Very nice to be able to make "artisan" potato bread same day. When I learned to make bread, a very very long time ago, what we were striving for was a bread with small bubbles, all even. Shock to me to learn that now we want big bubbles. it's all good.
Not only your recipes, but you also are so wonderful, Ivo. Your enthusiasm (and smile lines ;) are encouraging. Can't wait to try this recipe with my daughter. Thank you. You are appreciated.
That is beautiful bread, and was very interesting to watch. I have never heard of a proofing bowl, neat. You will have to show us what you do with your leftover stale bread.
I been doing bread in my life since i was a kid because my father was in bakery business but i had never mixed potato with flour , but once they mentioned that during the war they where mixing potatoes with flour because the shortage of flour . But I am going to try it for sure . One thing i wish to ask what material is made of the proofing plate or basket ? Usually i dont use nothing i put it on a stone . But some times I put it in dutch oven as well and exactly like yours . I like to experiment and see what will come out . In malta bread like that is a national history and part of our culture because ovens are still made of stones which are the best . Thanks for sharing .
I love making sourdough bread. We do love a yeast bread now and then too. I especially love potato bread. I will be making your potato bread, It's beautiful and looks almost like sourdough that takes a few days to make. Love the crumb, it's so nice and open. My favorite thing is there are no eggs in your formula. Thank you for this lovely demo. I'll be making it soon.
Made this with potatoes from my garden today and added in some fresh rosemary too. It looks and smells fantastic! It rose really well and was a good strong dough by the end. I bet cheese on toast made with this is heavenly. Thanks so much for the great guide, I think this will be one I make quite often!
Thank you so much for rekindling my interest in home breadmaking, your enthusiasm and delivery are just perfect. I have a request if you still look at these comments...do you have a good method of making an olive Pugliese bread? Thanks.
I will be making an olive bread in the near future but in the meantime, here's one I did that is from the Pulia region👍ruclips.net/video/-Gi2zR19KBA/видео.htmlsi=jXC_J44Q6Pl1OfFX
I made it two times already! The second time it turned out even better!! I loved it! Thank you so much for the recipe ! I think it's the best bread I've ever got to make. ❤
I've had such mixed results with potato bread. Like 50/50. Sometimes it'll come out super fluffy and amazing and other times it comes out dense. Will try out this recipe!
Looks fabulous! Another must do recipe! Half for you and half for Laura? 🤣 I noticed you put the pan in the lower part of the oven - is that where it should go? And what was on the top shelf? Also, love your bread knife - where is it from?
Hi Beverly - the knife was a gift from a friend a few years ago and it's Tupperware brand, and surprisingly, super nice and my favorite bread knife. As for the bread, yes, I find it cooks much better closer to the bottom (2nd rack from the bottom) and as for what was on top, that was my pizza stone, which I store there and of course use to make my pizzas :) Hope you give this recipe a try - it's amazing and it was more like 3/4 for me and 1/4 for Laura :) :) :)
I believe you are referring to the Caputo Gluten free video, and yes, you can use potato water in that recipe and when I get a chance, I will make a GF potato bread :)
Oh yum. You are keeping me very busy. I’m working on my first sour dough bread. Going to try the potato bread next. I have to laugh, I’ve been watching your wife’s sewing videos for a few years now. I had no idea!
I'm so happy to hear I'm keeping you busy :) :) :) Making sour dough bread is great and I also have a sour dough hybrid you may enjoy ruclips.net/video/5NRccy54bBM/видео.html
Yes...we can easily fix that 😊 Every oven is different , so I would suggest lowering the temp to 400 or 425 degrees F - that should make a positive difference for you. Cook 30 minutes lid on then monitor the cooking with lid off as it could take 15 minutes or possibly more. So happy to hear you made this bread and let me know how you make out next time👍👍
Hi Eileen - stay tuned to my video next week (on Wednesday) I will be making gluten free bread and it is absolutely amazing - seriously. Tastes like real artisan bread - you are going to love it so please stay tuned and look for next week's episode....once you see that recipe, you may not need to look for any others. As for this recipe, I have not tried it with gluten free flour, but it may need some modifications, so waiting for next weeks episode will be worth it. After you see it., let me know your thoughts :)
weighing the flour is much better (500 gm or 1.1 lbs) but if you do not have a weigh scale, then yes, you can use 4 cups :) Hope you give this recipe a try - its an amazing loaf of bread :)
Yes you can, but the ratios of water and flour that I used here would need to change - I do have a number of bread recipes on my channel using sourdough so hopefully you can give those a try👍👍
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Very nice to be able to make "artisan" potato bread same day. When I learned to make bread, a very very long time ago, what we were striving for was a bread with small bubbles, all even. Shock to me to learn that now we want big bubbles. it's all good.
