Potato bread (slow fermentation)
RECIPES BAKERY

Potato bread (slow fermentation)

INGREDIENTS

For the potato bread

  1. 1000 g Sikalis Enishimeno
  2. 1000 g Aloni flour
  3. 706 g sourdough starter (1 day before)
  4. 55 g salt
  5. 20 g yeast
  6. 10 g raisin syrup
  7. 250 g mashed potato flakes
  8. 1400 g water (gradually)

For the sourdough

  1. 300 gr. Sikalis Enishimeno
  2. 100 g mashed potato flakes
  3. 300 g water
  4. 5 g nutmeg
  5. 1 g yeast

INSTRUCTIONS

For the sourdough

  1. Mix all ingredients together well. Put the lid on the container and leave it at room temperature for 12-20 hours.

For the potato bread

  1. Mix all ingredients together.
  2. Knead in a dough maker on 1st speed for 3 minutes and on 2nd speed for 5-6 minutes.
  3. Let the dough rest for 30 minutes at room temperature.
  4. Fold in 4.
  5. Let the dough rest for 30 minutes.
  6. Cut into 450 g pieces.
  7. Knead into loaves and put in baskets.
  8. Rest at 5-8°C for 12-18 hours.
  9. Score and bake for 35-40 minutes in a pizza oven at 210-220°C with steam.
THE FLOURS OF THE RECIPE

Rustic Flour

Potato bread (slow fermentation)

Loulis Mills-Aloni

INGREDIENTS

For the potato bread

  1. 1000 g Sikalis Enishimeno
  2. 1000 g Aloni flour
  3. 706 g sourdough starter (1 day before)
  4. 55 g salt
  5. 20 g yeast
  6. 10 g raisin syrup
  7. 250 g mashed potato flakes
  8. 1400 g water (gradually)

For the sourdough

  1. 300 gr. Sikalis Enishimeno
  2. 100 g mashed potato flakes
  3. 300 g water
  4. 5 g nutmeg
  5. 1 g yeast

INSTRUCTIONS

For the sourdough

  1. Mix all ingredients together well. Put the lid on the container and leave it at room temperature for 12-20 hours.

For the potato bread

  1. Mix all ingredients together.
  2. Knead in a dough maker on 1st speed for 3 minutes and on 2nd speed for 5-6 minutes.
  3. Let the dough rest for 30 minutes at room temperature.
  4. Fold in 4.
  5. Let the dough rest for 30 minutes.
  6. Cut into 450 g pieces.
  7. Knead into loaves and put in baskets.
  8. Rest at 5-8°C for 12-18 hours.
  9. Score and bake for 35-40 minutes in a pizza oven at 210-220°C with steam.