Spelt potato buns

25. November 2021

This potato buns contain spelt flour and have a crispy crust and at the same time an open crumb. They have a rustic optic and last fresh very long.

It is important that you cook the potatoes the right way so that the buns work perfectly for you. I have realized that the best way to incorporate potatoes in a dough is to cut them small and cook them with steam (not boiled in water).

These buns are very fluffy and light thanks to the Lievito Madre and the bit of yeast. The halve of the flour is whole spelt flour. Thanks to this whole flour and the potatoes the buns are very aromatic. They open in a very wild way, I love this optic and all the crispy parts of the crust!

The spelt potato buns have arrived to stay and everybody loves them here. I am excited to see how you like them!

 Time schedule

 Day before

07:00h Prepare flour custard

08:00h Place flour custard in the fridge

17:00h Feed Lievito Madre

20:00h Prepare main dough

22:00h Place dough in the fridge

 Baking day

08:00h Shape buns

09:00h Bake buns

Spelt potato buns

This potato buns contain spelt flour and have a crispy crust and at the same time an open crumb. They have a rustic optic and last fresh very long.
Working time1 hr 30 mins
Waiting time12 hrs
Total time13 hrs 30 mins
Ergibt: 16 buns à 80g (1280g aprox.)


Flour custard

  • 30 g whole spelt flour
  • 90 g water

Main dough

  • 200 g water
  • 160 g buttermilk
  • 320 g white spelt flour
  • 290 g whole spelt flour
  • 90 g Lievito Madre refreshed
  • 130 g potato cooked and mashed
  • 1 g fresh yeast
  • 20 g oil
  • 16 g salt


Flour custard

  • For the flour custard cook the flour and the water together in a pot on medium heat until it reaches the consistency of a pudding. Use a spoon to make sure the custard does not burn on the bottom.
  • Let covered to cool at least 4 hours. If you prepare it the day before, keep in the fridge.

Main dough & bulk fermentation

  • Mix all ingredients except the oil and salt.
  • Once the dough is well mixed add oil and salt.
  • Place in an oiled proofing box and make coil folds every 30 minutes (maximum 2 coil folds).
  • After 2 hours since you placed the dough in the proofing box and after the dough has started to grow, place in the fridge over night.

Final fermentation

  • Divide the dough in 80g pieces and shape round. Place with the end on a floured linen cloth.
  • The final fermentation takes 1 hour.


  • Take the buns, turn them around and place them on a baking paper.
  • Bake at 230°C 9 minutes on a baking steel with steam and 9 minutes without.

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