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BBA Potato Cheddar Torpedos

DeannaS's picture

I made these last night with "our" sourdough starter. I dropped the chives but added some crushed red pepper to the cheese "layer." Oh my god, was it good.

If you have a starter, you should really try this. By the way, I didn't add any additional potato water after the 30 minute sponge part, cause mine didn't need it.

Mm, mm, mm, mm, mm.

I can't post the recipe right now, but if someone needs it, I could type it up later.

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

soccermom's picture

(post #63404, reply #1 of 3)

Yes, please! I really need to get started with my starter, so I'd appreciate the recipe. No rush though. TIA


 


 


 

 

 

DeannaS's picture

(post #63404, reply #2 of 3)

It's a really long recipe, so here's the short version:

Ingredients
1 large (8 ounces) unpeeled potatoes, chopped, boiled in 3 cups water and cooled
1/2-1 cup potato water (4-8 oz)
1 1/2 cups (10.5 ounces) barm (our starter)
4 cups (18 oz) unbleached bread flour
2 t. instant yeast
2 t. salt
1/4 cup (1 ounce) chopped fresh chives
6 thin slices (4 ounces) sharp Cheddar

1. Boil potatoes and cool. Let barm come to room temp.
2. Stir barm, potatoes, 1/2 the flour, yeast and 1/2 cup water together. Let stand for 30 minutes.
3. Add rest of flour and salt. Mix until it forms a ball. Add more water if needed.
4. Knead in chives, and knead well.
5. Ferment 90 minutes or until doubled in oiled bowl covered with towel.
6. Divide dough into 2 pieces, shape into rectangle about 6" wide by 8". Lay cheese slices all over, leaving 1/2" border. Roll from long side up, pressing out air between layers.
7. Let rise until nearly double (about 1 hour).
8. Preheat to 500. Put loaves in oven and add water for steam (to a steam pan, or thrown in the oven). Mist oven at 30 second intervals X 3. Lower temp to 450 and bake until bread is 200 degrees (35-40 minutes).

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

soccermom's picture

(post #63404, reply #3 of 3)

Thanks! I'll have to get my act together and start some of these breads. This looks yummy. :)