for 1 bread

Days 1-3: Sourdough starter

50 g	white flour
50 g	wholemeal flour
100 dl	water

Days 4-10: Feeding

25 g	white flour
25 g	wholemeal flour
½ dl	water

Day 11: Starter dough

10 g	white flour
10 g	wholemeal flour
20 ml	water
10 g	sourdough starter

Day 12: Sourdough bread dough

180 g	white flour
20 g	wholemeal flour
10 g	light spelt flour
50 g	starter dough
140 g	water
100 g	mealy potatoes, cooked
10 g	water
1 tsp	salt

Day 13: To shape the bread

a little

white flour

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.

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