P & Q: Rustic Potato Loaves

What do we need to know? What have you done to make these fabulous?


26 thoughts on “P & Q: Rustic Potato Loaves

  1. This was definitely the best bread I’ve baked so far. Sorry Whole Wheat Loaves, you have gone down to “Number 2”, now – the Rustic Potato Loaves are my “Number 1”!

    I’ve baked 8 loaves within two days (& deep frozen part of it). I did not follow the recipe to the letter as I seldom eat white bread (I love it, but I’d rather have fiber in it).

    I loved the fact that it was so quick and easy to make and I did not need to wait long rising hours. I was scared that it wouldn’t rise but most of the rising happened in the oven.
    Make sure you bake it seam side up (I didn’t do it for the sourdough bread – just to see what would happen – and it tore in the middle. Luckily it still looked ok).

    That’s how I made them:
    1) basic recipe (some flower replaced by whole wheat and ground flax seeds)
    2) basic recipe (some flower replaced by whole wheat and ground flax seeds) + sunflower seeds
    3) basic recipe (some flower replaced by whole wheat and ground flax seeds) pecan and walnuts
    4) And the most challenging: basic recipe (some flower replaced by whole wheat and ground flax seeds) and sourdough (100% hydratio) as yeast (the first rising time was a bit longer – 2 1/2 hours – and about 1 h after shaping. But still acceptable for sourdough)

    Well that’s for sure: I’ll always have russet potatoes in my house!

    PS. for the first loaves I did just scrub the potatoes, boiled, kept the water and peeled them (I could not find in the text the part about peeling. Do we really need to have the peel in the bread?).
    For all the others I’ve peeled them before cooking and they were perfect, too.
    If you asked me, I’ll always peel them before. At least I know the water is cleaner.

    Well, that’s all my “secrets” revealed… Happy baking! and HAPPY HAPPY HAPPY EASTER everybody.

  2. Loved the bread!

    I went easy on my KA though after reading the sentence with ‘have faith’ in the recipe :) I remember Maggie’s correspondence with KA so I divided the dough in half and mixed it on the lowest speed until all the flour was very well incorporated – 10 min. I went to medium speed for nor more than 2 minutes after that.

    I baked the loaves on a baking sheet and the baking times were shorter that the recipe called for.

    O, yeah, peeled the potatoes.

  3. I left on the peels and added chives to one half, rosemary to the other. I’m not sure which I like better, but the bread itself is awesome. One note: when it says in the recipe to have faith, you really do need to trust that the dough will come together. I was mighty skeptical, but it really did work. And I now have to loaves that are soft on the inside and which have a fabulous crust.

    oh, I didn’t do the misty water thing. I slid my loaves (parchment and all) right onto my baking stone, threw in a few ice cubes on the bottom and quickly closed the door. Worked perfectly.

  4. I;m glad I read your posts above about leaving the peel on or off. I just started boiling them with the peels on. I’m guessing they will fall off at some point in the baking process and you will have gobs of peel in the bread? Should be interesting :)

  5. Thanks so much for all your tips! I am throwing my bread in on parchment. :-( I have no peel. Potatoes boiling now. I love the idea of rosemary …but how much?

  6. We left the peels on ours, too. A little extra fibre and very pretty. We made the recipe as written, but I’d love to make a garlic and rosemary version (for instance) and substitute part of the white flour for other flours. We’ll be making this again and again, so there will be lots of room for experimentation.

  7. I baked mine yesterday and am looking forward to trying it today. They looked beautiful when they came out of the oven but they did fall a bit during cooling. I checked them with a thermometer and they were the right temp so I’m hoping they’re cooked all the way through. I left the peels on and I like the look of the little flecks all throughout the loaves. Just ate a piece with butter – yum! I think this will make great ham sandwiches!

  8. This was a super easy recipe – I halved it (and was glad I did – my poor little KA Artisan struggled a bit with even that amount of mixture) and followed the recipe exactly except for the “misting the oven” part – I placed a bowl of ice cubes in the bottom of the oven and kept on adding a little water every now and then – seemed to work ok. My seam came unrolled too a little but it added to the “rusticness” of the loaf! I’ll be making this again and again as it was so easy and quick – and pretty!

  9. These loaves turned out to be the best rustic-style bread I think I’ve ever made. The crust was amazing. I didn’t quite get the torpedo-shaped loaves that I was aiming for, but that seems irrelevant based on how well the bread turned out.

  10. This is my favorite yeast bread recipe from Baking with Julia (so far!) I will definitely be making it again. Next time with cheese, or maybe rosemary, or chives. It’s pretty thrilling watching the dough come together in the mixer. I was skeptical, but it worked exactly as written.

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