John Myers
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Fluffy Potato Bread
The perfect fluffy potato bread recipe with a picture and simple step-by-step instructions.
Fluffy potato bread
Rye sourdough
- 10 g *Starterkultur – Sauerteig vom Roggenmehl
- 100 g Rye flour organic
- 100 ml Lukewarm water
Bread dough
- 210 g Rye sourdough
- 100 g (piece) Potatoes (cooked / cooled the day before)
- 225 g Wheat flour
- 75 g Wheat flour 812 or (semi-white flour)
- 150 ml Lukewarm water
- 9 g Salt
- 4 g Fresh yeast
Rye sourdough
- * Starterkulter – Pour the sourdough made from rye flour into a glass, then add the rye flour and stir with the lukewarm water. Then put in a warm place and let it rest / mature for 4 hours.
Bread dough
- Now grate the cooled potatoes (from the day before) and then add to the pre-dough. Mix once and add the remaining ingredients. Now mix everything together / knead for about 15 minutes. When the bread dough is sticky, add a little more flour, then take it out.
- Place on a floured work surface, knead once with clean hands and shape. Then lightly oil a bowl and pour in the bread dough, cover in a warm place and let RISE again, this time for two (2) hours. After 45 and 90 minutes, stretch and fold the bread dough once.
- Then cover the shape and let go one last time. This time 40 minutes and in the meantime preheat the oven with a steam tool to 240 degrees top / bottom heat. Then flour the baked bread before baking and cut deeply into the sides.
- Place the bread on a stone and then pour in the whole thing under steam. After 8 minutes, let off the steam by opening the oven door briefly, then closing it immediately and switching the temperature down to 210 degrees top / bottom heating.
- The bread is then baked for another 35 minutes. Open the oven door briefly in the last 2 minutes, leave a crack (do not close) and finish baking. Then take it out and let it cool down or cool down. Cut off later.
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