{"id":179579,"date":"2025-04-10T00:06:20","date_gmt":"2025-04-10T00:06:20","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/brot-bread-potato-ale-bread\/"},"modified":"2025-04-10T00:06:20","modified_gmt":"2025-04-10T00:06:20","slug":"brot-bread-potato-ale-bread","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=179579","title":{"rendered":"Brot & Bread: POTATO ALE BREAD"},"content":{"rendered":"


\n<\/p>\n

\n
\n<\/a><\/div>\n

Hier geht’s zur deutschen Version dieses Posts (folgt noch)<\/p>\n

<\/blockquote>\n

In 2007, after baking my way through all my old German bread baking books and Peter Reinhart’s “The Bread Baker’s Apprentice<\/a>“, I checked for more bread formulas in the internet.<\/p>\n

In German food magazine Essen & Trinken<\/a>, one recipe, featuring beer – always a plus! – caught my eye and piqued my interest. The beer was not only used to hydrate and flavor the dough, but, also, cooked into a mash, to feed the starter<\/b>!<\/p>\n

At that time I had the opportunity to chat with Peter Reinhart in an online bread baking Q & A, hosted by “Fine Cooking<\/a>“, and asked him about the boozy, mash-fed starter. He had never heard of such a thing, either. <\/p>\n

Not only that – there was another oddity: the recipe described stretching and<\/b> folding<\/b> the dough into a neat package, at one hour intervals. What an entirely weird concept! I was puzzled and very intrigued. (Later I found out that S & F as a technique was first mentioned in The Fresh Loaf<\/a> in 2006. Reinhart’s “Artisan Bread Every Day<\/a>“, introducing a larger audience to S & F, was published in 2009).<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Stretching and folding a dough – to me (in 2007) a totally alien concept!<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nA bit skeptical how this could work, I went ahead with the Englisches Kartoffelbrot mit Ale <\/a>(English Potato Bread with Ale), stretching and folding the dough as per instruction, and was a bit surprised when I saw how the dough became smoother, more elastic, and really showed little gas bubbles, when I cut it to check the development.<\/p>\n

My first trial resulted in a very nice tasting bread. But I wasn’t quite satisfied with the rather thick and chewy crust. My scoring could have been better, and I didn’t think making two long b\u00e2tards was the best way to shape it, either.<\/p>\n<\/div>\n

\n
\nOver the years, I now and then went back to the curious Potato Ale Bread, adding a soaker to soften the whole wheat, raising the oven temperature in the beginning, and using steam to achieve a thin, crisp crust.<\/p>\n

We really like this bread, it is one of the standards I make for myself. My thanks to Flor, the user who posted the original formula<\/a>, for introducing me to S&F (Stretch & Fold), and a starter that likes ale – same as the baker!<\/b><\/p>\n

POTATO ALE BREAD <\/b>(adapted from Flor’s Englisches Kartoffelbrot mit Ale<\/a>) <\/b><\/p>\n

Potato<\/b>
150 g potato, unpeeled (if the skin isn’t too thick)
water for cooking (reserve 225 g for dough)<\/p>\n

Soaker<\/b>
250 g whole wheat flour
50 g bread flour
4 g salt
225 g potato cooking water, at room temperature (70\u00baF\/21\u00baC)<\/p>\n

Ale Mash<\/b>
125 g ale
25 g whole wheat flour<\/p>\n

Starter<\/b>
all ale mash (lukewarm)
50 g whole wheat mother starter (or what kind of starter you have at hand)<\/p>\n

Final Dough<\/b>
all starter
all soaker
150 g cooked potato
200 g bread flour
9 g salt<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Mash cooked potato or cut it in small cubes<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nDAY 1
\nCook potato in water until soft. Measure 225 g of the potato water, and set aside to cool to room temperature. Mash, or cut potato in small pieces, place in small bowl, cover, and refrigerate until using.<\/p>\n

For the soaker, mix all ingredients in small bowl, cover, and leave at room temperature overnight.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Cook ale\/wheat mixture until it thickens to a cream<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nFor the mash, stir together ale and flour in medium sauce pan until well
\n combined. Heat mixture to 167\u00baF\/75\u00baC, stirring constantly, until it
\nthickens to a cream. Transfer mash to a medium bowl, cover, and let cool until only lukewarm. <\/p>\n

Stir mother starter into cooled ale mash until well combined. Cover, and ferment at room temperature overnight.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Mix mother starter with lukewarm ale mash<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nDAY 2
\nMix final dough ingredients at low speed until all flour is hydrated, 1-2 minutes. Let rest for 10 minutes, then knead at medium-low speed for another 4 minutes. Dough will be very soft and sticky.<\/p>\n

Transfer dough to lightly oiled work surface. With oiled hands, pat dough into a rough square, fold from top to bottom like a business letter in thirds, then do the same from the left and right sides (S&F). Gather dough package into a ball, and place, seam side down, in a lightly oiled bowl. Cover with plastic wrap. <\/p>\n

Bulk ferment for 4-5 hours, with 4 more S&F at 1 hour intervals. It should have grown at least 1 1\/2 times its original size.<\/p>\n

Shape dough into a b\u00e2tard or boule, and place in floured banneton, seam side up, or down (if you prefer rustic, irregular cracks).<\/p>\n

Proof at room temperature for 2-3 hours, until bread has almost doubled in volume (Finger poke test: a dimple should fill a little bit, but stay visible).<\/p>\n

Preheat oven to 482\u00baF\/250\u00baC, including steam pan and baking stone.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Rustic cracks appear when you proof the loaf seam side down<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nTransfer bread to parchment lined baking sheet (or bake directly on baking stone). Score bread (if smooth side is up).<\/p>\n

Place bread in oven, pouring 1 cup of boiling water in steam pan. Bake for 10 minutes, remove steam pan and rotate bread 180 degrees for even browning. Reduce temperature to 375\u00baF\/190\u00baC, and continue baking for another 30 minutes, until loaf is golden brown, and registers 200\u00baF\/93\u00baC on an instant read thermometer.<\/p>\n

Let bread cool on a wire rack. <\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Moist and tasty – you can’t go wrong with ale!<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nBreadStorm<\/b><\/a> users (<\/b>also of the free version<\/a>) <\/b>can download<\/b> the formula:<\/div>\n\n","protected":false},"excerpt":{"rendered":"

Hier geht’s zur deutschen Version dieses Posts (folgt noch) In 2007, after baking my way through all my old German bread baking books and Peter Reinhart’s “The Bread Baker’s Apprentice“, I checked for more bread formulas in the internet. In German food magazine Essen & Trinken, one recipe, featuring beer – always a plus! – […]<\/p>\n","protected":false},"author":1,"featured_media":179580,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[15425,14675,51669,13632],"dealstore":[],"offerexpiration":[],"class_list":["post-179579","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-ale","tag-bread","tag-brot","tag-potato"],"yoast_head":"\nBrot & Bread: POTATO ALE BREAD - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=179579\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Brot & Bread: POTATO ALE BREAD - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Hier geht’s zur deutschen Version dieses Posts (folgt noch) In 2007, after baking my way through all my old German bread baking books and Peter Reinhart’s “The Bread Baker’s Apprentice“, I checked for more bread formulas in the internet. 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