Friday, July 1, 2016

Potato Bread as sandwichbread

 This month Zorra of Bread Baking Day asked Susanne of Magentratzerl to be the host for BBD #84. Susanne came up with the theme "sandwich bread". I have to admit at first I had no idea what sandwich bread was. It's bread that can be roasted and is good for sandwiches. That sounds like good bread to me.

Today I make Dan Lepard’s crusty Potato Bread. The original recipe is found in his book “The Handmade Loaf”. I’ve tweaked it a bit, using whole wheat bran, rye and I love the smell and taste of wheat germ.

Because of the grated potato the dough was wet. I used the mixing method from Maggie Glezer’s Royal Tortano and let it mix until the dough cleaned the bowl. This took about 10 minutes. I could almost pour it into the slightly oiled bowl. But it was tacky in stead of sticky, a good thing.

I wanted to use my second hand cast iron pan to bake this bread. Thai food doesn't use 
cast iron pans; most Thai food is stir fried over high heat. 
Luckily for us our second hand cast iron pan was found in a second hand shop in Amsterdam 
and traveled in a backpack to our kitchen.