Potato – Chili – Bread

Ingredients for 1 servings:

• 100 g wheat flour, 550
• 50 g wheat flour, 1050
• 30 g rye flour
• 180 g water
• 2 g yeast
• 300 g wheat flour, 550
• 200 g wheat flour, 1050
• 100 g wheat flour (wholemeal flour)
• 250 g water
• 10 g yeast
• 14 g salt
• 250 g potatoes, boiled
• 1 m.-sized chili pepper(s)
• 60 g pepper, mild, sour pickled

Instructions

Working time approx. 30 minutes; Rest time approx. 15 hours; Total time approx. 15 hours 30 minutes

for 3 small loaves of bread

For the poolish (long-fermented starter dough), place all ingredients in a bowl and mix well, cover with cling film, and let stand at room temperature overnight (about 12 hours). For the final dough, combine the flours. Halve the chili pepper, remove the seeds, and finely chop the chili. Drain the peppers and also finely chop them. Mash the potatoes. Add all ingredients, including the poolish, to the flour and knead everything together well. Cover and let the dough rise for 1.5 hours. Place the dough on a well-floured work surface and divide into 3 pieces. Shape each piece into a loaf and place on a baking sheet. Cover and let rise for another 1.5 hours. Preheat the oven to 220°C (425°F), place the loaves in the oven, well-ventilated, and bake for about 35 minutes. Reduce the temperature to 200°C (400°F) if the bread is browning too quickly. Tip: If you want it a little spicier, you can of course add more chili to the bread.