Sourdough Potato Bread
January 27, 2016
Sourdough Potato Bread is one of my all time favorites. I'll never get tired of it! It takes time to bake sourdough bread, but it's not difficult. I hope you'll try this recipe even if you haven't baked with sourdough before. You don't have a sourdough starter? You can easily make one with this recipe.
That said, a word about salt. I usually apply salt sparingly, but this bread is the exception that proves the rule. Sourdough Potato Bread needs one tablespoon salt or it tastes like nothing at all.
2 breads
First day, evening
1 dl (100 g) sourdough starter
3 dl (300 g) lukewarm water
3 dl (200 g) wheat flour
Combine the starter, water and flour in a large mixing bowl. Cover with a tea towel and leave at room temperature overnight.
Second day
400 g potatoes
the starter dough from the evening beforeSecond day
400 g potatoes
3 dl (300 g) lukewarm water (left from boiling potatoes)
1 tbsp salt
1 tbsp honey
1 tbsp caraway seeds
about 12 dl (800 g) wheat flour
Bring a pot of unsalted water to a boil. Add potatoes and cook until tender but still firm. Reserve 3 decilitres of water the potatoes were boiled in and let it cool. Peel and grate the potatoes.
Blend the lukewarm cooking water, salt, honey, caraway seeds and grated potatoes with the starter dough. Add 6 decilitres of wheat flour. Knead vigorously for 5 minutes. Add the rest of the flour and knead at medium speed another 5 minutes.
Cover and leave to rise at room temperature until doubled, this will take several hours.
Turn the dough out onto a floured surface and sprinkle some flour on top of it. Use a dough scraper to assist you and fold the dough gently. Add some more flour if necessary. But, remember that the dough should be soft. Add just enough flour so you can shape it into two round loaves.
Line two baking trays with parchment papers, place the breads on them, cover and leave to rise at room temperature.
Don't score the breads. Let them tear apart in the oven and get a rustic-looking crust. Preheat the oven to 200°C. Bake for 30–40 minutes.
Cover and let cool on a wire rack.
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