Eichkatzerl's autumnal potato and walnut bread

Ingredients for 1 servings:

• 250 g sourdough (mature rye sourdough)
• 250 g flour (whole wheat flour)
• 250 g wheat flour, type 1050
• 10 g yeast, fresh
• 500 ml water, lukewarm
• 330 g flour (wholemeal rye flour)
• 20 g salt
• 1 tbsp honey
• 1 m.-sized potato(s), floury
• 100 g walnuts, coarsely chopped

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 45 minutes

with sourdough and yeast pre-dough

Mix the whole wheat flour, the wheat flour, the yeast, and all the water to make a starter dough (fairly runny and soft). Let it stand at room temperature for about 2 hours. Cook the potatoes, peel them while still hot, and mash them with a potato masher (or a ricer). Let it cool slightly. Make a dough from the sourdough, the starter dough, the rye flour, the salt, the honey, and the mashed potatoes. Knead in the walnuts at the end. The dough will be firm but very sticky. Do not add any more flour! Let it rest for 30 minutes. Knead the dough again, shape it into a round, and place it in a floured proving basket. Let it rise for about 1 hour. Preheat the oven to 250°C (top/bottom heat). Place the bread in the hot oven (preferably on a baking stone, but a hot baking sheet will also work). Initial baking time: 15 minutes at 250°C or until the desired browning is achieved. Final baking time: 45 minutes at 200-180°C, decreasing. During the first 15 minutes, apply plenty of steam (about 3 times vigorously). I do this with a watering can (nozzle set to mist). Simply open the oven a crack briefly, spray vigorously (a few times) against the oven walls (not onto the bread) and close the oven door again. Repeat 2-3 times. At the end of the initial baking time, briefly open the oven door wide to let out the steam. Bake as described.