Potato bread - Kartoffelbrot
![Image](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5SzHL3A57jhDDx593yJF8AiXllNAzVrHc772aa95ytydQmsNlSix7hhGZKlpxOgDmdOGbbfy2aaErWItw2cNRW8uVTfkA5SsFmEURJNRqJcmTV_37PLkWtwhCQBI11GkqVUXcAEQfp7Gx/s1600/d43ee77025.jpg)
Makes 1 loaf 1 loaves, g Baker’s % Flour (rye -90g, AP wheat - 360g) 450 100% Potato Water 260 57.8% Mashed potato 114 25.3% Active Dry Yeast 4 .9% Salt 9 2% Total 837 186% Ground Black(or white) pepper - pinch Grated Nutmeg - 1/2 tea spoon preferment Rye sourdough starter (100% hydration) - 12g Rye flour - 45g Water - 45g Mix and ferment at 25°C for ~3 hrs, must rise 100% (double) mixing Mix all ingredients, knead 5-6 min. fermentation 1.5 hrs with one stretch & fold. shaping Divide and shape round or oval loaf. proofing 50-60 minutes baking Score: three, four or five cuts from center to edge(star). Bake in a steamed oven 5 min in at 240°C 15 min at 220°C 15 min at 200°C