Potato Sourdough Bread (100% Whole Spelt & Emmer)

This bread contains 100% whole spelt and emmer flours and gets very moist thanks to cooked potatoes. With this bread you will get to love breads made of whole flours, as this bread is not dry at all and has an open and moist crumb.

Breads made of 100% whole flours do not have to be dry

In the last years I have tried a lot of recipes using 100% whole flours. I found that these breads have a moister crumb when adding some veggies in the dough. This is the case of this potato sourdough bread or also of the power carrot. Try them and you will convince yourself!

 Time schedule

 1st day

20:00h Cook potatoes

21:00h Place potatoes in the fridge

 2nd day

09:00h Feed sourdough starter

12:00h Prepare fermentolyse

12:30h Add salt & place dough in the proofing box

13:00h Coil Fold 1

13:30h Coil Fold 2

16:00h Shape and place in proofing basket

16:15h Cover proofing basket and place in the fridge

 Baking day

07:00h Heat oven

07:30h Bake bread

Potato Sourdough Bread (100% Whole Spelt & Emmer)

This bread contains 100% whole spelt and emmer flours and gets very moist thanks to cooked potatoes. With this bread you will get to love breads made of whole flours, as this bread is not dry at all and has an open and moist crumb.
Working time1 hr 30 mins
Waiting time16 hrs
Total time17 hrs 30 mins
Ergibt: 1 bread à 650g

Ingredients

Sourdough starter

  • 20 g whole spelt flour
  • 16 g water
  • 20 g spelt sourdough starter

Main dough

  • 190 g water
  • 190 g whole spelt flour
  • 95 g whole emmer flour
  • 95 g potatoes peeled, steamed and pureed with a fork
  • 9 g honey
  • 8 g salt

Instructions

Sourdough starter

  • Dissolve the sourdough starter in the water and then add the flour. Mix everything until all the flour is wet and everything is mixed through.
  • Let proof 3 hours at 28 degrees. The sourdough should be active and it is better to use it young.

Main dough & bulk fermentation

  • Mix all ingredients except salt and let rest 20-30 minutes (fermentolyse). If your room temperature is higher than 25°C, leave the sourdough out and add it with the salt.
  • Add the salt. If using a kneading machine knead for a maximum of 1-2 minutes.
  • Place dough in an oiled proofing box and wait 30 minutes. Make a coil fold.
  • Then let further proof. The bulk fermentation (from the point you add the sourdough) takes 4 hours at 23°C. The dough should have doubled in volume, should fill full of air and it should not have started to deflate.
  • The dough temperature should stay all the time unter 24°C. If you see that the dough temperature after kneading or during the bulk fermentation is above 24°C place the dough 30 minutes in the fridge to reduce it.
  • Place the dough on a floured surface and shape directly. Place shaped dough in a floured banetton.

Final fermentation

  • I get the best results when I let the bread proof for 20 minutes at 23 degrees room temperature and then 14 hours (during the night) in the fridge. My fridge has a temperature between 5 and 8 degrees where I place my banettons. If my kitchen is warmer I reduce the 20 minutes proofing time at room temperature, if it is colder I let it ferment longer.

Bake

  • Preheat the oven with a cast iron pot at 250°C. This might take 30 minutes.
  • Turn the bread onto a baking paper, score and carefully place in the hot cast iron pot. Cover with the hot lid and place in the oven. Reduce the temperature to 230°C.
  • Uncover the lid a little bit after 12 minutes so that the steam releases.
  • Bake for another 12 minutes or until you are satisfied with the crust color.

Further recipes

Knowledge area

FAQ

Frequently asked questions regarding bread baking, baking with ancient grains and without eggs.

Sourdough: creation & feed procedure

Information regarding the creation and feeding procedure of 3 different sourdoughs.

Sourdough calculator

Calculate fast and easy what you need to mix, to reach the required amount of sourdough in a recipe.

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