WWI bread – first attempt!!

As part of the preparation for the residency, Alex needs to learn and try out as many WWI bread recipes as she can find! This first attempt was for a dough incorporating mash potatoes. She decided to mash them through a thin sieve and added it to a mix of wholemeal and white wheat flours, to replicate the 92% extraction that was the norm by 1918. The resulting loave was pretty tasty although not particularly nice to look at.

The recipe used translated as follows:

Stoneground Wholemeal flour – 90%
White wheat flour – 10%
Water – 70%
Fresh yeast – 1%
Salt – 1.5%

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