Friday, December 23, 2011

BBA #38: Potato, Cheddar, and Chive Torpedo

Potato, cheddar, and chive torpedoMy other BBA bread from last weekend was the Potato, Cheddar, and Chive Torpedo from the Grace Note chapter at the back of the book, a recipe from Tim Decker,one of Reinhart's bread apprentices. The potato part of the name is from mashed potatoes and water from cooking the potatos in the dough, making it a very soft, tender bread. The chives also go in the dough, but the cheddar is sliced thinly and rolled up in the dough to get a spiral, and the loaf is slashed so that the cheese can also bubble out during baking.

A barm is used but there's added yeast as well, making the barm a flavoring agent. The most confusing part of the recipe was another of those "dough should be tacky but not sticky" instructions for the kneading process, this time saying "very tacky". I maintain that tacky means sticky in this context, so finding the line for these breads is tough. The other note on the recipe is that I don't see how the weight and volume measures for the chives can both be correct--for my half recipe I should have used 1/2 ounce or 2 tablespoons of chives per the directions. I started with the weight and realized I'd have well over 1/4 cup of chives if I included all I'd weighed out. I ended up putting in about 3 tablespoons or so.

Potato, cheddar, and chive torpedoThe dough rose enthusiastically on both rises--the barm plus the yeast gave it plenty of lift. I nearly burned the loaf--it got to nearly black on the first interval of the hearth baking, though the internal temp was still low. I covered it with foil to keep it from further darkening, and the finished bread was just very dark brown.

Taste results: it's a bread with that ultra soft potato-bread texture, not a favorite of mine. It had nice crumb, and a very crisp crust from the hearth baking--almost too much with the very soft interior.

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