Adding roasted potatoes to the dough yields a bread with a tender crumb, yet the crust remains thick, chewy and crunchy. I do not favour adding commercial yeast to my sourdough breads but you can certainly speed up the process by adding a half a teaspoon of instant yeast. The addition of caraway seeds is optional but makes the bread very flavourful…
- 200 grams baked, mashed potato
- 500 grams sourdough starter
- 200 grams of water at room temperature
- 1 tbsp malt syrup
- 300 grams sifted spelt flour
- 150 grams bread flour
- 100 grams whole rye flour
- 1/2 tbsp salt
- 1/2 tbsp caraway seeds (optional)
Mix all the ingredients by hand or in an electric mixer with the dough hook attachment, knead until you have a smooth and silky dough. Let it rise at room temperature until almost doubled in volume, fold and let it rise again, divide and shape the loaves.
You can let the loaves proof at room temperature and bake in an oven preheated to 450F or retard in the fridge overnight and bake the following day.