Bread with potatoes old recipe

Description

Beautiful, fragrant bread, the recipe of which was published in the Spanish forum of bakers. Pan con patata del libro "Alte Rezepte...". Bread with potatoes from the book "Old recipes...". For a beginner to bake it will not be easy, but it's worth it. The bread is lush, tender, flavorful with very thin crust. Try store-bought bread, then you already have won't ever!

Ingredients

Sourdough

4.5 g
Rye flour

45 g
Water

36 g
Sourdough

85.5 g
Flour

364 g
Rye flour

45 g
Water

259 g
Salt

9 g
Yeast

9 g
Potatoes

114 g
Black pepper

0.9 g
Nutmeg

0.6 g

Cooking

Cooking time is approximate and excluding the preparation of the leaven. Prepare the leaven. Mix rye flour, water, and 4.5 g starter (from the fridge). Starter you can use wheat or rye, what have you. Leave to ferment for 16-24 hours at a temperature of +25ºC.

When the yeast is ready, start to knead the dough. Yeast can be pre-dissolved in warm water. Used fresh compressed yeast.

Boil potatoes in their skins for a couple, peel, mash into a puree. I added pepper and ground nutmeg.

The salt is dissolved in water and knead the dough by mixing all the ingredients. The dough will be very sticky. Leave it to ferment for 15 min at +27 º C. Then, using flour, bread formed into an oval or round shape. Put on the delay as long as harvesting does not increase three times in volume (about 90 minutes at a temperature of +32ºС).

I tried baking this bread in the form, because if you use ordinary flour, the dough turns out softer, not obtained molded hearth bread.

Grows so.

It turns out very soft, cooling had on the side, otherwise it would have jammed.

The incision looks like. The crumb is tender, the crust is very thin. Holes ran up.

Here is the slice.

But still more I like the bread hearth. Form a loaf, Rosstat, to make cuts. Bake 50 minutes on the stone with steam, reducing the temperature from +250ºС and ending +200ºС.

And here's a slice!

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