Purple Potato Baguettes
I found purple potatoes in the supermarket and have always wanted to bake bread with them. As I haven't made baguettes for ages, I thought to myself. Why not baguettes with purple potatoes?
The result is a delicious baguette, which unfortunately isn't blue on the inside as I had hoped, but is still very tasty!
| Ingredient | Weight | % |
|---|---|---|
| Flour | 80g | 100 |
| Water | 80g | 100 |
| Sourdough Starter | 5g | 6 |
Levain
- Fermentation Time: Overnight at room temperature
Combine the flour, water, and sourdough starter. Mix well and let it ferment overnight on the countertop.
| Ingredient | Weight |
|---|---|
| Purple potatoes | 150g |
Mashed Potatoes
Cooking time: 25 minutes
Peel the potatoes and slice them in half. Cook them for about 20-25 minuts until they are soft. Smash them and store them in a glass or other container over night in the fridge.
| Ingredient | Weight | % |
|---|---|---|
| Flour | 600g | 100 |
| Water | 320g | 53 |
| Levain | 165g | 28 |
| Mashed potatoes | 150g | 25 |
Main Dough
- Mixing Time: 10 minutes at low speed
In a mixer, combine the flour, levain, mashed potatoes and water. Mix for about 10 minutes at low speed. Leave a bit water on the side.
| Ingredient | Weight |
|---|---|
| Salt | 14g |
| Remaining Water | n/a |
Add Salt and Remaining Water
- Mixing Time: 5 minutes at maximum speed
Add the salt and the remaining water little by little. Increase the speed to maximum and mix for 5 more minutes.
Bulk Fermentation
- Fermentation Time: 4-6 hours with coil folds every 30 minutes for the first 2 hours.
Transfer the dough to a greased container and perform a set of coil folds every 30 minutes for the first two hours. Bulk ferment for about 3-6 hours afterwards until the dough nearly doubled.
Shaping
Divide the dough into 6 balls and shape them like shown in the video. Roll them into baguette shapes and place theim in a kitchen towel with the seam up.
Proofing
- Room temperature: 1h
Let them proof at room temperature for another hour.
Baking
- Preheat Temperature: 250°C/482°F
- Baking Time: 20 minutes at 250°C / 482°F with steam (relief the steam after 10 minutes)
- Alternative: 10 minutes at 250°C / 482°F with steam, then 15 minutes at 230°C/446°F
Preheat the oven. Transfer the baguettes on a parchment paper, score them and slide them into the oven.
Add steam and bake for 20 minutes at 250°C/482°F. Relief the steam after 10 minutes by opening the door for some seconds.
Let the bread cool down before enjoying!
