Potato, confitted garlic and rosemary bread
33 h 20 min

Type of dish:
Bread and pastries
Temperature:
Room temperature
Allergens
Ingredients for 5 portions
Calculate portions
Strong flour
0.563 kg
Patissiere flour
0.5 kg
Table salt
25.0 g
Garlic, bulb
0.625 ud
Rosemary
20.0 g
Elaboration
- Cook the potatoes in water or in the oven. Allow to cool. When cold, mash with a fork.
- Heat the oil (no hotter than 80 ºC). Add mashed garlic and rosemary. Confit for 15 minutes.
- Allow to cool covered. Strain.
- Knead the all the flour together with natural yeast dough, the mashed potato and a little water, for 5 minutes on a low speed.
- Add the rest of the water and salt.
- Knead for 2 more minutes.
- Leave to stand for 15 more minutes.
- Knead again for 5 minutes. Leave to stand for 15 more minutes. Repeat.
- The dough should be smooth and homogeneous.
- Make a 500 g wide loaf.
- Ferment in a basket (previously covered in flour) at room temperature for 30 minutes.
- Place the loaf in the chamber and allow to ferment overnight.
- Make cuts with a blade.
- Bake for 25 to 30 minutes at 200 ºC with steam.
Nutritional information (1 portion)
Energy
1303.6
kcal
Carbohydrates
225.05
g
Proteins
30.59
g
Lipids
29.27
g
Fiber
9.14
g
Saturates
4.1
g
Monounsaturated fatty acids
20.68
g
Polyunsaturated fatty acids
3.43
g
Cholesterol
0.13
mg
Calcium
85.13
mg
Iron
5.72
mg
Zinc
1.94
mg
Vitamin A
50.0
ug
Vitamin C
13.06
g
Folic acid
54.86
ug
Salt (Sodium)
1947.23
mg
Sugars
0.64
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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