Roasted potato with caramelized onion and mushroom sourdough bread

Alan Dumonceaux
July 20, 2009
Written by Alan Dumonceaux
July 20, 2009 – Our latest featured formula comes from Alan Dumonceaux, chairman of the baking program in the School of Hospitality and Culinary Arts at the Northern Alberta Institute of Technology (NAIT). Weights are in grams.
 

Total Dough Required

Quantity

Scale Weight

Hidden Loss

Sub Total

Total Dough

 

Bread

10

510

1.03

5253

5253

 

Buns

 

 

 

 

 

 

 

 

 

 

 

 

% Prefermented Flour

25

 

 

 

 

 

             

 

Overall Formula

Mature Stiff Levain

Final Dough

Ingredient

Quantity

Bakers %

Quantity

Bakers %

Quantity

Bakers%

Bread Flour

1939

100

485

100

1454

100

Water

1338

69

291

60

1047

72

Fresh Yeast

14

0.7

 

 

14

0.9

Salt

39

2

 

 

39

2.7

Onion

679

35

 

 

679

46.7

Mushrooms

679

35

 

 

679

46.7

Yukon Gold Potato

504

26

 

 

504

34.7

Garlic

39

2

 

 

39

2.7

Rosemary

24

1.3

 

 

24

1.7

Levain

 

 

 

 

775

53.3

Total

5253

271

775.5

160

5253

361.3


dumonceaux_bread
   
Method: Short mix with autolyse.
  1. Wash potatoes and cube into 1½ cm pieces, drizzle with olive oil and season with salt and pepper and fresh rosemary, roast in a 400 F oven until golden brown. Cool to room temperature before use.
  2. Melt 125g of butter in saucepan; add sliced onions, white mushrooms and garlic. Sauté until well caramelized. Cool to room temperature before use.
  3. Mix flour and water together on low speed for 1½ minutes. Give a 30-minute autolyse.
  4. Add levain and salt, mix on low speed for one minute and 2nd speed for 1 minute.
  5. Add potatoes and caramelized onions, mushrooms and garlic. Mix on low speed until well combined.
  6. Give a two-hour bulk fermentation, stretch and fold the dough every 45 minutes.
  7. Scale into 510-gram portions, shape loosely into batard shape and rest for 15 minutes.
  8. Degas slightly, shape into batards, place on a couche to proof. Proof at room temperature for one hour.
  9. Score bread and then bake at 220 C for 25-27 minutes with steam; vent steam after 15 minutes.

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