April 21st, 2012

Swabian Potato Bread

Schwäbisches KartoffelbrotLutz baked a swabian Potato Bread last year, a little bit later there was a modified version on  Grain de Sel, which Petra baked, too. I realized the recipe then and decided to bake my own version of this bread.

I increase the sourdough and preferment amount as well as the amount of potatoes but decrease the yeast amount. After I had such a good experience with old bread (aka bread crumbs) in preferment I decided to add the bread crumbs to the preferment.  Instead of oil or lard I preferred Butter.

The bread is very delicious with a soft cumb and a thick, crispy crust. It is very aromatic because of the two preferments, and the higher amount of bread crumbs adds a nice nut-like flavour to the dough.

This is a new favourite!

Swabian Potato Bread

SourdoughSchwäbisches Kartoffelbrot (2)

  • 150g flour Type 550
  • 105g Water
  • 15g Sourdough

Old Bread Preferment

  • 150g flour Type 550
  • 100g dry whole grain bread(ground into crumbs)
  • 300g Water
  • 1g fresh yeast

Dough

  • 200g potato, cooked and mashed
  • 100g whole rye flour
  • 300g flour Type 550
  • 50g Water (+30g Water if needed)
  • 4g fresh yeast
  • 20g Salt
  • 50g Butter

In the evening mix water, flour and starter for the sourdough and ferment for about 10 –12 hours at 25°C.

For the preferment with old bread ground the bread to fine crumbs, mix crumbs with flour, yeast and water. Ferment for about 10 hours at 25°C.

Mix all ingredients for the dough  and knead it for about 5 min at low speed, then 8 min on high speed until medium gluten development. Add as much of the additonal 30g Water as you need to come to a soft and a little bit sticky consistence.

Ferment for 1,5 hours. Fold the dough two times during this time.

Half the dough and form each half to a round loaf. Place each loaf in a proofing basket, with seam side up.

Proof for 60 min.

In the meantime heat the baking stone at 250°C.

Prior to baking, slash the loafs and bake the breads for 10 min with steam at 250°C then reduce temperature to 190°C and bake for another 60min.

I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.

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8 thoughts on Swabian Potato Bread

  1. Nadja April 22nd, 2012

    Hallo Stefanie :-) also das Schwäbische von Micha war sensationell, jetzt werde ich dann mal Deine Variante testen ;) Herzlichst Nadja

    Reply
    1. Stefanie April 22nd, 2012

      @Schelli: Ich würde den Vorteig von der Haltbarkeit ähnlich wie einen Poolish bewerten, ihn also nach etwa 12 Stunden (durch die Brösel scheint er etwas schneller zu reifen), wenn er auf dem Höhepunkt ist. Wartet man länger, würde er wieder zusammensacken. Möchtest du ihn länger aufbewahren, würde ich ihn nach dem Zusammenrühren eine Stunde lang bei Raumtemperatur anspringen lassen und dann für bis zu 24 Stunden in den Kühlschrank stellen.

      Reply
  2. Micha April 23rd, 2012

    Das freut mich, dass ebenfalls in die gleiche Begeisterung verfällst. Und SEHR hübsches Krumenbild und gelungene Kruste! Das kommt auf die Liste!

    Reply
  3. Bernd April 27th, 2012

    Hallo Stefanie,
    Das sieht richtig gut aus. Ich habe es auch auf der Nachbackliste – ist aber ein bischen vom Radar verschwunden. Auf jeden Fall sieht dein Brot so gut aus! Sowohl Kruste als auch Krume, dass ich es glatt kaufen würde.
    Bitte weiter so…

    Reply
  4. Devery May 6th, 2012

    Hello Stefanie,
    What percentage hydration sourdough starter do you use? For example here, the 15 g for the sourdough- is that 100% ? Would love to try this one … Thanks !

    Reply
    1. Stefanie May 6th, 2012

      @Devery: My starter is normally between 75% Hydration, but the recipe would work with 100% Hydration, too.

      Reply
  5. Pingback: Schwäbisches Kartoffelbrot mit Schweizer Akzent « lamiacucina

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