Sourdough Potato Bread
Description
The recipe won’t take much time. Historically, potatoes were used to replace part of the flour for economic reasons, but today adding this vegetable to bread is driven by the search for new flavor experiences. This recipe is exactly such a case. Sourdough bread with potatoes turns out extraordinarily appetizing and beautiful. Follow the step-by-step recipe and cook with pleasure. It can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Peel the potatoes and boil them without adding salt.
- 3
Step 3
Pour water and milk into a container for kneading the dough, add rosemary, starter, and a little yeast. The presence of a small amount of yeast is needed to quickly “raise” the dough. The starter forms the bread’s structure and gives it the proper flavor. You can do without yeast altogether, but then the proofing time of the dough will increase.
- 4
Step 4
Mash the boiled potatoes and let them cool slightly.
- 5
Step 5
Add the mashed potatoes to the mixing container.
- 6
Step 6
Pour in the olive oil, add salt, and stir.
- 7
Step 7
Add the flour and knead the dough; you can knead it by hand or with a mixer.
- 8
Step 8
Cover the dough with plastic wrap and leave it to ferment for 75 minutes.
- 9
Step 9
After 30 minutes, perform a stretch-and-fold.
- 10
Step 10
Dust the work surface of the table with flour. Place the dough on it, separate a piece weighing 30–40 grams. Roll the dough into a ball.
- 11
Step 11
Make a flatbread from the dough, fold the edge of the dough toward the center, and use the edge of your palm to make an indentation.
- 12
Step 12
Turn the dough over and fold the second edge toward the center; again, press with the edge of your palm to seal the edge.
- 13
Step 13
Fold the dough in half, and use the edge of your palm to firmly seal the dough’s edge.
- 14
Step 14
Pinch the "seam" well.
- 15
Step 15
Roll the bread dough piece once more.
- 16
Step 16
Roll out a small piece of dough into a “sausage” shape.
- 17
Step 17
Using the edge of your hand, make "links" and coat them well in flour. This will be a decoration for the bread.
- 18
Step 18
Place the bread dough piece seam-side down, and use a rolling pin to press the dough all the way to the bottom.
- 19
Step 19
Place the prepared decoration into the groove.
- 20
Step 20
Place the bread dough seam side up in a proofing basket, or in any container on a cloth generously dusted with flour. Let it proof for 45 minutes.
- 21
Step 21
After the proofing time is over, carefully transfer the bread onto a baking sheet. Bake at 240 degrees for 10 minutes, then for 25 minutes at 225 degrees.
- 22
Step 22
Place the finished bread on a wire rack until completely cooled.
- 23
Step 23
Now the bread is ready for tasting. It turned out fragrant, with a bright, well-browned crispy crust.
- 24
Step 24
Thanks to the fact that the bread was kneaded with sourdough starter, it turned out with appetizing holes inside and very tasty. Try making it!