Sourdough – Potato Bread

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 2 hrs 20 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 700 g sourdouh, (rye sourdouh)
  • 250 g potato (s), boiled
  • 300 g water
  • 3 tablespoon syrup, (beet barley syrup or rice malt, possibly also honey)
  • 250 g rye flour, type 997 or better still 815
  • 400 g wheat flour or spelled flour
  • 20 g salt
  • 10 g yeast, (I use it)
Sourdough – Potato Bread
Sourdough – Potato Bread

Instructions

  1. Mix everything together well and knead. I do it by hand so that I can get a feel for the dough, because that`s the only way I can know whether it can be pushed free.
  2. Let rest for about 30 minutes.
  3. Then knead again well and put in a mold or, if the dough is firm, in a proofing basket and let everything rise for 60 minutes.
  4. If you bake without yeast, you should let the dough rise for up to 3 hours.
  5. Then everything is put into the oven preheated to the highest setting and remains there at 200 ° C for about 45-60 minutes.
  6. Also delicious with a wheat or spelled sourdough made from wholemeal flour!

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