Bakery Goods

Makes 2 loaves 2 loaves, g Baker’s % AP Unbleached Flour 900 100% Water 542 62.3% Potato (cooked and mashed) ~50% hydration 230 24.2% Salt 19 2% Caraway seeds - 1 tbsp Total 1791 188.5% preferment sourdough starter - 30g flour - 100g water - 100g mix and let rise until double in size and passes float test mixing Mix all ingredients and knead for 6-8 min fermentation 2-4 hrs or until doubles shaping Divide and shape round or oval loaves proofing 50-60 minutes, optional 12 hrs in cold baking Bake in a steamed oven at 220°C for 36-40 minutes

330g strong white bread flour, plus extra for dusting 200ml lukewarm water ¾ tsp dried active yeast 250g seedless black grapes, cut in half lengthways 1 tbsp fennel seeds, lightly crushed 3½ tbsp muscovado sugar About 120ml olive oil 1 egg yolk Coarse sea salt 2 tsp polenta PRE-FERMENT 150g flour 200g water yeast fermentation mix the preferment with the rest of flour, egg yolk, 1/2 tsp salt and 1 tbsp sugar. ferment 1.5 hr, with 1 s&f Put the grape halves in a small bowl with the fennel and two tablespoons of the sugar, stir and set aside for at least an hour. shaping flatten, sprinkle with polenta and let sit for 20 min, brush with oil, add grape mixture and press it into the dough. Let rise 20 min. Sprinkle with sugar, let rest 10 more min. baking Bake at 230°C for 15 minutes