Potato, confitted garlic and rosemary bread

33 h 20 min
Suitable for vegans
Type of dish: Bread and pastries
Temperature: Room temperature
Cuisine type: Vegan cuisine
Seasonal period: All year
Allergens:
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Strong flour 0.563 kg
Patissiere flour 0.5 kg
Sourdough 0.375 kg
Water 0.438 l
Olive oil 0.125 l
Potatoes 0.375 kg
Table salt 25.0 g
Garlic, bulb 0.625 ud
Rosemary 20.0 g
See Recipe
Goxo flour (W 170 - 200) 0.375 kg
Water 0.225 l
Elaboration
  • Cook the potatoes in water or in the oven. Allow to cool. When cold, mash with a fork.
  • Heat the oil (no hotter than 80 ºC). Add mashed garlic and rosemary. Confit for 15 minutes.
  • Allow to cool covered. Strain.
  • Knead the all the flour together with natural yeast dough, the mashed potato and a little water, for 5 minutes on a low speed.
  • Add the rest of the water and salt.
  • Knead for 2 more minutes.
  • Leave to stand for 15 more minutes.
  • Knead again for 5 minutes. Leave to stand for 15 more minutes. Repeat.
  • The dough should be smooth and homogeneous.
  • Make a 500 g wide loaf.
  • Ferment in a basket (previously covered in flour) at room temperature for 30 minutes.
  • Place the loaf in the chamber and allow to ferment overnight.
  • Make cuts with a blade.
  • Bake for 25 to 30 minutes at 200 ºC with steam.
Nutritional information (1 portion)
Energy
1368.1
kcal
Carbohydrates
243.05
g
Proteins
28.57
g
Lipids
28.82
g
Fiber 11.69 g
Saturates 3.85 g
Monounsaturated fatty acids 20.18 g
Polyunsaturated fatty acids 3.58 g
Cholesterol 0.13 mg
Calcium 63.38 mg
Iron 3.85 mg
Zinc 2.54 mg
Vitamin A 50.0 ug
Vitamin C 13.06 g
Folic acid 71.36 ug
Salt (Sodium) 1947.23 mg
Sugars 0.64 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.