Saturday, March 17, 2012

Swedish Potato Bread from Don

Don in Cambridge NY received his BreadPot on Friday and Friday night sent me a picture of his lovely Swedish Potato Bread. Here is the recipe:

No-Knead Potato Bread Recipe


  • 4 cups all-purpose flour or bread flour
  • 1/2 cup instant potato flakes
  • 1/2 teaspoon instant yeast
  • 2 teaspoons salt
  • 1 3/4 cups water


  1. Combine all the dry ingredients (white flour, yeast, salt, potato flakes) in the large bowl (3 quart or larger) and stir with a mixing spoon for about 15 seconds or more.
  2. Add water to the dry ingredients and stir for about 3 minutes until the flour is mostly stuck to the dough. Cover the top of the bowl loosely with plastic wrap.
  3. Let sit on counter top for about 12 to 18 hours (I usually do this for about 13 hours), the dough will look all bubbly on the top.
  4. Stretch and fold several times. Let rest for 20 min.    
  5. The first rise is at room temperature (78 degrees) for 6+ hours (up to 13 hours)
  6. The second rise is in a covered Banneton (proofing basket) until doubled in size (1-2 hours)
  7. Bake in a covered BreadPot preheated to 460 degrees for 30 min.
  8. Remove cover and check the brownness and temperature (205-208 degrees indicates it's done) 5-10 min. range.
  9. Let cool completely on rack.
And today he sent a picture of the crumb!

Thursday, March 15, 2012

New BreadPots

The current batch of BreadPots is fresh from the kiln.
There are plain ones, decorated ones, and five with experimental flashes of straw markings.
There are two with pre-ordered special inscriptions for a birthday and a wedding. Nice gifts.