Potato spelt bread

Ingredients for 1 servings:

• 460 g wholemeal spelt flour
• 400 g floury potatoes, approx. 3 pieces
• 110 g sourdough, Italian (Lievito Madre)
• 10 g olive oil
• 12 g salt
• 10 g yeast, fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 45 minutes; Total time approx. 16 hours 15 minutes

Wholemeal bread

For the pre-dough, mix 5 g of yeast with 120 ml of warm water (approx. 40 degrees Celsius). Then mix with 120 g of wholemeal spelt flour to make a pre-dough and let it rest in a bowl for approx. 12 hours. Boil and peel the potatoes and press them through a potato ricer. For the main dough, mix another 5 g of yeast with 120 ml of warm water. Knead the yeast water with 300 g of wholemeal spelt flour (add the rest later depending on the firmness of the dough), pre-dough, mashed potatoes, Lievito Madre, olive oil, 5 g of yeast and 12 g of salt until the dough comes away from the bowl. Now cover the dough and let it rest at room temperature for approx. 90 minutes. After 60 minutes, stretch and fold the dough. Divide the dough into two equal parts and shape both into rounds on a floured work surface. Turn them over and place them next to each other in a proving basket. Let them rise for 1 hour at approx. 25 degrees Celsius. Preheat the oven to approximately 230°C. Turn the dough pieces that are stuck together onto a baking sheet. Bake for 10 minutes using a fan-assisted oven with steam. Release the steam. Bake for another 30 minutes at 200°C (400°F) top and bottom heat until nicely browned.