Potatoes USA unveils a not-so-secret ingredient for the patisserie or boulangerie seeking the innovation to stay ahead. US crisscut potatoes, standard potato flakes and standard potato granules were used to enhance these pastries. Breads, scones and muffins turned out softer, with just the right texture and chewiness. Baked breads also gave off a stronger, pleasant fresh-baked aroma. For taste, US potatoes helped flavours mixed in certain pastries to stand out, like cheese, pandan, fruits and ube. Baking with US dehy also provided a higher yield for less of the product. Potatoes USA has a lot to offer in the making of tasty dreams.
Stiff Potato Levain
65 ml Pure pineapple juice
50 grams Bread flour
10 grams US Standard Potato Fine Flour
21.5 Stiff levain
45 grams Hard flour
45 grams Buck wheat
18.5 grams White sugar
44 ml Water
29 grams Whole egg
117 grams Hard flour
40 grams Buck wheat
30 grams US Standard Potato Granules
6 grams Yeast
121.5 grams Whole egg
147.5 grams Unsalted butter
4.5 grams Salt
Stiff Potato Levain:
Warm pineapple juice at 85ºC, mix all ingredients together, place in a covered container, let sit at room temperature for at least 2 days, feed with a teaspoon of flour every 24 hours.
With hook attachment mix all ingredient until well combined. Cover with cling film and let rest for 30 minutes.
Combine dry ingredients and egg on rested dough mix until the dough sticks on the hook.
Slowly add small amount of butter mix until butter is combined.
Continue adding butter until completely incorporated.
Coat metal bowl with Canola oil spray transfer the dough. Fold four sides, cover with cling film, chill overnight before using.
Grease 1 10 by 5-inch loaf pan with canola oil spray.
Preheat oven to 220ºC.
Remove dough from chiller, roll out dough tuck the dough under forming a log that fits into your loaf pan, let rest for 30 minutes.
Bake with covered top for 45 minutes.
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