In the dialect of the region where I live – the Oberbergische Land – potatoes are called “Ärdäppel” which means earth apple. In a shorter variant it is drawn together to “Ärpel”. And putting some potatoes in a bread dough (which makes it to a Ärpelbrot – Potato bread) was a good idea to all times. In former times this helps to save precious flour (especially in regions where grains do not grow so well like here in the Oberbergische Land), and nowadays we like the effect which potatoes have on the bread, keeping it moist and making the crumb soft and tender.
It is a great bread for all meals, and with the curved slashes it is a beautiful eye catcher as well.
yields 2 Breads of 730g
- 300g Flour Type 550
- 200g Water
- 20g sourdough
- 450g starchy potatoes
- 300g rye flour Type 1150
- 300g flour Type 550
- 100g Water
- 30g Butter
- 20g inactive Malt extract
- 24g Salt
Mix water, flour and starter for the sourdough and ferment it overnight (12 to 16 hours).
Cook the potatoes, peel them and mash them. Let the mashed potatoes cool down to room temperature
Now mix all ingredients for the dough, and knead it 5 min on slow speed and 5 min on high speed.
Let the dough rise to 2.5 hours
Shape the dough into two oval loaves and proof for overnight in the fridge.
Slash the loaves directly before baking with curved slashes.
Bake for 10 min at 250°C with steam on a hot stone, then turn reduce the temperature to 200°C and bake another 30 min. For a extra crisp crust turn on convection mode during the last 1ß min.
I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.