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I saw this challenge on a few other websites and I was inspired to try this recipe. Very time consuming.
Royal Crown’s Tortano(from Artisan Baking Across America by Maggie Glazer)
Recipe Quantity: One (1) 2 1/4lb loaf
Time Required for Recipe: About 19 hours, with about 20 minutes of active work
Note about recipe: You will need to start this recipe the night BEFORE you want to bake the bread.
The Evening Before Baking: Make the starter and if you like the mashed potato.
The Next Morning: Mix the dough and let it ferment for about 4 hours. Shape it, proof it for about 1 1/2 hours, and then bake the bread for about 45 minutes.
The Evening Before Baking: Making the Pre-Ferment:
Ingredients:1/4 tsp instant yeast1 cup water 105 - 115 degrees F2/3 cup unbleached bread flour1 small potato
Ingredients Weight 1/4 tsp instant yeast1 cup water 105 - 115 degrees F3.5 ounces unbleached bread flour3 ounce small potato
Stir the yeast into the water in a glass measure and let it stand for 5 - 10 minutes. Add 1/3 cup of this yeasted water (discard the rest) to the flour and beat this very sticky starter until it is well combined. Cover with plastic wrap and let it ferment until it is full of huge bubbles and sharp tasting, about 12 hours. If your kitchen is very warm and the pre-ferment is fermenting very quickly, place it in the refrigerator after 3 hours of fermenting. In the morning, remove it and allow it to come to room temperature 30 minutes to an hour before beginning the final dough
Preparing the Potato: For efficiency, you may want to prepare the potato the night before. Quarter it, then boil it in water to cover until it can be easily pierced with a knife tip, about 20 minutes. Drain; if desired, reserve the water for the dough. Press the potato through a ricer or sieve to puree it and remove the skin. Store it in a covered container in the refrigerator. You will need only 1/4 cup puree.
Bake Day: Mixing the Dough
Ingredients Volume (English units)3 3/4 cups unbleached bread flour1 3/4 cups plus 3 Tbsp Water, including the potato water if desired, lukewarm Pre-ferment2 tsp honey1/4 cup packed Potato puree1 Tbsp salt
( I used the stand mixer method)
By Stand Mixer: With your hands or a wooden spoon, mix the flour and water into a rough, very wet dough in the work bowl of your mixer. Cover the dough and let it rest (autolyse) for 10 - 20 minutes.
Fit the mixer with the dough hook. Add the pre-ferment, honey, potato and salt and the mix the dough on medium speed for 15 - 20 minutes, or until very silky and wraps around the hook and cleans the bowl before splattering back around the bowl. This dough is almost pourably wet.
Fermenting and Turning the Dough:
Shape the dough into a ball and roll it in flour. Place it in a container at least 3 times its size and cover tightly with plastic wrap. Let it ferment until doubled in bulk and filled with large air bubbles, about 4 hours. Using plenty of dusting flour, turn the dough 4 times in 20 minute intervals, that is, after 20, 40, 60, and 80 minutes of fermenting, the leave the dough undisturbed for the remaining time. Do not allow this dough to over ferment to the point of collapse, for the flavor and structure of your bread will suffer.
Shaping and Proofing the Dough:
Turn the fermented dough out onto a well floured work surface, round it and let it rest for 20 minutes. Sprinkle apizza peel or wooden board generously with flour. Slip a baking sheet under thepizza peel if you are using one for support.
Sprinkle a generous amount of flour over the center of the ball. Push your fingers into the center to make a hole, the rotate your hand around the hole to widen it, making a large 4 inch opening. The bread should have about 12 inch diameter.
Place the dough smooth side down on the flouredpizza peel or board and dust the surface with more flour. Drape it with plastic wrap and let it proof until it is light and slowly springs back when lightly pressed, about 1 1/2 hours.
Preheating the Oven:
Immediately after shaping the bread, arrange a rack on the oven’s second to top shelf and place a baking stone on it. Clear away all the racks above the one being used. Preheat the oven to 450 degrees
Baking the Bread:
Unwrap the bread and flip it onto a floured peel or a sheet of parchment paper. Do not worry about damaging the bread as you handle it; it will recover int eh oven as long as it is not overproofed. Slash it with 4 radial cuts in the shape of a cross. Slide the loaf onto the hot baking stone and bake until it is very dark brown, 40 -50 minutes, rotating it halfway into the bake. Let the bread cool on a rack.
