Hungarian potato bread with caraway
![Image](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKCxODQ9ktBNw_-f_NzpaTIR6ugWNrAXSG0ZurCA1rAmcgjrUkwxpIx8-3Jj4lEqcWk22A60YHepAqXcHjXx72iS9bFLl4qopFPrpm622HpOmSuY_XhpzRBVjchVgeGXb-6z3lFHkvZ09F/s1600/potato-bread.jpg)
Makes 2 loaves 2 loaves, g Baker’s % AP Unbleached Flour 900 100% Water 542 62.3% Potato (cooked and mashed) ~50% hydration 230 24.2% Salt 19 2% Caraway seeds - 1 tbsp Total 1791 188.5% preferment sourdough starter - 30g flour - 100g water - 100g mix and let rise until double in size and passes float test mixing Mix all ingredients and knead for 6-8 min fermentation 2-4 hrs or until doubles shaping Divide and shape round or oval loaves proofing 50-60 minutes, optional 12 hrs in cold baking Bake in a steamed oven at 220°C for 36-40 minutes