Pane di Farina Patata - Bakery Version
(Potato Flour Bread)
Ingredients USA Metric Baker's % Flour - high gluten 3 Lbs. 12 Oz. 1880 gr.
Flour - Potato, fine 13 Oz. 400 gr. 17%
4 Lbs. 9 Oz. 2280 gr. 100% Old White Dough 12 Oz. 375 gr. 16% Water 2 Lbs. 5 Oz. 1155 gr. 51% Yeast - Active dry 3/4 Oz. 24 gr. 1% Malt 1/4 Oz. 7 gr. trace Shortening (See Note) 5 Oz. 150 gr. 7% Sour cream 8 Oz. 250 gr. 11% Dill 1/8 Oz. 4 gr. trace Salt 1 1/4 Oz. 40 gr. 2%
8 Lbs. 9 1/3 Oz. 4285 Gr. NA
NOTE: Olive Oil or Butter may be substituted, accordingly
Combine all the ingredients, except the salt, in the bowl of the mixer. When a stiff dough begins to form, add the salt. The dough will become sticky as it mixes. It will start to pull away from the beater, and adhere to the sides of the bowl. This action is the result of the potato flour breaking down the gluten, and indicates that the dough has been adequately mixed.
Scrape the dough from the bowl onto the work surface. Allow the dough to rest, covered and draft free, for approximately 11 1/2 hours.
The dough can be shaped into filoni (elongated), pagnotte (rounds) or panini (rolls). The shaped dough should be proofed and baked according to size and the type of oven in use.
A specialty bread can be produced using the following procedure: Shape the dough into oblong rolls. Allow them to proof for approximately 1 hour. Prior to placing the rolls in the oven, slit them lengthwise, down the middle, and place a pat of butter in each slit. When the rolls emerge from the oven, they resemble a baked potato.
Remove the bread from the oven and allow it to cool on a rack.
Last updated on: 06/03/99 12:50:54 AM