Potato Sourdough Bread

This Potato Sourdough bread was proofed and then baked on the same day in the Romertopf Clay Baker.  The potato was boiled and the cooking water is used as the liquid required in the recipe.  The crumb remains soft for days.

Using Chickpeas Bread spread

Further reading:   Health benefits of sourdough & How to make sourdough starter

Ingredients

  90g      Refreshed Sourdough starter (31%)
100g      Mashed potato
              (cook the potato for about 15min-20min until fork tender, then mash while still warm)
100g      Chilled potato water (the water from boiling the potatoes)
275g      Bread flour
  15g      Rye flour

 3.5g      Salt

Instructions

1.    To the stand-mixer (Kitchenaid) bowl, add chilled potato water and mashed potato.  Mix well.

2.    Add all remaining ingredients, except salt.
3.    Using the paddle attachment, briefly knead the dough until a shaggy mass forms. (30sec-1min)

4.    Autolyse for 1hour.
5.    Add salt.
6.    On speed 2, using the dough hook, knead the dough for 4min.  Chill the dough in fridge for 15min.  The local weather is about 29°C-30°C, so chilling lowers the temperature of dough for further kneading later.

7.    On speed 2, knead 4min, then speed 4, 30seconds.   Chill in fridge for 10min.
8.    On speed 2, knead 4min, then speed 4, 30seconds.  Dough would have become silky and reached windowpane.

9.    Transfer to a glass container.

10.  Bulk proof at room temperature (RT about 29°C-30°C) until double in size, about 2hr-2.5hr.

11.  Pre-shape the dough into a boule.

12.  Cover and rest the dough for 15min.

13.  Final shape the dough into any shape of your choice, using tension pull.

14.  Dust a proofing basket with rice flour.  

15.  Place the shaped dough into the proofing basket with its seams facing upwards.

16.  Final Proof the dough at RT (about 29°C-30°C) for 35min.

17.  Retard the dough in the fridge for 2hr-4hr.

18.  While the dough is final proofing, preheat the oven with baking vessel to 240°C for 45min-1hr.  (My oven can only reach maximum 220°C with Romertop Clay baker). 

19.  Tip the proofed dough onto parchment paper.

20.  Score the dough.

21.  Take the Romertopf baker out from the oven.

22.  Remove the lid and carefully lower the baking paper together with the dough, into the Romertopf.

23.  Put the lid back and put the clay baker into the oven. 

24.  Bake for 15min at 210°C (the highest my oven can reach with the Romertopf).

25.  Take the bread out from the dutch oven and put on a smaller tray.  Continue baking another 20min with the convection setting (fan setting). 

26.  Transfer the bread onto a cooling rack.  Cool for at least 2hrs before slicing.

27.  Voila!  Potato Sourdough Bread is ready to be enjoyed!