Potatoe bread
What about a snack on an Advent noon?
Our homemade potato bread with its crispy crust tastes best fresh from the oven.
The recipe
500 g potatoes
150 g wheat flour, type 1050
350 g wheat flour, type 550
18 g salt
25 g fresh yeast
150 g water
The preparation
Boil the potatoes the day before and mash them by using a press. Let them cool.
Put the flour into a bowl together with the salt and mix. Add the potatoes.
Put the yeast into the water and mix until it has dissolved.
Now add the water-yeast mixture to the flour and process to a dough by hand or by using a food processor for about 10-15 minutes.
Let the dough rise in a warm place for about 1-2 hours. The volume should double.
Put the dough onto the working surface, carefully shape into a ball and afterwards transfer to a banneton that has been coated with flour with the seam side downwards.
Let the dough rise again for 1-2 hours.
Approximately half an hour bevor the bread should be baked, put the pot including the lid in the oven and preheat at medium heat (250 °C, upper/lower heat).
Take the hot pot out of the oven, carefully put the bread inside, place the lid again.
Bake the bread for 45 minutes (45 minutes, 250 °C, upper/lower heat), remove the lid and bake the bread again for 10-15 minutes.
Take the pot out of the oven, remove the bread and let it cool down on a cooling rack.
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