Some of the best recipe are made by chance. And by chance I bake this delicious Potato Carrot Bread. We had a dish called “Möhren untereinander” for Supper. This is made of mashed potatoes and carrots, a typical dish in the Rhineland. And when we had some leftovers, I decided to bake a bread with it. I love all kinds of potato bread and so a potato carrot bread sounded perfectly to me.
After kneading the dough was still sticky but after three rounds of fold & strech the dough get a smooth sureface and was easy to handle.
In the oven the bread developed a very nice ovenspring and developed a thick, crunchy crust wiht a soft crumb. The taste is complex due to the sourdough and the subtle note of allspice, nutmeg and caraway. It goes perfectly with a bowl of soup or alone with some butter and fleur de sel.
Potato Carrot Bread
Potato Carrot Mash
- 250g Potato
- 200g Carrot
- 50g Milk
- 3g Salt
- 1 Pinch nutmeg
- 20g Sourdough
- 175g flour Type 550
- 100g Water
- Potato Carrot Mash
- 600g flour Type 550
- 250g wheat, freshly milled
- 380g Water
- 50g Butter
- 5g fresh yeast
- 15g diastatic malt
- 1g allspice (freshly grounded)
- 1g caraway seeds (freshly grounded)
- 15g Salt
Mix water, flour and starter for the sourdough and ferment it overnight (12 to 16 hours).
Cook the potatoes and carrots and mash them together with the milk and spices.
The next morning: Mix all ingredients for the dough, and knead it 5 min on slow speed and 8 min on high speed.
Now place the dough in a good oiled container and ferment for 3 hours. Give the dough three folds during this time.
Folding: Flour your countertop and put the dough on it. Flat the dough carefully to a square. Now fold the right and the left side to the middle, then from button and top, too. You can find a nice tutorial here.
Shape the dough into two oval loaves and proof for 1 hour.
Slash the loaves directly before baking.
Bake for 45 min at 250°C with steam on a hot stone.
I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.