|400 gms All purpose flour|
|2 1/2 tsp Instant yeast|
|180 gms Sourdough starter|
|150 gms Boiled potato|
|200 gms Water|
Sourdough potato boule is my second sourdough bread. I am happy that finally I am at ease to bake with wild yeast but I do need to practise on my shaping skills.
This sourdough potato bread is a hybrid bread. Here we use the sourdough starter as well as the commercial yeast. The flavour is enhanced by the use of starter. I loved baking this potato bread. The other potato bread that I have baked is kartofellobrot.
Potatoes definitely add to the texture and taste of the bread that is baked. My next try would be to do away with the commercial yeast and bake a sourdough potato bread
Transfer all the contents to the bowl of a stand mixer except water.
Run the machine in slow speed and slowly add the water till it is incorporated. Now run the machine in next speed for 6-7 minutes.
Cover it in the same bowl and let it rise for 1 hr
Slowly transfer the dough to the work surface and preshape it into a boule and let it rst for 10 minutes
Now make the final shaping and transfer it to the proffing bowl seam side up and let it rise for another hour
Preheat the oven to 240C
Slowly transfer it to the dutch oven. Make scores on the surface and bake with the lid on at 240 degrees for 20 mins. Now takeout the lid and bake for another 30 minutes
Carefully transfer it to a cooling rack. Once completely cool, slice and serve
This is part of the Bake-a-thon 2017
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