Fluffy Potato Bread

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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

  1. * 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
fluffy potato bread

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Written by John Myers

Professional Chef with 25 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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