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Potato Sourdough

This recipe creates a lovely moist and flavoursome sourdough bread made from potatoes.

To create this bread you first create a sourdough using a starter. If you don’t have a starter you can create one using this page. Essentially the sourdough stage is a method to increase your starter from its original amount to the amount needed to successfully leaven your bread dough. Additionally there needs to be enough sourdough created to allow you to remove the amount added as starter – effectively cycling your starter as well as making bread.

The final stage in making your sourdough bread is the bread dough itself. The bread dough is the final dough which will be proved, baked and eaten with relish and gusto.

Unit size 1000g (35.274oz)
Number of loaves 2
Total flour 1029g (36.297oz)

Temperature

Our recipes assume a consistent dough temperature of 20°C (68°F), for the home baker this is a challenge but remember that you can use warm water to increase the dough temperature if the weather is colder or add ice to the water to cool it.

Sourdough – Ingredients

Ingredients Measurements
Bakers flour 185g (6.533oz)
Starter 28g (0.980oz)
Water 111g (3.920oz)
Diastatic malt 1g (Pinch)
*296g (10.453oz)

*Starters weight not included in total

Fermentation Time 15 hours
Required Dough Temperature 22°C (72°F)

 

For detailed instructions go to this link:
How to make a sourdough.

The sourdough created in this stage will be 28g(0.980oz) more than is required in the bread dough. This amount will be removed from the sourdough stage before adding it to the bread dough and will be your starter for the next time you bake.

Cooked Potato – Ingredients

Ingredients Measurements
Cooked Mash Potato 329g (11.615oz)

At the same time as making the sourdough you can make the mashed potatoes. Divide the required amount (329g) by 0.91 to get a rough idea of how many uncooked potatoes are required. Peel the potatoes and cut into quarters, cover with water and simmer for approx 20 mins or until nice and soft. Drain and store in refrigerator over night until required the next day.

Bread Dough – Ingredients

Ingredients Measurements
Sourdough 297g (10.486oz)
Cooked potato 329g (11.615oz)
Rye flour 93g (3.267oz)
Bakers 751g (26.497oz)
Water 506g (17.858oz)
Diastatic malt 3g (0.113oz)
Salt 21g (0.726oz)
2000g (70.562oz)

 

Dough to Oven Time 4 hours 30 mins
Bulk Fermentation Time 2 Hours
Intermediate Proof Time 30 Mins
Final Proof Time 2 Hours
Baking Time Preheat oven and bake at 220°C (428°F) for 30 mins.

 

For detailed instructions go to this link:

Note that before adding the potatoes to the bread dough, mix the water required in the bread dough with the potatoes. This makes it much easier to knead the bread dough.
How to make a bread dough.

If you have our app then the alarms are worked out for you, here is an example of the schedule.

Time Action
Friday 6pm Make sourdough
Friday 6.15pm Make cooked potatoes
Saturday 9am Mix bread dough
Saturday 10.40am Turn over dough
Saturday 11.40am Scale and round
Saturday 12.10pm Mold to basket
Saturday 1.25pm Preheat oven, make sure steam engine is in place
Saturday 2.08pm Boil water for steam
Saturday 2.10pm Bake first loaf
Saturday 2.55pm Bake second loaf

Check out our Bread Boss app on iTunes and the Google Play Store for more recipes and the ability to create your own alarms and recipes:
download-on-the-app-store

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