Sourdough Potato Bread Farmhouse on Boone

STEP 1 Cook the potatoes: Cook the potatoes ( image 1 ). Mash the potatoes ( image 2 ). Tip. Don't forget to set aside 113 grams (½ cup) of the starchy potato water. STEP 2 Make the dough: Mix the dry ingredients, potatoes, starter and potato cooking water in a large bowl ( image 3 ).

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Sourdough Potato Bread. In a large bowl, combine all ingredients and stir to combine. Cover with plastic wrap and a kitchen towel. Leave to rise, until doubled in volume, 2-3 hours. Stretch and pull the dough from underneath over the top a few times. Spray a loaf pan with non stick spray. Transfer dough to prepared pan.

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Set mashed potatoes aside to cool down to lukewarm temperature (~100˚F/38˚C) about 15-20 minutes. When the mashed potatoes are lukewarm (~100˚F/38˚C), add flour and sugar. Mix all ingredients together to a firm texture. Mixture should be a dough-like consistency.

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Add all ingredients to a stand mixer with dough hook and knead until smooth and elastic, about 10-15 minutes. Make sure it pulls away from the sides of the bowl, and passes the window pane test. Place in a greased bowl with a lid or cover with plastic wrap or beeswax wraps. Bulk rise- 8 hours in a warm place.

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Creating Potato Flake Starter. In a quart jar with well-fitting lid, add hot (120° to 130°F) tap water, 1 package of instant active dry yeast, ¾ cup sugar, and 4 Tablespoons of instant potato flakes. Place lid on tightly and shake until well stirred. Loosen the lid and let stand in a warm place for 24 hours.

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Place your mashed potatoes in a large mixing bowl. Use a fork to make sure they are mashed very smooth. Add the rye flour, salt and caraway seeds and mix thoroughly with a fork. Add the water, molasses and the entire ripe levain to the bowl and mix thoroughly with a spatula. You should have a runny, smooth mixture.

Sourdough Potato Bread Farmhouse on Boone

Combining the Dry and Wet. In a large bowl, whisk together the bread flour, salt, and any other dry grains. Make a well in the center. Pour in the mashed potatoes, water, and mature active starter. Using a stiff spatula, mix everything together until the flour is hydrated and a very rough, shaggy ball forms.

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Perform a set (4x) stretch and fold and let the dough ferment for 3.5-4 hours depending on ambient air temperature. It shall expand by at least 50%. Dump the dough from the bowl onto a lightly floured working surface, fold it together, and shape it into a round with a bench knife. let it rest for 15 minutes.

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When ready to bake, remove the pot (s) from the oven and carefully flip the dough from the proving basket (s) or bowl (s) into the pot (s). Slash the top (s), replace the lid (s) and place in the oven. Immediately turn the heat down to 240C/220C Fan/Gas 9. Bake for 30 minutes without removing the lid (s).

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8 - 12 hours before you make your bread, put your starter in a bowl large enough to mix the whole recipe in. Add your water and potatoes and mix well. Stir in both the 00 and wholemeal flour, cover and leave for 8 - 12 hours. Let this rest in a cool place for 8 to 12 hours. It will double in size.

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Bake the loaves for 25 minutes. Tent with aluminum foil, and bake for an additional 15 to 20 minutes, until the bread is a deep golden brown, and a digital thermometer inserted into the center of one of the loaves registers at least 190°F. Remove the bread from the oven, and place the pans on a rack. After 5 minutes, gently turn the loaves out.

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Combine the flour, salt, sugar, herbs, potatoes, and yeast in a large mixing bowl. Add the water and mix into a rough and ragged dough. Allow to sit for about 20 minutes. Add the starter on top of the dough.

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Cover the baking sheets with large reusable plastic and seal shut and proof for about 2 1/2 hours until the dough has puffed up considerably and is very soft to the touch. Bake - 5:15 p.m., pre-heat oven at 4:45 p.m. Preheat your oven to 450°F (232°C) with one rack at the bottom third and another at the top third.

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Gather the ingredients. Peel and cube the potatoes. In a large pot, boil the potatoes in 4 cups of water until soft, about 30 minutes. Set a colander over a large bowl and drain the potatoes. You'll use both the potato water and the potatoes in the starter, so be sure to reserve the potato water.

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Then take your bread out and flip it onto a piece of cornmeal dusted parchment paper. Score. Place potato bread into the Dutch oven. Reduce the oven temperature to 425 degrees. Bake for 25 minutes with the lid on and 10 minutes with the lid off. Having the lid off helps it to brown nicely. Repeat with second loaf.

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Cut the potatoes into 1-inch pieces and place them in a medium saucepan. Cover the potatoes with water and bring to a boil. Add 2 teaspoons of the salt and continue to cook until fork tender. Reserve about ¾ cup of potato cooking water and let sit to cool to room temperature.