Hello everyone!
I am making this bread in the old fashion way for years My father was a
master baker in Hungary. He give me his secret, how to make this potato,
sour, crusty bread, that stays fresh for many days! My family and friends
just loves it. It was a little hard to find the right flour. Now it is
available.
* Exported from MasterCook *
My Father's Potato Sour Dough Bread
Recipe By : frank volcz <instadoubleshield@yahoo.com>
Serving Size : 1 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Ethnic Sourdough
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
First Step:
Prepare Sourdough
1300 G White All-Purpose Hard Flour
25 G Fresh Or Dry Yeast
1 Tsp Brown Sugar
1 1/8 L Water -- (30C=85F)
Step Two - Mixing:
3200 G White All-Purpose Hard Flour -- Note
25 G Fresh Or Dry Yeast
1 Tsp Brown Sugar
1/3 L Milk -- (1 1/4 C)
120 G Salt
350 G Mashed Potatoes
It's Ok To Use 1/2 Tsp Butter
1/2 L Warm Water -- (2 C)
1 Tsp Garlic Powder -- Or
Caraway Seeds -- Optional
100 G Dried Dough
Saved From Last Batch
Ok To Make First Bread Without It
1 Egg White
This authentic recipe originated from Hungary. Master Baker Wolcz, has used
it for many years. It has been modified and transplanted to Canada in 1994.
Making this bread will improve a great deal** with practice, and by adding
the dried dough from the previous batch. Success increases when using the
right kind of flour.
It's also important to following each step preciously outlined in the recipe.
All ingredients in this recipe are measured in the metric system for
international standard. Conversion is enclosed for your reference.
Flour: 1000grams=1kg=2.2 lb. 1cup flour=160grams
Note: For the best results I use an enriched flour named "BIGWhite" from
Rogers FOODS Ltd, Armstrong, British Columbia Canada. They sell directly or
can give info where is the closest distributor is.
First Step directions:
Mix flour with warm water in a large 15-20 liter plastic or metal bowl.
Dissolve yeast and sugar in three tablespoon of warm water in a small warm
bowl for 10 minutes. Combine and work with the sponge in the large bowl
until it becomes very smooth and soft textured. Cover the bowl with heavy
cloth and place it to a warm place for 8-10 hours. It will smell sour and
should drop. This means, the sponge will rise first to its fullest, and
fall back. The best time is to start it in the evening. Don't let a dry
crust to form on top. Hard crust can be softened by soaking it with a
little warm milk, and scrape it off from the side of the bowl.
Step two.
Mixing directions:
Again, dissolve the yeast and sugar in three tablespoon of warm water in
small bowl for 10 minutes. Mix the mashed-potatoes with dried dough**
[left over from last batch dissolved over night in a little bit of water.]
Add all milk [warm] and dissolved in a mid sized bowl. Combine with the
first sponge in the large bowl until it is soft and smooth and has a
consistency similar to the first sponge.
Then add all flour and garlic powder *or seeds* to it. Dissolve the salt
into the 0.5 litter warm water [it improves the taste if you use the water
saved from boiling the potatoes], and mix it with the rest of the
ingredients in the large bowl. Work it over really well, till dough is firm
and free from dry flour patches. You may add more warm water if it's need
for easier mixing, but dough should not be wet looking. Sprinkle flour on
the dough and cover bowl with damp cloth and place it back to a warm place
to rise, approx. 1 hr.
Uncover the bowl then punch dough down, Work dough over with a wet hand for
a few minutes, then sprinkle it with flour again, cover bowl and place it
back in a warm place for 1 hr longer to rise again.
Step three.
Portioning and kneading directions
Take the dough from the large bowl, place it on the counter top sprinkled
lightly with flour. Divide in to six equal pieces, [but save out 100 grams
dough and store in a small bowl for the next batch]** Take one, knead it
than roll it out with the rolling pin, both sides to about 1cm thick and
18cm wide. Roll up the dough, press down the ends so they closed. Place the
loaf, seams down into a pre-oil coated pan. [ Approximately. 18cm long
10cm wide, 7 cm high in size.] Do the rest of the loafs, then place pans in
a warm place and cover them with a damp cloth. Let them rise above the top
of the pan, approx. 45 minutes. You should check if all six pan will fit on
one level of your oven's rack. Otherwise cut recipe down to four loafs only.
Step four.
Baking directions
Preheat oven to 375F. [don't turn convection on yet.] Take the egg white
and beat it with four tablespoons of water in a small bowl. Uncover pans,
make three 1/2 cm deep slits diagonally across the top of the dough with a
very sharp knife, or poke four small hole, all the way to the bottom,
lengthwise in the center. Brush it thinly with the egg white, and place
pans into the preheated oven. Place on the bottom of the oven a pie pan
filled with 1cm [1 cup] boiling water, or you just spray water into the
oven a few times, if there is no room for a pie pan. Bake the bread for 35
minutes then remove pans and the pie pan too. Coat bread with egg white
again, place them back in the oven. Alter the position of the pans in the
oven. Reduce heat to 320F [300F if you to use convection oven at this
stage.] Bake bread for 45-50 minutes longer until they have a very nice
light brown color. Take pans out of the oven, remove bread from the pans
and place loafs on a rack. Brush it again with egg white while they still
hot. Check if they are baked by knocking on the bottom of the loafs. They
should sound deep hollow when baked. Put breads back in oven upside down in
the pan for 10 minutes longer if they not fully baked. Wait until the bread
is cooled off before you slice it. Now you can enjoy a real European bread.
Place loafs into plastic bags and keep them in the deep freezer for
longer storage. For everyday use no refrigeration needed, stays fresh long
if kept it in a tight plastic bag.
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Nutr. Assoc. : 0 0 14 3188 0 0 0 14 3188 0 0 0 0 0 0 0 0 0 0 0 0
Ps: Should you have any problems or questions e-mail it to
<instadoubleshield@yahoo.com>
Enjoy,
Frank
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