potato bread

Ingredients for 1 servings:

• 55 g wheat flour, 550
• 35 g water
• 1 g yeast
• 1 g salt
• 60 g wheat flour, 550
• 60 g wheat flour, 1050
• 60 g water
• 90 g dough (old dough)
• 250 g wheat flour, 550
• 200 g wheat flour, 1050
• 200 g wheat flour (wholemeal)
• 320 g water
• 10 g yeast
• 16 g salt
• 250 g potatoes, cooked
• Flour , for the work surface

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 20 minutes

for 2 loaves of bread

For the first dough, knead all ingredients well. Cover the bowl with plastic wrap and let rise at room temperature for 8-12 hours. For the levain, knead all ingredients, cover with plastic wrap and let rise at room temperature for about 9-15 hours. For the final dough, mix the flours and mash the potatoes well so that no large pieces remain. Add the remaining ingredients to the flour, including the levain, and knead well. Cover and let rise for 1 1/2 hours. Place the dough on a well-floured work surface and divide in half, shape each loaf into a loaf, then cover and let rise in a proving basket for 1-1 1/2 hours. Bake at 220°C (425°F) for 40 minutes, well steamed. If the bread browns too quickly, reduce the temperature to 200°C (400°F).