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Fermented Potato Bread
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Amass

Amass

Fermented Potato Bread

1w 3h

The Amass potato bread took great inspiration from the Norwegian flatbread, Lefse. This was the base that created the idea to use a bread with potatoes, which eventually evolved into a version with fermented potatoes.

  • Peel 4 kg of waxy potatoes

    Step 0
  • Transfer potatoes to a large pot and cover with cold water

    Step 1
  • Bring to a boil on medium heat. Reduce heat to low and simmer until potatoes are cooked through but not falling apart. Remove

    Step 2
  • Let cool for 5m until easy to handle

    Step 3
  • Place potatoes into a sterilized fermentation vessel

    Step 4
  • Whisk 160 g of salt into 4 l of water until fully dissolved

    Step 5
  • Add 1 g of lactobacillus starter and whisk to incorporate

    Step 6
  • Pour water mixture over potatoes to cover. Seal fermentation vessel

    Step 7
  • Keep fermentation vessel at constant ambient temperature and in good sanitary conditions for 4d, until potatoes ferment

    Step 8
  • Remove a potato from vessel and check the pH. The pH should be under 4, preferably between 3.2-3.9. If it does not reach the desired pH, ferment for 1 more day under the same conditions

    Step 9
  • If you do not have a pH reader, you can taste the potatoes. The umami should be pronounced with a pleasant acidity. If there are green or black growths or if it smells off, do not consume

    Step 10
  • The fermented potatoes are ready

    Step 11
  • Break up 1 kg of fermented potatoes into medium sized chunks

    Step 12
  • Place in the bottom of the bread mixer

    Step 13
  • Add 560 g of yogurt

    Step 14
  • Add 30 g of salt

    Step 15
  • Add 1100 g of all-purpose flour

    Step 16
  • Stir the dough, preferably on a bread mix for 4m on a low speed, until it becomes a cohesive mass, without being sticky or wet

    Step 17
  • Transfer dough to an airtight container and place in the refrigerator for 2d

    Step 18
  • Check for activity in the dough (rising, bubbles forming etc.). If the dough seems dense, let it ferment in the fridge for 1-2 more days

    Step 19
  • Once the dough is ready, remove from the refrigerator and let temper for at least 1h

    Step 20
  • Dust a surface with all-purpose flour

    Step 21
  • Scale dough to 160 g portions

    Step 22
  • Fold each ball of dough in a circular motion until you can feel the dough slightly tighten, usually after 5 or 6 turns

    Step 23
  • Place the balls on floured trays, sprinkling the tops of the dough with a small amount of flour

    Step 24
  • On a slightly warm environment, cover the tray with a towel, or another tray, and let proof for at least 1h

    Step 25
  • Pre-heat oven to 200 ยบC

    Step 26
  • Check to see if is fluffy

    Step 27
  • On medium heat, add 300 g of vegetable oil to the pan

    Step 28
  • Gently stretch the balls and place in the pan to fry

    Step 29
  • Cook for 3-4m on each side, taking care not to brown the bread too aggressively

    Step 30
  • Once both sides are golden brown, the dough has risen, and the breads have set, take them and place them in a metal oven tray

    Step 31
  • Melt 200 g of butter

    Step 32
  • Generously brush the breads with melted butter, and place them into you oven at 200 ยบC and cook for 9m

    Step 33
  • Cook the breads on the oven for 9m

    Step 34
  • Cover the breads in a towel and wait for at least 8m before opening them

    Step 35
  • Now you can open and enjoy!

    Step 36

Yield 15 portions

  • Yogurt

    Yogurt

    560 g
  • All-Purpose Flour

    All-Purpose Flour

    1200 g
  • Butter

    Butter

    200 g
  • Vegetable Oil

    Vegetable Oil

    300 g
  • Salt

    Salt

    30 g

Fermented Potatoes

  • Waxy Potato

    Large Waxy Potato

    4 kg
  • Lactobacillus Starter

    Lactobacillus Starter

    1 g
  • Salt

    Salt

    160 g
  • Water

    Water

    4 l

Equipment

  • Stand Mixer

    Stand Mixer

  • pH Reader

    pH Reader

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