Friday, May 29, 2009

Potato chip bread


After a few trials, and many mishaps, this is the most acceptable version I could come up with for potato chip bread.
The actual bread is a regular lean dough that uses a white sour starter (no commercial yeast, just the wild stuff) as a pre-ferment; the bread itself does contain a small amount of commercial yeast. After the dough had been mixed, bulk fermented, punched down, bulk fermented again, divided, pre-shaped and bench rested, I flattened each 600 g piece to a flat oval, sprinkled about 100 g of potato chips (the good kettle fried kind, not Pringles) over it, and then rolled it up and shaped it as a long thin batard, then proofed it inside a long wicker basket (previously floured). It only had to proof for about an hour. Once I put the bread on the loader, I sprayed its surface with water and coated the entire loaf with crushed potato chips. I scored the bread and then loaded it into the hearth oven, steamed it, and then baked it for about 20 minutes at 480 degrees Fahrenheit, opening the vent once it had a golden brown color to form a good crust.

The flavor of the bread was of a very intense fried potato, but the actual chips inside of it were not crisp anymore, they sogged out. But the real treat was the crust, where the chips were still very crisp and the grease on them had almost fried it, giving it a nice flavor and texture. Great to eat on its own.

4 comments:

  1. I'm pretty sure you already tried, but I can't help asking: If Rye flour has very little gluten, did you try making a formula for something like rye bread, substituting for potato chip "flour" (Like in Ideas in Food)?

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  2. I had actually discussed that posting from ideas in food with one of my sous, but you have to realize that potato does not have the same properties as flour or rye flour. You can't make bread out of a potato. You can add potato to a dough but it can't be 100% potato. Also, rye flour has a very slow absorbtion of water, where it practically absorbs 1/4 of the water you add to a recipe compared to what regular bread flour does.
    But I think it would be a neat experiment to try different mixes of flour and potato "flour" to make bread and see what results fom it.

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  3. Sounds tasty chef. I enjoy your blog and I've had a lot of fun with Frozen Desserts as well. I actually started a thread on eGullet about it in which I've posted several things I've done from it just to spread the word on what a great book it is. I haven't had anybody else jump in with contributions of their own yet but there has been a good bit of interest shown. I plan to get back to adding more to it soon and hopefully some others will join in as well. Thanks for a great book!

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  4. Hello Tri2Cook
    Yes I have actually seen the thread and I have to say that I am incredibly flatered. But mostly, I am glad that you are getting so much out of the book.
    I have a new book coming out in January. I will let you know when it comes out. In the meantime, let me know how your other recipe tests come out.
    Thanks again.

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