Potato Bread
Ingredients (2 small loaves):
approx. 300g boiled potatoes
175g potato cooking water
440g flour type 700
6g fresh yeast
50g sourdough (if you want to make it without sourdough, simply omit and use a total of 9g fresh yeast instead!)
10g salt
1 spoon of bread seasoning (optional)
Preparation
Peel the potatoes and boil them in well-salted water until soft. Strain, let them steam off and press through a potato ricer. Save the potato cooking water. When the potatoes and the cooking water have cooled down to a maximum of lukewarm, knead them with the remaining ingredients to form a dough. Let it rest in a bowl for 20 minutes. Then fold it into two balls. Subsequently, place each on a cut piece of parchment paper (to more easily transfer the bread into the pot or oven after it has risen) and allow to rise for about 30-45 minutes. Preheat the oven to 250°C (482°F). Dust the dough balls with some flour and score as desired (but at least once).
Now there are two baking methods. Both work very well. Either bake the breads directly with the parchment paper on my Tyrolit pizza stone. To do this, preheat the oven with the pizza stone inside to 250°C (482°F) for 30 minutes, place the bread directly on it and reduce the temperature to 220°C (428°F). Bake for about 20 minutes.
The second option is baking in a pot. Note, you will need a pot with a lid that can withstand the oven’s temperature for this method. For this variation, preheat the oven along with the pot and lid at 250°C (482°F) for 30 minutes. Carefully take the pot out of the oven, place the risen bread into the pot either directly or with the baking paper. Seal with the lid and return it to the oven. Reduce to 230°C (446°F) and bake the bread for about 20 minutes with the lid on, then finish baking for another 5 minutes without the lid.
To add a bit more complexity – you can also place the shaped bread into a proofing basket. Once it has risen nicely, turn it out into the pot and bake as described above. This will give you a particularly lovely bread pattern.
After baking, turn it out onto a wire rack and let it cool. Then slice it with a sharp bread knife. The first cut with the knife through the crispy crust shows how good the bread has turned out.
Enjoy the baking process.
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