Not only your recipes, but you also are so wonderful, Ivo. Your enthusiasm (and smile lines ;) are encouraging. Can't wait to try this recipe with my daughter. Thank you. You are appreciated.
Thank you for such great feedback....just made my day 👍Your daughter is going to absolutely love making this with you😊😊
Ооо! Вы отлично знаете дело пекаря хлеба, это восхитительно!
Excellent recipe thank you
So happy you enjoyed this recipe 👍
Wondering if you could make potato bread with the gluten free caputo flour brand ?
...I will put that on my list :) Meanwhile, here is my potato bread recipe, using regular flour: ruclips.net/video/YIdSCdG6jQw/видео.html
That is beautiful bread, and was very interesting to watch. I have never heard of a proofing bowl, neat. You will have to show us what you do with your leftover stale bread.
Made this tonight and it was absolutely delicious, my family will be putting this as a regular in the rotation now.
I been doing bread in my life since i was a kid because my father was in bakery business but i had never mixed potato with flour , but once they mentioned that during the war they where mixing potatoes with flour because the shortage of flour . But I am going to try it for sure . One thing i wish to ask what material is made of the proofing plate or basket ? Usually i dont use nothing i put it on a stone . But some times I put it in dutch oven as well and exactly like yours . I like to experiment and see what will come out . In malta bread like that is a national history and part of our culture because ovens are still made of stones which are the best . Thanks for sharing .
That is called a proofing basket. Often used for sourdough or wet doughs, it gives a very nice shape
I love making sourdough bread.
We do love a yeast bread now and then too. I especially love potato bread. I will be making your potato bread, It's beautiful and looks almost like sourdough that takes a few days to make. Love the crumb, it's so nice and open.
My favorite thing is there are no eggs in your formula. Thank you for this lovely demo. I'll be making it soon.
Made this with potatoes from my garden today and added in some fresh rosemary too. It looks and smells fantastic! It rose really well and was a good strong dough by the end. I bet cheese on toast made with this is heavenly. Thanks so much for the great guide, I think this will be one I make quite often!
So happy to hear this :) :) :) and wow....fresh garden potatoes...must have been amazing!!
@@CookingwiththeCoias it was! Not a crumb left, haha. Already looking forward to making my next batch
Thank you so much for rekindling my interest in home breadmaking, your enthusiasm and delivery are just perfect. I have a request if you still look at these comments...do you have a good method of making an olive Pugliese bread? Thanks.
I will be making an olive bread in the near future but in the meantime, here's one I did that is from the Pulia region👍ruclips.net/video/-Gi2zR19KBA/видео.htmlsi=jXC_J44Q6Pl1OfFX
@@CookingwiththeCoias Thank you very much Ivo
You did a fantastic job 👏 👍 🙌 will certainly give this a try 😀
FANTASTIC!
Beautiful bread! Thank you!
I can't wait to start making it tomorrow morning! Thanks a lot for all the tips! ❤
So glad you are going to make this bread.....you are going to love it 👍👍😊😊
I made it two times already! The second time it turned out even better!! I loved it! Thank you so much for the recipe ! I think it's the best bread I've ever got to make. ❤
@@MirelaDumitrachescu you just made my day!! So happy to hear this😊😊👍👍
Have to try this bread. Thank you. Good video instructions.
Beautiful bread and excellent video. Thank you so much for sharing.
I've had such mixed results with potato bread. Like 50/50. Sometimes it'll come out super fluffy and amazing and other times it comes out dense. Will try out this recipe!
