Sprouted Durum – Whole Wheat Pecan Potato Bread

          I love potatoes in bread and in any other form as well as pecans so I figured it was time to use both of them again in a bread.

I recently milled some fresh whole wheat flour and still had some freshly milled durum and sprouted durum flour left over from a little while ago.  I decided to add some KAF high gluten flour to strengthen the dough a little and a little walnut oil just for good measure.

The water content listed on the formula below does not include the water content from the potatoes which are 81% water so the actual hydration of the dough is around 86%.  Since the freshly milled flours are very thirsty the dough was very manageable.

The final bread came out amazing with a nice moist and open crumb perfect for toasting, grilling and just about anything you can do with bread!  I highly recommend you try this one if you get a chance and feel free to substitute your favorite nut.

First Peony Flower of the Season

Formula

Download the BreadStorm File Here.

Levain Directions

Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours  and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), walnut oil (or olive oil) and mashed potatoes, and mix on low for 5 minutes.  Lastly add the pecans and mix for about 1 minute until they are incorporated thoroughly.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (If you have a proofer you can set it to 80 degrees and follow above steps but you should be finished in 1 hour to 1.5 hours).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 500 degrees and after another 3 minutes lower it to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 210 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

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