Potato, confitted garlic and rosemary bread

33 h 20 min
Type of dish: Bread and pastries
Temperature: Room temperature
Allergens
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Lagun flour (W 350 - 380) 0.563 kg
Patissiere flour 0.5 kg
Natural yeast dough 0.375 kg
Water 0.438 l
Light olive oil 0.125 l
Potatoe 0.375 kg
Table salt 25.0 g
Garlic 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
1310.31
kcal
Carbohydrates
226.42
g
Proteins
30.79
g
Lipids
29.29
g
Fiber 9.29 g
Saturates 4.11 g
Monounsaturated fatty acids 20.68 g
Polyunsaturated fatty acids 3.43 g
Cholesterol 0.13 mg
Calcium 85.82 mg
Iron 5.77 mg
Zinc 1.96 mg
Vitamin A 50.0 ug
Vitamin C 14.42 g
Folic acid 55.77 ug
Salt (Sodium) 1947.75 mg
Sugars 0.71 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.