Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Days 1-3: Sourdough starter
Days 4-10: Feeding
Day 11: Starter dough
Day 12: Sourdough bread dough
Day 13: To shape the bread
Utensils
2 preserving jars with lids, each approx. 500 ml, For a frying pan with lid (can be heated to at least 240 degrees)
How it's done
Days 1-3: Sourdough starter
Mix the flour and water in one of the jars, place the lid on the jar (do not seal), leave to stand at room temperature (approx. 23°C) for 3 days.
Days 4-10: Feeding
Add 20 g of the sourdough starter to the other clean jar every day, dispose of the rest. Add the flour with the water, mix well. Place the lid on the jar (do not seal), leave to stand at room temperature for approx. 24 hrs. Thoroughly clean the used jar, set aside ready for the next day.
Day 11: Starter dough
Mix the flour in a bowl. Combine the water with 10 g of the sourdough starter, cover and leave to rest for approx. 12 hrs. at room temperature.
Day 12: Sourdough bread dough
Empty the flour into a bowl along with all the other ingredients up to and including the water, mix by hand for 1 min., leave the dough to rest for 30 mins. Peel and chop the potatoes, pass through a food mill, add to the dough along with the water and salt, mix well, knead carefully. Leave the dough to rest for 3 hrs. Ease four sides of the dough away from the edge of the bowl every 30 mins. using a dough scraper, pull upwards in the bowl and allow to fall in the middle. Cover the dough and leave to rise once more for approx. 30 mins., transfer to the fridge (covered) and leave to rest for approx. 8 hrs.
Day 13: To shape the bread
Place the dough on a floured work surface, fold the non-floured side of the dough over itself. Shape the dough into a circle using a dough scraper, leave to rest for 30 mins. Lightly flour the dough, turn over so that the floured surface is face down. Fold the upper third into the middle, then fold the left and right sides into the middle, and finally fold the bottom section into the middle. Place the dough in a floured bowl and leave to rise for approx. 4 hrs.
To bake
Flour the cooking pot, preheat the pot (incl. lid) in the lower half of an oven preheated to 230°C. Remove the pot from the oven, place the dough in the pot, score as desired using a sharp knife. Place the lid on top and bake for approx. 20 mins. Remove the lid and bake for a further 15 mins. Take the pot out of the oven, remove the bread from the pot, leave to cool on a rack.
| Tip: | The older the starter culture, the greater its strength. The bread becomes even more aerated. |
|---|---|
| Note: | During the first few days, the growth of the dough fluctuates considerably. Don't be deterred, continue to feed the dough regularly at around the same time every day. The smell will also change significantly. If the smell is pungent and unpleasant after 13 days, dispose of the starter culture and start over. If the dough becomes mouldy, dispose of the starter culture and start over. |
| Note: | For longer storage periods without regular baking: Keep the starter culture in the fridge and feed once a week as from day 4. Take the starter culture out of the fridge 2 days prior to baking and feed daily again at room temperature. |
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