Roasted Potato & Cider Bread

Working Method

Try to handle the dough as little and gentle as possible to maintain the typical unique structure.

Complexity level:

Mixing Time	5 minutes slow, then 5 minutes fast. Add Potato at the end.
Dough Temperature	27°C
Bulk Fermentation	30 minutes
Scale	600 g
Intermediate	10 minutes
Make-Up	On a floured bench, create the batard shape. Place into a well floured couche
Final Fermentation	60 min at 32°C and 80% humidity
Decoration before baking	Dust with rye flour and cut.
Baking Time	220°C , steam for 5 seconds. Bake for 25-30 minutes.