Potato and Sourdough Buns
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We often talk about the Asian method of gelatinising flour to break down the starch and help develop a fluffy and light crumb. It's usually referred to as Tangzhong or Yudane.
However, the Europeans have been achieving the same results for centuries using the humble potato. Grated, dried, mashed or riced, adding potato has the same effect on the dough, producing light and very fluffy bread. An example of this is the Puglian Foccacia that you'll find here at BC20.
This step-by-step guide combines both potato and sourdough to produce a bread roll that is versatile enough for filling with whatever takes our fancy? A meat patty or burger, sliced meats, cheese, egg and cress, tuna and cucumber...the possibilities are only limited by your imagination...or diet.
Stage 1: Preparing your Leaven and Potatoes.
In advance of your baking, prepare 200 gms of baked, cooled and then either riced or mashed potato.
Also, prepare 180 gms of active starter.
Stage 2: The Ingredients
180 gms of active starter
200 gms of riced (or mashed) potato
446 gms strong white bread flour
110 gms softened unsalted butter
90 gms egg
24 gms caster sugar
176 gms tepid milk
10 gms crushed sea salt
For the glaze:
egg/milk wash (plus a pinch of salt added)
sesame seeds or similar
In a large bowl, start with the flour, egg, leaven and milk. Mix thoroughly and then gradually add the remaining ingredients until all are mixed in thoroughly.
Knead until you have a soft dough. Knead for about 2 minutes and then let the dough rest for eh same amount of time. Then repeat. After about 8 - 10 minutes you should have a fairly good dough.
Transfer the dough to a lightly oiled bowl, cover and place in a warm spot for about 3 - 4 (or more) hours.
During this time, return to the dough every 30 minutes (for the first 1½ hours) and give the dough a good stretch to build up the gluten.
WATCH THE DOUGH, NOT THE CLOCK. YOU'RE AIMING FOR THE DOUGH TO DEVELOP AIR BUBBLES ON THE SURFACE, TO 'JIGGLE' GENTLY WHEN SHAKEN GENTLY AND ALSO TO BE FAIRLY CLOSE TO HAVE DOUBLED IN VOLUME.
Now, place the dough (covered) in the refrigerator for 30 minutes.
Gently tip the dough out onto a floured board (rice or bread flour) and divide it into portions. Remember that the dough is going to proof a second time and also rise in the oven, so don't make the buns huge. You should be able to divide it into about ten to a dozen buns.
Gently shape the buns into mini-boules using the edges of your palms or with a bench scraper but be careful not to lose any air in the dough. Place the buns on baking sheets. Cover in plastic and proof at room temperature until the dough has puffed up considerably and is soft when gently prodded. This will take about 2 - 3 hours depending on your room's temperature. It may take less.....WATCH THE DOUGH, NOT THE CLOCK.
Preheat the oven to 230⁰C.
Brush the tops of the buns with the egg wash and sprinkle seeds of your choice.
Start to bake. After 5 minutes, drop the heat to 200⁰C and bake for 25 - 30 minutes until golden brown.
Cool on a rack.
Happy Baking...
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