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White potato sourdough Recipe

Name: White potato sourdough
Ingredients: 70g potatoes, washed; poppy seeds, to sprinkle; 460g strong white bread flour; 275g water; 50g water, second addition; 120g stiff starter; 15g fine sea salt

House and Garden

The addition of potato to your bread dough creates a moisture and texture that's hard to beat, as this recipe from The Dusty Knuckle proves

Ingredients

70g potatoes, washed

poppy seeds, to sprinkle

460g strong white bread flour

275g water

50g water, second addition

120g stiff starter

15g fine sea salt

Method

Grate the potato on the coarse setting of a box grater, skin and all, and rinse under very hot water to remove the starch. Once rinsed, use your hands to squeeze out as much excess water as you can from the grated potato.

Add to the dough when you do your first fold after you have mixed it. This gives your dough time to gather some strength to hold the potato and create nice big air bubbles.

Follow the steps on page 26–33 and, once you have shaped your loaf and before you put it into the banneton, roll the top gently on a wet dish towel and then into a tray of poppy seeds. (You only need to do the top as any on the bottom will burn and turn quite bitter.) The water helps them to stick, but be quick here as you don’t want to handle the dough much at this stage; one swift roll will be fine.

Be bold with your bake on this loaf. The crust is sweet and caramelised when it is close to burning – very delicious!

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