This is an interesting bread. It has a little bit of everything in it. The recipe calls for regular (white) bread flour, rye flour, milk, potatoes, a bit of sugar, and, optionally, whole wheat flour. I also tossed in a little pâte fermentée since I had some that needed to be used up. I also put in significantly more whole wheat flour than the recipe recommended. (The instructions said that up to 160g of the white bread flour could be replaced with hard whole wheat flour. I think I ended up using ~600g of whole wheat flour for my rendition of this bread.)
I've only tried a small piece so far, but the rye flavour seems to have come through surprisingly well considering that there's only ~60g of rye flour in the whole thing!
Pane di Amor
Slightly adapted from Northwest Sourdough
Ingredients
- 200g ripe (active/fed) starter @ 100% hydration
- 600g hard (strong/high grade/bread) whole wheat flour
- 60g rye flour (preferably freshly ground)
- 20g sugar
- 100g pâte fermentée @ 60% hydration
- 550g water
- 100g potato, boiled and mashed
- 80g milk1
- 320g hard (strong/high grade/bread) white flour
- 20g coarse sea salt
Directions
- Feed your starter up and get it nice and active.
- Combine the whole wheat flour, rye flour, and sugar and make a well in the centre.
- Pour in the starter, water, and pâte fermentée.
- Mix everything up. Start by mixing up the wet ingredients in the centre of the bowl. It's okay if there are some lumps of pâte fermentée. Then begin gradually incorporating the dry ingredients into the wet, working from the centre outward.
- Cover and let rest for an hour or two.
- Boil, drain, and mash the potato. Make sure it is very tender and mashed very well.
- Add your milk to the potato and mash it in.
- Add the potato-milk mixture to the sponge, cover, and let ferment in the fridge overnight.
- The next morning, combine the white flour with the salt and work it into the sponge. You may need to add a little more flour or water depending on the humidity and how thirsty your flour is. The dough should be fairly soft and loose.
- Cover and let rest at room temperature. Stretch and fold the dough every hour or two for 4-8 hours.
- Once the dough is nicely risen, divide and shape as desired.
- Cover and proof in the fridge overnight.
- The next morning, remove from fridge and allow to rest at room temperature for an hour or two.
- Preheat oven to 250°C (475°F).
- Grease a baking sheet and dust it with cornmeal. (Or, alternatively, preheat your pizza stone in the oven and dust a peel generously with cornmeal.)
- Place a pan of boiling water on the bottom rack of the oven.
- Turn the loaves out onto the prepared baking sheet. (Or turn one out onto the peel.)
- Slash as desired.
- Reduce oven temperature to 230°C (450°F) and bake loaves on middle rack over pan of boiling water for 15-20 minutes.
- Remove water pan, reduce oven temperature to 200°C (400°F) and bake for another 10-15 minutes.
- Turn off oven and allow bread to rest in hot oven for 10 minutes.
- Remove from oven and transfer to wire rack to cool.
1 The original recipe recommended using evaporated milk. I didn't have any on hand, so I just used regular whole milk. I suspect that powdered milk would also work well here. You'd probably need ~2 Tbsp. of milk powder to be equivalent to 80g of evaporated milk. And, of course, if you did this, you may find you needed to add a little extra water to compensate for the missing liquid from the milk. Could be a useful option if you don't have any liquid milk readily to hand though. Back
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