Potato Bread
zorra
makes: 1 loaf
World Bead Day worthy bread with a crispy crust and a mellow crumb.
Ingredients
- 100 g wheat flour
- 100 g water
- 1 g fresh yeast
- 75 g rye flour
- 75 g water
- 10 g active sourdough
- 40 g breadcrumbs
- 75 g water
- 2 g salt
- 75 g whole wheat flour
- 75 g spelt flour
- 75 g rye flour
- 225 g wheat flour
- 200 g potato, boiled, skinned and mashed
- 5 g fresh yeast
- 140 g water
- preferment, sourdough and soaker from above
- 13 g salt
Preferment
Sourdough
Soaker
Final Dough
Instructions
- Preferment: Mix all ingredients, knead and let rise for 2 hours at room temperature then put in fridge overnight. Before using let preferment get back to room temperature.
- Sourdough: Mix all ingredients, knead and let rise overnight at room temperature.
- Soaker: Mix all ingredients then put in fridge overnight. Before using let soaker get back to room temperature.
- Final dough: Mix yeast and flours. Add all ingredients except salt and knead on speed 1 for 4 minutes. Add salt and mix another 8 minutes on speed 2. Cover and let rise for 60 minutes, after 30 Minutes make 1 stretch and fold.
- Shape the dough into a round and put it in the banneton, cover and let rise for about 75 minutes.
- Preheat and oven pan to 250 C. Remove loaf carefully from banneton, slash and bake for 15 minutes, open oven door to release steam. Reduce heat to 220 C and bake for another 15 minutes, again relase steam and reduce heat to 190 C and bake a final 15 minutes. The bread must sound hollow when the bottom is tapped. Let it cool on a wire rack.