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%

mash…

in go the potatoes

dough shapped – it was very very soft, surprising as wholemeal at 70% hydration should not be quite so

waiting for some butter…

a hump-loaf. Big bubble under the crust