Golden baked to perfection, this light and airy bread with crispy crust is best served warm with a generous smear of salted butter.
Main INGREDIENTS
- Flour
Ingredients
Method
Ingredients
FOR THE SOURDOUGH
- 225 g lukewarm water
- 225 g wholemeal rye flour
- 40 g starter
FOR THE MAIN DOUGH
- 300 g floury potatoes
- 450 g sourdough
- 300 g rye flour (type 1150)
- 250 g wheat flour (type 550)
- 15 g salt
- 160 ml lukewarm water
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Method
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1For the sourdough, mix the wholemeal flour with the water and sourdough starter in a large glass jar and ferment covered at 22-25°C for 14-18 hours. Before baking, remove 40 g of sourdough again as new starter material.
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2Boil the potatoes for 20 to 25 minutes until soft. Peel, press through a potato ricer and leave to cool.
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3Add the flour, potatoes, sourdough, salt, and water and knead the dough lightly. Do not knead the dough too hard or for too long; otherwise, too much starch will come out of the potatoes, and the bread crumb will not turn out correctly.
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4Leave the dough to rest in a covered bowl for 20 minutes. Then fold the dough in half, place it in a well-floured proofing basket (or a bowl lined with a floured kitchen towel), and cover it in a warm place. Leave to rise until approximately doubled in volume. This may take 2 to 5 hours.
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5Preheat the cast iron Le Creuset Bread Oven in the oven at 250°C for about 20 minutes. Carefully turn out the risen dough into the base of the Bread Oven and bake for 35 minutes with the lid on. Remove the lid and bake, uncovered, for a further 8-10 minutes. Remove the bread and leave to cool on a rack.
