Bread with added potato starch has always been amongst our favourite loaves. It is scrumptious, but that’s almost a given with all freshly baked breads… what we value about potato bread is the moisture that keeps this loaf fresh for longer.
This bread has a lovely springy texture that works well in a sandwich (try wholegrain mustard mayo, Port du Salut and a slice of gherkin on it!). It does toast beautifully too keeping all its valuable qualities of taste and moisture.
This time, we have added some homegrown leeks to the dough, trying to utilise the abundance of this year crop. The addition of this allium vegetable has worked its magic. Subtler than onions, the leeks have enhanced the flavour and texture creating a loaf we certainly will be baking again and again as it is simply genius!
Ingredients:
- 225g potatoes cooked and mashed
- 230ml potato cooking water
- 7g dried yeast
- 350g unbleached strong white flour
- 115g wholemeal flour
- 2 tsp fine sea salt
- 25g unsalted butter
- 75g leek, finely chopped
Method
Mix the mashed potato with cooking water to make a paste.
Melt the butter in a small pan, then add the chopped leeks and sweat without colour until soft. Leave to cool down.
Place flours in a mixing bowl with leeks, dried yeast and salt. Remember to keep yeast and salt separate at this stage so the salt does not kill the yeast.
Mix in the potato paste and kneed for 8-10 minutes until the dough becomes elastic and smooth. Place in a covered oiled bowl and leave in a warm place until it has doubled in size.
Turn the dough out onto a floured surface and knock back removing the excess of air. Shape the dough into a loaf and either place in a greased, floured bread tin or flour dusted bread banneton. Cover the loaf with oiled cling film and leave to rise.
In the meantime pre-heat the oven to 200 degrees C.
When the dough has doubled in size place in the oven for 35-40 minutes. When using a banneton, make sure you flip the dough onto a hot baking stone or tray so it does not deflate and looses its shape in the oven.
Your loaf is ready when golden brown and the bottom sounds hollow when tapped.
Leave to cool on a cooling rack.
