{"id":3833,"date":"2012-04-21T18:54:39","date_gmt":"2012-04-21T16:54:39","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=3833"},"modified":"2017-04-21T10:03:07","modified_gmt":"2017-04-21T08:03:07","slug":"schwbisches-kartoffelbrot","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2012\/04\/schwbisches-kartoffelbrot\/","title":{"rendered":"Swabian Potato Bread"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"padding-left: 0px; padding-right: 0px; float: left; padding-top: 0px; border-width: 0px;\" title=\"Schw\u00e4bisches Kartoffelbrot\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2012\/04\/Schwbisches-Kartoffelbrot.jpg\" alt=\"Schw\u00e4bisches Kartoffelbrot\" width=\"205\" height=\"304\" align=\"left\" border=\"0\" \/>Lutz baked a <a href=\"http:\/\/www.ploetzblog.de\/2011\/10\/23\/schwaebisches-kartoffelbrot\/\">swabian Pota<span style=\"color: #acb613;\">to Bread<\/span><\/a> last year, a little bit later there was a modified version on\u00a0 <a href=\"http:\/\/salzkorn.blogspot.de\/2012\/04\/favorit-schwabisches-kartoffelbrot.html\">Grain de Sel<\/a>, which <a href=\"http:\/\/peho.typepad.com\/chili_und_ciabatta\/2012\/04\/nachgebacken-schw%C3%A4bisches-kartoffelbrot.html?utm_source=feedburner&amp;utm_medium=feed&amp;utm_campaign=Feed%3A+ChiliUndCiabatta+%28Chili+und+Ciabatta%29\">Petra<\/a> baked, too. I realized the recipe then and decided to bake my own version of this bread.<\/p>\n<p>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.\u00a0 Instead of oil or lard I preferred Butter.<\/p>\n<p>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.<\/p>\n<p>This is a new favourite!<\/p>\n<p><!--more--><\/p>\n<h1><u>Swabian Potato Bread <\/u><\/h1>\n<p>Sourdough<img loading=\"lazy\" decoding=\"async\" style=\"padding-left: 0px; padding-right: 0px; float: right; padding-top: 0px; border-width: 0px;\" title=\"Schw\u00e4bisches Kartoffelbrot (2)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2012\/04\/Schwbisches-Kartoffelbrot-21.jpg\" alt=\"Schw\u00e4bisches Kartoffelbrot (2)\" width=\"304\" height=\"205\" align=\"right\" border=\"0\" \/><\/p>\n<ul>\n<li>150g flour Type 550<\/li>\n<li>105g Water<\/li>\n<li>15g Sourdough<\/li>\n<\/ul>\n<p>Old Bread Preferment<\/p>\n<ul>\n<li>150g flour Type 550<\/li>\n<li>100g dry whole grain bread(ground into crumbs)<\/li>\n<li>300g Water<\/li>\n<li>1g fresh yeast<\/li>\n<\/ul>\n<p>Dough<\/p>\n<ul>\n<li>200g potato, cooked and mashed<\/li>\n<li>100g whole rye flour<\/li>\n<li>300g flour Type 550<\/li>\n<li>50g Water (+30g Water if needed)<\/li>\n<li>4g fresh yeast<\/li>\n<li>20g Salt<\/li>\n<li>50g Butter<\/li>\n<\/ul>\n<p>In the evening mix water, flour and starter for the sourdough and ferment for about 10 \u201312 hours at 25\u00b0C.<\/p>\n<p>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\u00b0C.<\/p>\n<p>Mix all ingredients for the dough\u00a0 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.<\/p>\n<p>Ferment for 1,5 hours. Fold the dough two times during this time.<\/p>\n<p>Half the dough and form each half to a round loaf. Place each loaf in a proofing basket, with seam side up.<\/p>\n<p>Proof for 60 min.<\/p>\n<p>In the meantime heat the baking stone at 250\u00b0C.<\/p>\n<p>Prior to baking, slash the loafs and bake the breads for 10 min with steam at 250\u00b0C then reduce temperature to 190\u00b0C and bake for another 60min.<\/p>\n<p>I sent this entry to <a href=\"http:\/\/www.wildyeastblog.com\/category\/yeastspotting\/\">Yeastspotting<\/a>, Susans weekly showcase of yeast baked good.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lutz baked a swabian Potato Bread last year, a little bit later there was a modified version on\u00a0 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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20112,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[44,201,346,339],"class_list":["post-3833","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-altes-brot","tag-kartoffeln","tag-semmelbrosel","tag-sauerteig"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3833","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=3833"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3833\/revisions"}],"predecessor-version":[{"id":20111,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3833\/revisions\/20111"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20112"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=3833"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=3833"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=3833"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}