Hello Alex,
Thank you for the excellent feedback. Actually, the recipe is already from quite a while ago and we would now stick to a slightly lower salt %, so we adjusted it to 7.5 grams which is close to the amount we now use in most of our bread recipes (around 1.6%).
Easily fixed with a next bake too!

Enjoy your baking and twisting 🙂

Yes, indeed Quinn, that is why we give the advice to create a good amount of steam in your oven while baking.
Thank you for your comment and advice and enjoy your baking!

I have not tried this recipe. However, from baking many rounds of baguettes, I realized that we need to keep the dough moist (very moist) at the time of loading into the oven. This delays the crust formation and allows the dough to expand more in the steam oven, resulting in a less dense bread.

The quality and type of flour plays a key role in the taste of the end product. We would advice trying the recipe with stone ground organic flour. We have never had or made potato yeast but we can imagine it will have an impact on the taste.
Like the taste of wine on holiday, we can imagine bread would also taste even nicer with beautiful Swiss scenery as a backdrop 🙂

Hello Chris,
The main reason why a bread is dense is it was not proofed long enough. For example if your dough is colder or proofed in a cold room it takes much longer to get to the right point. So you can check the loaf and if possible the temperature, it is very important to stick to this and just give the bread more time if needed. Also see our tips on dough temperature: www.weekendbakery.com/posts…mperature/
Another thing to watch out for is to not add too much flour when handling and shaping a loaf, making the dough less wet, resulting in a less open crumb.

Thanks for your lovely feedback Sonia. Still such a joy to make this bread!

Thanks for the reply. I will give it a try and let you know!

Heli

Hello Heli,

It is not that straightforward converting a recipe to a sourdough version. First of all you need to decide how much sourdough culture to use instead of yeast, and then there are the proofing times that will be longer. We have not tried it yet ourselves with this recipe. We would probably start with 15 to 20 g sourdough and see were that would get us. On baking day you could start with maybe doing two stretch and folds with 60 minutes intervals and the final proofing time would be around 2 hours, maybe a bit more. It could be a nice experiment to try. Let us know if you are giving it a go!

Happy Baking!

Ed & Marieke

I made 2 of these loaves today and enjoyed them al lot. However I was wondering if the taste would even be better using sourdough? I always have rye sourdough, 100% hydration available. How much sourdough could I use instead of the yeast? And what would happen to the time table? Thanks in advance for your reply.

Heli

Hola Reme,
Before baking one bread is 760 grams and after baking the bread will weigh between 660 and 680 grams.
(Antes de hornear un pan es 760 gramos y después de hornear el pan tendrá un peso de entre 660 y 680 gramos.)

hornear feliz,

Marieke