This is an adaptation of the Potato Cheddar and Chive Torpedoes recipe from The Bread Baker's Apprentice by Peter Reinhart.
Ingredients 1 large or 2 small (8 ounces) unpeeled potatoes, coarsely chopped, boiled in water and cooled (save the water) 1/2 to 1 cup (4-8 ounces) potato water (I always use 1/2 cup, unless it's really dry.) 1 1/2 cups (10 ounces) sourdough starter (this is a 100% hydration starter - meaning it's equal parts water and flour by weight - if you want a starter recipe too, let me know) 2 cups (9 ounces) whole wheat flour 2 t. active dry yeast 2 cups (9 ounces) unbleached white bread flour 2 t. salt about 1 cup wheat bran or 1/2 cup wheat germ Make the Sponge Mix sourdough starter, potatoes, 1/2 cup potato water, yeast, and 9 ounces of flour. Smash the potatoes well as you mix up the sponge. Let sponge rest 30 minutes or so (no big deal if you go longer). Add the second 9 ounces of flour, the salt and the bran/germ. Knead well. If it's too dry, add a bit more potato water - but beware, this dough gets wetter before it gets dry. You'll think it's too dry - but it's really not. Have patience and keep kneading before adding any extra water. Let rise for 90 minutes or until doubled. (You can also stick it in the fridge overnight at this point, for a slow rise/ferment. You'll get a more sour, more complex flavor.) After it is doubled in bulk, divide in half and shape into two boules or batards. I shape on parchment paper on an upside down cookie sheet, so that I can just slide them off the cookie sheet onto a baking stone. Allow to rise until nearly doubled again. Preheat oven and baking stone to 500. Slash the bread with a razor blade. Slide onto baking stone and throw 1/4 cup of water onto floor of oven (or in pan that's also preheated, if your oven can take the water toss.) When the steam stops (about 1 minute) throw another 1/4 cup of water in oven, and lower heat to 450. Bake for approximately 30 minutes, or until internal temperature is 205. Crust will be dark and hard. Allow to cool before cutting. Bread softens after the first day, but will stay usable for a week. (Sourdough is great for that.) Whew. Okay - questions? ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Discover CFTicket - The leading ColdFusion Help Desk and Trouble Ticket application http://www.houseoffusion.com/banners/view.cfm?bannerid=48 Message: http://www.houseoffusion.com/lists.cfm/link=i:5:152978 Archives: http://www.houseoffusion.com/cf_lists/threads.cfm/5 Subscription: http://www.houseoffusion.com/lists.cfm/link=s:5 Unsubscribe: http://www.houseoffusion.com/cf_lists/unsubscribe.cfm?user=11502.10531.5 Donations & Support: http://www.houseoffusion.com/tiny.cfm/54
