Potato bread - Kartoffelbrot

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Makes 1 loaf


1 loaves, gBaker’s %
Flour (rye -90g, AP wheat - 360g)450100%
Potato Water26057.8%
Mashed potato11425.3%
Active Dry Yeast4.9%
Salt92%
Total837186%
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

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