July 20, 2009 By Alan Dumonceaux
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
% Prefermented Flour
Mature Stiff Levain
Yukon Gold Potato
Short mix with autolyse.
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.
125g of butter in saucepan; add sliced onions, white mushrooms and garlic.
Sauté until well caramelized. Cool to room temperature before use.
flour and water together on low speed for 1½ minutes. Give a 30-minute
levain and salt, mix on low speed for one minute and 2nd speed for 1
potatoes and caramelized onions, mushrooms and garlic. Mix on low speed until
a two-hour bulk fermentation, stretch and fold the dough every 45 minutes.
into 510-gram portions, shape loosely into batard shape and rest for 15
slightly, shape into batards, place on a couche to proof. Proof at room
temperature for one hour.
- Score bread and then bake at 220 C for
25-27 minutes with steam; vent steam after 15 minutes.
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