.... you're going to love it 👍👍
That looks delicious
Excited to try this🤗
Looks fabulous! Another must do recipe! Half for you and half for Laura? 🤣 I noticed you put the pan in the lower part of the oven - is that where it should go? And what was on the top shelf? Also, love your bread knife - where is it from?
Hi Beverly - the knife was a gift from a friend a few years ago and it's Tupperware brand, and surprisingly, super nice and my favorite bread knife. As for the bread, yes, I find it cooks much better closer to the bottom (2nd rack from the bottom) and as for what was on top, that was my pizza stone, which I store there and of course use to make my pizzas :) Hope you give this recipe a try - it's amazing and it was more like 3/4 for me and 1/4 for Laura :) :) :)
Very nice
I’m ready to make some potato bread. Do you recommend putting a little diostatic malt in the mix as well
...you can add 1 - 2 TSP's......
That looks delicious!!! 🍞What if you don’t have a Dutch oven/pot?
You can cook it on a pre-heated pizza stone, but try to create a humid environment in your oven for best results
good
Can you make some potato bread with the Caputo flour? Can I use potato water in the Caputo bread?
I believe you are referring to the Caputo Gluten free video, and yes, you can use potato water in that recipe and when I get a chance, I will make a GF potato bread :)
Could the dough be put in the fridge overnight in place of the 5 hour rest?
I have not tried that with this bread but it should be fine as that will slow the rise - let me know how you make out👍
Can you clean your Dutch Oven with baking soda and vinegar, or is that how all of them look over time ?
I have only used hot water and dove dish soap and that is how it has aged over time :)
Laura is a lucky gal.
Oh yum. You are keeping me very busy. I’m working on my first sour dough bread. Going to try the potato bread next.
I have to laugh, I’ve been watching your wife’s sewing videos for a few years now. I had no idea!
I'm so happy to hear I'm keeping you busy :) :) :) Making sour dough bread is great and I also have a sour dough hybrid you may enjoy ruclips.net/video/5NRccy54bBM/видео.html
Nham nham.
Bread flavour was great, however it is doughy in the middle and very dark on the bottom. Any advice?
Yes...we can easily fix that 😊 Every oven is different , so I would suggest lowering the temp to 400 or 425 degrees F - that should make a positive difference for you. Cook 30 minutes lid on then monitor the cooking with lid off as it could take 15 minutes or possibly more. So happy to hear you made this bread and let me know how you make out next time👍👍
Can gluten free flour work with this
Hi Eileen - stay tuned to my video next week (on Wednesday) I will be making gluten free bread and it is absolutely amazing - seriously. Tastes like real artisan bread - you are going to love it so please stay tuned and look for next week's episode....once you see that recipe, you may not need to look for any others. As for this recipe, I have not tried it with gluten free flour, but it may need some modifications, so waiting for next weeks episode will be worth it. After you see it., let me know your thoughts :)
wtf is gluten free flour?
Is there any certain potato that you use?
I personally like to use yellow flesh potatoes or red potatoes 😊
Can I bake without Dutch oven
Yes, but preferably something with a lid or make a lid with foil, just to keep the humidity in 👍
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What type of potato is best suited for this?
my favorites are the yellow flesh/gold potatoes or the red ones......
So you use 4 cups of bread flour
weighing the flour is much better (500 gm or 1.1 lbs) but if you do not have a weigh scale, then yes, you can use 4 cups :) Hope you give this recipe a try - its an amazing loaf of bread :)
My definition of "simple" is much more simple.
Can you use the Caputo Fioreglut flour to make this gluten free??
I have not tried that yet, but theoretically, it should work
Why cant sourdough starter be used instead of yeast ?
Yes you can, but the ratios of water and flour that I used here would need to change - I do have a number of bread recipes on my channel using sourdough so hopefully you can give those a try👍👍
If youre not making this bread than you are missing out.
American measurments please
In the description below you will find full directions and conversions 👍
Lovely... but too dark...
Wow,
And this bread is vegan- no oil, no butter or milk.
Unbelievable!!!
Yeast is a micro organism, its alive
Have you tried making bread with almond flour? Have to watch the cholesterol.
Hi Catherine - I have not tried that yet...whole wheat flour is also a good choice while watching cholesterol