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Autumn bread from the Moselle

updated

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Ingredients for 1 servings:

  • 40 g yeast
  • 10 g salt
  • 1 portion of boiled, grated potatoes (approx. one normal dinner plate full)
  • 1 ½ liters buttermilk
  • 1,750 g flour

Instructions

Working time approx. 10 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 10 minutes

Traditional winemaker recipe

Mix the yeast with a little warm buttermilk. Then add the salt, the remaining buttermilk, and the grated potatoes and mix. Let the dough rise for about 6 hours, but do not keep it warm. Then add the flour and knead the dough thoroughly. Form the dough into two loaves and place them on a prepared baking sheet. Place the baking sheet with the loaves in a cold (!) oven. Bake for about 1 to 1 1/4 hours at 180°C.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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