All-rounder Bread

Potato – sourdough

Previous day

1. All ingredients * Starterkulter – weigh sourdough made from rye flour, grind and place one after the other in a bowl / glass with lid / screw cap. Then mix everything well and let rest / mature at room temperature for 16 hours.

Poolish

1. Put fresh yeast in a bowl with water and stir there. Then add the ground flour and mix well. Let rise for 2 hours and then put in the refrigerator.

Main and baking day

1. Put all the ingredients one after the other in a mixing bowl / food processor. Let these knead for about 8 minutes. Add the salt in the last 2 minutes and knead until the end. Then pour in the water, but not all at once, as the potatoes and apples still give off liquid afterwards.
2. That was my mistake, that I did not think about it and I had the problem that it was very fluid. Eventually I had to add more spelled flour. Put the bread dough in an oiled bowl, cover and let RISE for 1 1/2 hours in a warm place. Put the box in the oven and bake for 10 minutes at 250 ° under steam.After 10 minutes, take the swather out of the oven, briefly let out the damp air and switch the oven down to 200 °. Bake for 40 minutes
3. After 30 minutes, 60 minutes & 90 minutes, stretch & fold the bread dough in the bowl with a dough card. Then grease and flour a loaf pan. Take the bread dough out of the bowl, place it on a floured work surface and let the dough work for a long time so that it gets tension.
4. Then cover again and let RISE for 45 minutes in a warm place. In the meantime, preheat the oven to 250 ° degrees top / bottom heat. After GOING, put the whole thing in the preheated oven on the lowest rail.
5. After 10 minutes, briefly open the oven door once so that the steam can escape, close, shift down to 200 ° degrees upper / lower heat and bake for another 40 minutes to the end. Then take it out and let it cool down a bit. Later let cool completely out and on a wire rack / wire rack.