Potato bread with sourdough
If it doesn't run out on the day of baking, this bread is guaranteed to stay soft for 1-2 days.
Ingredients
- 200 g potato main, grated
- 1 kg Bread flour BL80
- 700 g Water potato cooking juice
- 200 g sourdough Active
- 1 e Fat
- 30 g salt
Instructions
- Autolysis: sift the flour, add the water. Leave to rest for 1 hour.
- Add the active sourdough starter, 1 tablespoon of fat, the grated boiled potatoes and start kneading the dough. Then add the salt at the end and knead the dough completely. Put the dough in a greased rising bowl and let it rest for 1 hour.
- Start folding the dough in any way you like and let it rest for 30 minutes.
- Fold the dough a second time and let it rest for 30 minutes.
- Fold the dough a third time and let it rest for 1 hour.
- Divide the dough in half and pre-shape them, then let them rest for 10 minutes.
- We do the final shaping, pinching and rolling the dough, then we put it in a sliding door, cover it with a kitchen towel and refrigerate it for about 12 hours.
- Take the dough out of the fridge and let it temper on the counter.
- Preheat the oven to 250°C on the bottom-up baking programme.
- Turn the dough out onto baking paper and shape as desired.
- Once heated, place in the oven to bake. Baking on a pizza stone: 250 degrees for 20 minutes, then reduce the temperature to 200 degrees for 15 minutes and finally reduce to 180 degrees for 25 minutes. Bake for about 1 hour in total.
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