STEP ONE:
1. Put every ingredient except butter and corn meal in a stand mixer bowl.
2. Knead using the Hook attachment for 5 minutes at speed 1, and then 6-7 minutes at speed 4.
3. Check the temperature of your dough. The dough has to be between 24°C and 26°C (75.2°F and 78.8°F).
4. Add the butter.
5. Let sit for 1h to 1h30.
STEP TWO:
1. Divide dough into 6 parts.
2. Shape them into equal balls.
3. Let sit for 30 minutes.
STEP THREE:
1. Shape them again into balls using corn meal.
2. Let rise on canvas for 1h to 1h 30min.
3. Flip the balls over and cook them for 15 minutes at 210°C (410°F)
Ingredients
Directions
STEP ONE:
1. Put every ingredient except butter and corn meal in a stand mixer bowl.
2. Knead using the Hook attachment for 5 minutes at speed 1, and then 6-7 minutes at speed 4.
3. Check the temperature of your dough. The dough has to be between 24°C and 26°C (75.2°F and 78.8°F).
4. Add the butter.
5. Let sit for 1h to 1h30.
STEP TWO:
1. Divide dough into 6 parts.
2. Shape them into equal balls.
3. Let sit for 30 minutes.
STEP THREE:
1. Shape them again into balls using corn meal.
2. Let rise on canvas for 1h to 1h 30min.
3. Flip the balls over and cook them for 15 minutes at 210°C (410°F)
Notes
This potato bread recipe is works well for buns!