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Roasted potato with caramelized onion and mushroom sourdough bread


July 20, 2009
By Alan Dumonceaux

Topics

dumonceaux_breadFEATURED FORMULA

Roasted potato with caramelized onion and mushroom sourdough bread
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).

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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