Potato Baguette with Sun-dried Tomatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 14 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough: (pre-dough)
- 100 g wheat flour, 1050
- 100 g wheat flour, 550
- 50 g rye flour
- 250 g water
- 2 g yeast
For the dough:
- 200 g wheat flour, 1050
- 270 g wheat flour, 550
- 30 g mashed potato powder, alternatively wheat flour 550
- 200 g water
- 250 g potato (s), cooked
- 50 g tomato (s), dried, pickled in oil
- 16 g salt
- 10 g yeast
Print Recipe
Pin Recipe Instructions
- For the pre-dough (poolish), mix all the ingredients together well and cover the bowl with cling film and leave it to stand overnight (approx. 12 hours) at room temperature.
- Dough:
- Cut the sun-dried tomatoes into small pieces and mash the boiled potatoes. Mix the flour with the mashed potatoes, add the remaining ingredients and the pre-dough and knead well. If necessary, adjust the amount of flour or water a little (it depends on the water content of the potatoes).
- Cover the dough and let it rise for about 1 hour until the volume has doubled.
- Then take the dough out of the bowl and divide it into 3 parts for 3 larger baguettes or 5 parts for 5 small baguettes, and shape each into baguettes. Place this on the baking sheet and cover it for another 1 - 1 1/2 hours.
- Preheat the oven in time to 220 degrees. Pour the baguettes in well and bake for 30-35 minutes (the small baguettes about 25 minutes).
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