Have got a pack of baby potatoes from Trader Joe's, apart from making Japanese curry, why not using them in baking!
This lovely potato torn bread is soft, fluffy and moist even in a couple of days. Credit given to the potatoes!
The key to success is an integral TRANSLUCENT and STRETCHY dough! Here are the steps of how to check the dough is ready for 1st proofing:
Step 1:
After kneading, cut off a small piece of the dough, hold it with your thumbs, 2nd & 3rd fingers of both hands.
After kneading, cut off a small piece of the dough, hold it with your thumbs, 2nd & 3rd fingers of both hands.
Step 2:
Gently spread the piece with your thumbs and fingers, stretch to see if a translucent membrane can be formed without breaking. If yes, gluten has developed. The dough is ready for 1st proofing.
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| A translucent membrane. As this recipe calls for whole wheat flour, the translucent membrane is not as thin as that of white flour. |
You can either knead by hand or in a stand mixer, this time I used my Kitchenaid Artisan.
Preparation
- Line a 18cm or 21cm square baking pan with parchment paper (18cm is just fit, 21cm, which I have, is a bit large but is totally fine.)
- Potatoes peeled, cut, steamed and mashed
- weigh ingredients
- Lightly grease a large bowl (19 - 21cm diameter preferred) with oil or butter
What you need
Mashed potatoes 100g
Unbleached strong/bread flour 200g
Unbleached whole wheat strong/bread flour 50g
Instant dry yeast 3g
Sea salt 1/4t
Monkfruit sweetener 20g (or other sweeteners)
Plant-based milk e.g. almond, soy 100-120mL
*(depending on the absorption ability of your flour)
Vegan butter (salted/unsalted) 20g
How to make
1. Add all ingredients except vegan butter into the mixing bowl of a stand mixer, reserve 30mL of liquid to be added later. Adjust to Speed 1, mix them for 3-4 minutes until a rough dough is formed.
2. Add remaining liquid to the dough, adjust to Speed 1 to mix and blend until the liquid is completely absorbed. Increase to Speed 2, knead for 6-8 minutes so the dough becomes smooth, stretchy and starts to detach from the bowl.
3. Add the vegan butter to the dough, mix at Speed 1 for 3 minutes. The butter should be evenly incorporated into the dough.
4. Set the mixer at Speed 2, knead the dough for 5 minutes; Increase to Speed 3, continue kneading the dough for another 3-5 minutes until a translucent membrane can be formed (see explanation above).
5. 1st proofing: shape the dough into ball-shape, place it in a greased bowl for proofing until it has doubled in size. It takes around 60-70 minutes.
6. Turn the bowl upside down, facing the baking mat/pastry board, the dough will be transferred to the surface easily.
7. Flatten and degas the dough, either with your hands or a rolling pin with ridges.
8. Divide the dough into 16 pieces (30g each), shape each into ball-shape, cover with a squeezed wet cloth or a clinging wrap. Let them rest for 15 minutes.
9. Flatten each ball, re-shape into a ball again, place them side-by-side in the square pan, leaving space between each.
10. Final proofing: cover the square pan with the wet cloth/clinging wrap, let the dough double in size, it takes around 50-60 minutes. Preheat the oven at 170C (340F) 10 minutes before the proofing ends.
11. Bake in the preheated oven at 170C (340F) for 20 minutes until they turn light golden brown. (You may need to turn the pan at around 10 minutes if the heat of your oven is uneven)
12. Immediately remove the pan from oven and transfer to a cooling rack.
13. Torn bread is ready to serve!
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