Potato loaf (Kopie)

*****

(makes 2 loaves)

Sponge:
1/4 tsp dry (instant) yeast
100 g whole wheat flour
100 g bread flour
150 g water, roomtemp.

Mix all the ingredients together, cover and leave for 2 hours at roomtemperature.
If you want to leave it overnight, put it in the fridge after 1 hour at roomtemperature and take it out of the fridge 1 hour before using it the next day.

Dough:
150 g whole wheat flour
200 g bread flour
250 g mashed potatoes
2 Tbsp flax seeds (whole or crushed)
2 tsp salt
15 g olive oil
3 Tbsp wheat germ
1 1/2 tsp dry (instant) yeast
1 tsp diastatic malt powder (optional)
90-140 g potato water, (water you cooked the potatoes in or you can also use normal water)

Place all the ingredients in a large mixing bowl, add 2/3 of the water and start kneading. Add as much water as needed to get a smooth and souple dough. (not too stiff, but not too soft either). The amount of water you have to add depends not only on the flours, but also on how wet your mashed potatoes are.

Shape the dough into a ball and place it in a greased bowl. Cover with plastic and let rise for 1 hours. After that you take the dough out and give it a business letter turn. Place back in the bowl, cover and let rise for another hour.

Divide the dough in 2 equal parts and shape them into batârds (torpedo shaped). Cover the with greased plastic and let rise for about 1 hour in a warm spot until doubled.

Preheat the oven (with stone preferably) to 410ºF (210ºC).

Make a slash over the length of the loaves and place them in the oven, poor some hot water in a metal tray on the bottom of the oven, that you preheated as well and quickly close the ovendoor. Bake the loaves 30-40 minutes until browned and done (a thermometer measuring the inside temperature of the bread reads ± 200ºF (93ºC).

Take them out of the oven and let them cool on a wire rack.

http://notitievanlien.blogspot.nl/2009/02/bread-baking-day-17.html