Potato Onion Dill Bread

This Potato Onion Dill Bread smells amazing when it is baking, a lot like a twice baked potato.

This bread is incredibly moist and makes the best garlic cheese toast ever. Imagine a twice baked potato... except it's bread. See the chunks of potato in there?

This dough was really wet...  94% hydration. Add in potato flour, potatoes, and onions, and you have a pretty touchy dough when it comes to holding its shape. So far, 80% hydration has been my limit before I can no longer get surface tension and slash the dough. I've been really spoiled with the breads I've been making lately, so I was a little too confident in my approach to this one.

Don't get me wrong. This bread is absolutely wonderful. The crumb is perfect. It's just that the shape of the bread isn't quite what I wanted. I'd actually like to try baking this in a the long clay baker I have... or maybe I should just keep working on getting the loaves to be more round.

Or... I could just say I meant it to be this shape! That's my story and I'm sticking to it.

Potato Onion Dill Bread Recipe

Ingredients

57 grams (by weight) warm water (105 to 115 degrees F) 

1 tsp active dry yeast

450 grams unbleached bread flour

40 grams potato flour or potato flakes (not potato starch)

12 grams Kosher salt

1 tsp dill seed

1/2 tsp ground black pepper

369 grams room temperature water

100 grams red potato, simmered, diced into 1/4 inch pieces, and cooled

70 grams sweet onion, cut into 1/4 inch pieces

Instructions

1. Dissolve the yeast in the warm water. Let stand for 3 to 5 minutes.
2. Whisk all of the dry ingredients in the bowl of a stand mixer together. 
3. Add the yeast/water mixture, the rest of the water, and then stir the ingredients with a large spoon or a dough whisk.
4. Knead on low with the dough hook for about 5 minutes. 
5. Cover the bowl with plastic wrap, and let it sit for 20 minutes. 
6. Add the potatoes and onions, and fold the dough over them a few times to incorporate. 
7. Knead for one minute. 
8. Scrape the dough into an oiled bowl or bucket, cover, and allow to rise until doubled, about 90 minutes. 
9. Lightly flour a work surface and turn the dough out onto it. Divide the dough in half and lightly flour the top of each piece. 
10. Flour two small bannetons or towel lined bowls with brown rice flour. 
11. Form each piece into a ball, without deflating the dough, and place each into a bowl, seam side up. Cover with oil sprayed plastic wrap.
12. Allow to rise for about 45 minutes, until just less than doubled.
13. In the meantime, preheat the oven to 450 degrees F with two covered Dutch ovens heating in the oven. 
14. When the dough is ready, remove the Dutch ovens from the oven.
15. Place parchment over the dough, and turn the dough over so that the parchment is on the bottom.  Remove the bowl/towel, from the top of the dough. Lift the dough round, parchment and all, and place it gently into the Dutch oven. Cover, and place it in the oven. (At this point, you can slash the dough, carefully). 
16. Repeat with the second loaf.
17. Bake for 20 minutes. Remove the tops from the Dutch ovens, lower the oven temperature to 375 degrees F and bake another 15 minutes, until the dough reaches an internal temperature of about 210 degrees F.
18. Cool the loaves completely on a wire rack. 

Adapted from Amy's Bread.