Whole Wheat Potato Rye with Shaved Parmesan

28 Mar

This is a nice multi-grain bread with a hint of fresh ground rye and around 38% fresh ground whole wheat flour.  I added some leftover mashed potatoes and at the last moment some shaved Parmesan cheese because….well it’s cheese :).

I was very happy with the flavor and it’s the perfect sandwich bread and I’ve been eating a lot of those since the pandemic hit.

For the milling using my Mockmill 200 I was milling on a slight courser setting, sifting with a #40 sieve and then re-milling at the finest setting.  I read a post where someone experimented and determined remilling the flour really didn’t add any benefit so for this bake I milled on the finer setting to start, sifted and that was it.  I did not notice any discernible difference at all.

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.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, potatoes, olive oil, and salt and mix on low for 3.5 minutes.  Add in the cheese and mix until combined.  You should end up with a cohesive dough that is slightly tacky but very manageable.  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.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

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.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it’s size at most.  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 540 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 it in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 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.

Please welcome the newest addition to the Sandman family, Frankie!  We adopted him from a rescue group who was fostering him in Arkansas for about a year.  He was originally rescued from an abusive situation in South Carolina.  We’ve had him now for a month and after a short adjustment period he has fit in perfectly and loves to go for walkies and play with his brother Max and Sister Lexi.  He’s a big teddy bear and we love him ❤️🐶.

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