Potato bread with sourdough
Potato bread with sourdough is the other variant to potato bread with yeast. But just as juicy and good.
Ingredients
- 500 g whole spelt flour
- 300 ml water
- 7 g salt
- 100-120 g ready sourdough
- 250 g potatoes
Instructions
- Knead whole spelt flour with sourdough, salt and water and leave covered overnight.
- The other morning, peel the potatoes, steam and then press through.
- Add to the bread dough and knead well.
- Stretch and fold 2 times on a floured surface, then shape into an oblong shape.
- Cover the proofing basket with a cloth, dust with flour and place the dough inside. Dust again with flour and let rise covered for about 1 hour.
- Preheat the oven to 240 degrees Celsius top/bottom heat.
- Place a baking paper in a baking pan with a lid. Put the dough on it. The dough is very soft, so it is best to put one half of the baking pan with the baking paper on the proofing basket and then turn it over.
- Cut bread dough a few times.
- Cover with the 2nd half of the baking dish.
- Turn the oven down to 200 degrees Celsius and put the bread in.
- After 25 minutes, switch to 190 degrees Celsius and finish baking.
Notes
