Durum Kamut Potato Cream Cheese Bread

14 Feb

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If you have never made a bread with cream cheese yet, I urge you to give it a try.  The cream cheese really turns out a moist and creamy crumb.

The addition to the smashed potatoes with the durum and Kamut flours resulted in a moist, flavorful bread with a moderately open crumb.  This one is perfect for grilled bread, panninis, and simply with some olive oil or butter.

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Formula

durum-kamut-potato-cream-cheese-bread

durum-kamut-potato-cream-cheese-bread-weights

Download the BreadStorm File Here.

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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 8-12 hours or until the starter is nice and bubbly.

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

 Main Dough Procedure

Mix the flours, cracked wheat and the 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 60 minutes up to several hours.  Next add the salt, starter (cut into about 7-8 pieces), olive oil, potatoes, and cream cheese and mix on low for 4 minutes.  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.  I used some smoked bamboo sesame seeds and garlic sesame seeds on the bottom of the basked.  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 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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2 Responses to “Durum Kamut Potato Cream Cheese Bread”

  1. Karin Anderson February 16, 2017 at 3:10 pm #

    Ian, I think you have something in common with my husband. Do you look around the kitchen and ask yourself: what’s in the pantry and in the fridge that I can use – or what needs to be used? Just kidding, this looks like a great bread and I might give it a try. I don’t think I ever used cream cheese in a bread, only buttermilk or yogurt.

    • mookielovesbread February 16, 2017 at 11:00 pm #

      Lol😜
      Great minds think alike!
      I hope you give it a try. Cream cheese really does a certain softness and tenderness to the crumb that’s unique.
      Thanks for checking in. Just received my order of grains today so now I have to get grinding and sprouting!

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