Recipe Quantity: One (1) 2 1/4lb loaf
Time Required for Recipe: About 19 hours, with about 20 minutes of active work
Note about recipe: You will need to start this recipe the night BEFORE you want to bake the bread.
The Evening Before Baking: Make the starter and if you like the mashed potato.
The Next Morning: Mix the dough and let it ferment for about 4 hours. Shape it, proof it for about 1 1/2 hours, and then bake the bread for about 45 minutes.
The Evening Before Baking: Making the Pre-Ferment:
Ingredients:1/4 tsp instant yeast1 cup water 105 - 115 degrees F2/3 cup unbleached bread flour1 small potato
Ingredients Weight 1/4 tsp instant yeast1 cup water 105 - 115 degrees F3.5 ounces unbleached bread flour3 ounce small potato
Stir the yeast into the water in a glass measure and let it stand for 5 - 10 minutes. Add 1/3 cup of this yeasted water (discard the rest) to the flour and beat this very sticky starter until it is well combined. Cover with plastic wrap and let it ferment until it is full of huge bubbles and sharp tasting, about 12 hours. If your kitchen is very warm and the pre-ferment is fermenting very quickly, place it in the refrigerator after 3 hours of fermenting. In the morning, remove it and allow it to come to room temperature 30 minutes to an hour before beginning the final dough
Preparing the Potato: For efficiency, you may want to prepare the potato the night before. Quarter it, then boil it in water to cover until it can be easily pierced with a knife tip, about 20 minutes. Drain; if desired, reserve the water for the dough. Press the potato through a ricer or sieve to puree it and remove the skin. Store it in a covered container in the refrigerator. You will need only 1/4 cup puree.
Bake Day: Mixing the Dough
Ingredients Volume (English units)3 3/4 cups unbleached bread flour1 3/4 cups plus 3 Tbsp Water, including the potato water if desired, lukewarm Pre-ferment2 tsp honey1/4 cup packed Potato puree1 Tbsp salt
( I used the stand mixer method)
By Stand Mixer: With your hands or a wooden spoon, mix the flour and water into a rough, very wet dough in the work bowl of your mixer. Cover the dough and let it rest (autolyse) for 10 - 20 minutes.
Fit the mixer with the dough hook. Add the pre-ferment, honey, potato and salt and the mix the dough on medium speed for 15 - 20 minutes, or until very silky and wraps around the hook and cleans the bowl before splattering back around the bowl. This dough is almost pourably wet.
Fermenting and Turning the Dough:
Shape the dough into a ball and roll it in flour. Place it in a container at least 3 times its size and cover tightly with plastic wrap. Let it ferment until doubled in bulk and filled with large air bubbles, about 4 hours. Using plenty of dusting flour, turn the dough 4 times in 20 minute intervals, that is, after 20, 40, 60, and 80 minutes of fermenting, the leave the dough undisturbed for the remaining time. Do not allow this dough to over ferment to the point of collapse, for the flavor and structure of your bread will suffer.
Shaping and Proofing the Dough:
Turn the fermented dough out onto a well floured work surface, round it and let it rest for 20 minutes. Sprinkle apizza peel or wooden board generously with flour. Slip a baking sheet under thepizza peel if you are using one for support.
Sprinkle a generous amount of flour over the center of the ball. Push your fingers into the center to make a hole, the rotate your hand around the hole to widen it, making a large 4 inch opening. The bread should have about 12 inch diameter.
Place the dough smooth side down on the flouredpizza peel or board and dust the surface with more flour. Drape it with plastic wrap and let it proof until it is light and slowly springs back when lightly pressed, about 1 1/2 hours.
Preheating the Oven:
Immediately after shaping the bread, arrange a rack on the oven’s second to top shelf and place a baking stone on it. Clear away all the racks above the one being used. Preheat the oven to 450 degrees
Baking the Bread:
Unwrap the bread and flip it onto a floured peel or a sheet of parchment paper. Do not worry about damaging the bread as you handle it; it will recover int eh oven as long as it is not overproofed. Slash it with 4 radial cuts in the shape of a cross. Slide the loaf onto the hot baking stone and bake until it is very dark brown, 40 -50 minutes, rotating it halfway into the bake. Let the bread cool on a rack.
The whole house smells great. I can not wait to try this bread tomorrow!
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