![\"Kartoffel-M\u00f6hren-Brot\"](\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2012\/12\/Kartoffel-Mhren-Brot.jpg\" "\\"Kartoffel-M\u00f6hren-Brot\\"")
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Some of the best recipe are made by chance. And by chance I bake this delicious Potato Carrot Bread. We had a dish called \u201cM\u00f6hren untereinander\u201d 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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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Potato Carrot Mash<\/strong><\/p>\n Sourdough<\/strong><\/p>\n Dough<\/strong><\/p>\n Mix water, flour and starter for the sourdough and ferment it overnight (12 to 16 hours).<\/p>\n Cook the potatoes and carrots and mash them together with the milk and spices.<\/p>\n The next morning: Mix all ingredients for the dough, and knead it 5 min on slow speed and 8 min on high speed.<\/p>\n Now place the dough in a good oiled container and ferment for 3 hours. Give the dough three folds during this time.<\/p>\n Folding: Flour your countertop and\u00a0 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. <\/a><\/p>\n Shape the dough into two oval loaves and proof for 1 hour.<\/p>\n Slash the loaves directly before baking.<\/p>\n Bake for 45 min at 250\u00b0C with steam on a hot stone.<\/p>\n\n
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