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Potato bread: how rich, Dad!

We tell you a recipe that is boom in this time when we're crazy about burgers. Potato bread is the ideal place to accompany your homemade burger.

Gastronomy
Pan de papa: ¡qué rico, papá!

 In the midst of an eternal quarantine,  we became chefs par excellence.  We're  the kings of the kitchen  , and if there's something we do all day, it's cooking. And if there's something we do all day, like to go with, it's eating. That is why, in this context that  has us all sweet and appetizing , we bring you a  recipe for potato bread that is a delight . This is the version  of   Fede Massacesi ,  a renowned lover maker of the best Cordovan delights. 

Bakery and working with flours is usually well accurate. Therefore, we bring you  the tips of a Cordovan experienced  in the matter, who is the  king of bakery.  Fede Massa is a chef  and teacher in Gastronomy . It is mainly dedicated to bakery, delicatessen and the organization of events. He also conducts gastronomic advice and courses with different renowned chefs. She is  the star of Cordovan gastronomy , and participates in programs, newspapers and shows offering her recipes. This detailed step by step, you share it in your networks, as to many of your  special preparations. Fede has been a gastronomic professional since 2004, graduated from the Argentine Institute of Gastronomy, Buenos Aires . From Cordoba flew to different places, to learn a little culinary culture. He found himself learning in different parts of Argentina, but he  also crossed the puddle.  He worked and studied in  different pastry shops , hotels and restaurants in Europe. He toured Spain, Italy and Switzerland. Some of the places that marked his chef experience are El Bulli Hotel, La maison du Prussien, Paco  Torreblanca and many more . He is currently dedicated to the teaching of private courses .  Sometimes he gives workshops for the Promotion and Employment Agency of Cordoba and also provides advice to gastronomic enterprises. 

Nowadays, in addition to being in  constant training  and  in contact with his followers , he is dedicated to the  development of the entrepreneurship  “TUNGA! Caravan of Cordovan kitchen”. A renowned brand that already won several awards and is a  success in the province. 

 What are you doing, Pascual? Do you want more? 

This cook tells us that “moisture, taste, fluffiness, strength, shine, sweetness, softness are some of  the features of this bread .” With that introduction, we get fully into the process of preparing this tempting bread.

 Ingredients (yields 18 loaves of 100 g) 

  • Flour 0000 1 kg

  • Fine salt 20 g

  • Potato broth 300 cc  (100 g potato) 

  • Milk 250 cc

  • Egg 1

  • Dry yeast 15 g

  • Sugar 60 g

  • Butter 100 g

 Step by step by the hand of a renowned chef 

 To prepare potato broth in 5 steps: 
  1. Cut 100 g of potato into very thin slices.

  2. Cover with 300 cc of water.

  3. Boil 3 to 5 minutes until the potato is cooked.

  4. Remove and liquefy or mix. There should be a broth (or liquid puree) with a certain elasticity.

  5. Strain and cool. Use 300 cc of this broth.

Preparing this broth the recipe is much more accurate than using mashed potatoes, which usually comes out with different humidity. Sourdough or some preferment can be added for those who already work with such methods. I recommend 100 g of natural white sourdough (active) x kg of flour.

 Procedure 
  1. Place all the ingredients in the order of the recipe and knead until a smooth dough is obtained. Cover and let stand half an hour.

  2. Dump the dough over the counter and divide into portions of 100 g.

  3. Bollar and stretch separately  on greened plate .

  4. Let ferment until the volume is doubled.

  5. Paint with browning (beaten egg with pinch of salt, pinch of sugar, a few drops of oil and two tablespoons of milk).

  6. Bake at 180°C, about 15 minutes.

  7. Remove and cool on a rack.

 And eat! 

Publication Date: 14/08/2020

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