Unverified recipe
Ingredients, amounts, and steps not yet verified with original source recipe.
Ingredients
| 130 g | warm water |
| 5 g | instant yeast |
| 1 | egg |
| 45 g | melted butter |
| 45 g | granulated sugar |
| 100 g | roasted and riced russet potatoes |
| 430 g | AP flour |
| 10 g | kosher salt |
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Directions
- 1. Combine 130g warm water, 5g instant yeast, 1 egg, 45g melted butter, 45g granulated sugar, 100g roasted and riced russet potatoes, 430g AP flour, and 10g kosher salt in a stand mixer. Using dough hook attachment, mix on medium for 4 mins. Increase speed to high and mix for a additional 7-8min. Dough should be clearing the bowl and pass the tug test when done. Round dough into a taught ball (see video @1:45). Cover bowl & ferment at room temp for 2 hours.
- 2. Prep 1.5lb loaf pan with oil or pan spray. Flip dough onto lightly floured surface and press to degas. Shape as shown in video @6:52 and place into pan, seam side down. Mist with water, cover with towel, & proof at room temp for 60-90min.
- 3. Mist loaf well with water then score top. Load into preheated 400F/205C oven, spritz oven well with 12-15 spritzes of water, & bake for 30min.