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Roasted Potato Bread-test run successful


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Here is my test run on Roasted Potatoe bread, hydration is 61% with  Hard white artesian flour 85%, 15% whole wheat flour from hard red spring wheat and 25 % roasted yellow potatoes.   I still need to practice fendu shaping, you can see in picture fendu shape not right yet.  The dip in middle needs to more like a u shape. Only Pate Fermentee was not in pictures otherwise all other ingredients where.  Taste is very nice with roasted potatoes as part of the bread. 

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