POTATO STARCH SOURDOUGH BREAD (72% HYDRATION)

Save your starch-filled potato cooking water and use in your next sourdough loaf for a soft, tasty, potato-flavoured crumb!
   

     
Ingredients for POTATO STARCH SOURDOUGH BREAD (72% HYDRATION)

340g
450g
680g
900g
1kg
Rye Sourdough Starter, Active
47g
63g
95g
126g
140g
Potato Water*
112g
148g
224g
297g
330g
White Wheat Bread Flour
177g
234g
354g
468g
520g
Salt, Finely Ground
4g
5g
7g
9g
10g
Dusting Flour
Flavouring/Toppings (optional): i.e. bacon, cheese, chives, garlic, mushrooms, mustard, nutmeg, olives, onion, parmesan, parsley, pepper, rosemary, sage, shallots, thyme, tomato.
   
METHOD:
1. Activate sourdough starter.
2. Autolyse: weigh all ingredients (except salt) into a bowl. Mix well. Cover and rest dough for 2 hours. 
3. Bulk ferment: Add salt. Stretch and fold dough (with damp hands) every 45-60 minutes for 2-4 hours at room temperature. Keep dough covered. Pre-soak dried flavourings (see toppings list above for ideas) an hour or so before draining and adding to the dough during the final stretch and fold.
4. Pre-shape. Cover and rest the dough for 15 minutes on the bench.
5. Final shape. Put dough into a floured banneton (or floured, cloth-lined bowl/tin). Cover dough with cloth. Cover with plastic and retard (refrigerate) for 8-12 hours (optional).
6. If dough was refrigerated, bring to room temperature. Rise in banneton for 1-3 hours or until ready.
7. Pre-heat oven, baking tray and roasting lid (or ceramic casserole dish including lid) for 1 hour before baking (260°C).
8. Sprinkle the dough surface (base) with dusting flour. Turn out dough onto a peel or onto a sheet of baking paper (if using a casserole dish). Brush away excess flour (optional). Spray lightly with water (if adding topping). Sprinkle with topping (if using). Score bread. Spray lightly with water. Remove hot tray from the oven. Place the bread onto the hot tray immediately (or lower into the hot casserole dish using the baking paper). Bake at 250°C for 15 minutes (lid on).
9. Bake at 230°C for 15-30 minutes (lid off) until golden and cooked.
10. Remove bread from the oven. Cool completely on a wire rack.
11. Slice bread and serve.
12. Store bread at room temperature (covered) or wrap and freeze (whole or sliced).   
    
Potato Bread Scoring & Topping Guide:

     
TIPS:
  • Potato water is the water usually discarded after boiling potatoes (before mashing);
  • Use room temperature potato cooking water;
  • Potato cooking water can be stored in the refrigerator for up to 2 days;
  • Have lots of potato cooking water? Weigh and freeze in quantities to make dough, freezing the potato water in a ziploc bag or an airtight container.
    
POTATO STARCH ALTERNATIVE
If you don’t have any potato cooking water, you can use powdered potato starch and filtered water instead - refer to the chart below and mix the starch and water together before adding the other ingredients and following the main recipe.
     
Ingredients for POTATO STARCH SOURDOUGH BREAD (72% HYDRATION)

340g
450g
680g
900g
1kg
Water, Filtered
92g
123g
186g
247g
275g
Potato Starch, Powder
20g
25g
38g
50g
55g
Rye Sourdough Starter, Active
47g
63g
95g
126g
140g
White Wheat Bread Flour
177g
234g
354g
468g
520g
Salt, Finely Ground
4g
5g
7g
9g
10g
Dusting Flour
Flavouring/Toppings (optional): i.e. bacon, cheese, chives, garlic, mushrooms, mustard, nutmeg, olives, onion, parmesan, parsley, pepper, rosemary, sage, shallots, thyme, tomato.
   
FLAVOUR IDEAS:
  • Bacon, Cheese and Onion;
  • Bacon, Cheese and Parsley;
  • Parmesan, Rosemary and Garlic;
  • Rosemary and Sage.
     

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