200g Durum Flour Natural Leaven
265g Strong White Four
150g Durum Flour
30g Dried Potato Flour
277g Water
30g Home Made Sour Cream (for the butter fat)
10g Sea Salt
Sesame seed topping.
4g of instant yeast if using.
If using instant yeast add 100g af durum flour and 100g of water the ingredients above and ignore the natural leaven.
Use your prefered dough development regime.
For this I:
Mixed the flour leaven flour and water and let it stand to hydrate for 30 minutes.
Gave the dough some six or ten slap and folds. Then let it rest for an hour
Three sets of coil fods ata ine hour intervals
Proofed for one hour.
Baked in a cast iron cloche pre-heated to 250C 482F fan on.
Baked for thirty-five minutes until the crust colour was to my liking.
Allowed to cool for at least an hour before cutting.
This bake it was shaped as a Cob / Boule with deep scoring - about 1.5 cm. To make it really open up and give it a rough 'Country Bread Look.'
Effective hydration 65% (not a typo)
The potato flour should have given the bread a softer mouthfeel and moistness. It wasn't so very successful at that.
Potatoes starch works in the same way as scalding (Yudane to some) some of the flour does.