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
Potato Baguette with Sun-dried Tomatoes
Potato Baguette with Sun-dried Tomatoes

Instructions

  1. 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.
  2. Dough:
  3. 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).
  4. Cover the dough and let it rise for about 1 hour until the volume has doubled.
  5. 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.
  6. 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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