
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
Transfer potatoes to a large pot and cover with cold water
Bring to a boil on medium heat. Reduce heat to low and simmer until potatoes are cooked through but not falling apart. Remove
Let cool for 5m until easy to handle
Place potatoes into a sterilized fermentation vessel
Whisk 160 g of salt into 4 l of water until fully dissolved
Add 1 g of lactobacillus starter and whisk to incorporate
Pour water mixture over potatoes to cover. Seal fermentation vessel
Keep fermentation vessel at constant ambient temperature and in good sanitary conditions for 4d, until potatoes ferment
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
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
The fermented potatoes are ready
Break up 1 kg of fermented potatoes into medium sized chunks
Place in the bottom of the bread mixer
Add 560 g of yogurt
Add 30 g of salt
Add 1100 g of all-purpose flour
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
Transfer dough to an airtight container and place in the refrigerator for 2d
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
Once the dough is ready, remove from the refrigerator and let temper for at least 1h
Dust a surface with all-purpose flour
Scale dough to 160 g portions
Fold each ball of dough in a circular motion until you can feel the dough slightly tighten, usually after 5 or 6 turns
Place the balls on floured trays, sprinkling the tops of the dough with a small amount of flour
On a slightly warm environment, cover the tray with a towel, or another tray, and let proof for at least 1h
Pre-heat oven to 200 ยบC
Check to see if is fluffy
On medium heat, add 300 g of vegetable oil to the pan
Gently stretch the balls and place in the pan to fry
Cook for 3-4m on each side, taking care not to brown the bread too aggressively
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
Melt 200 g of butter
Generously brush the breads with melted butter, and place them into you oven at 200 ยบC and cook for 9m
Cook the breads on the oven for 9m
Cover the breads in a towel and wait for at least 8m before opening them
Now you can open and enjoy!
Yield 15 portions
Yogurt
560 gAll-Purpose Flour
1200 gButter
200 gVegetable Oil
300 gSalt
30 g
Fermented Potatoes
Large Waxy Potato
4 kgLactobacillus Starter
1 gSalt
160 gWater
4 l
Equipment
Stand Mixer
pH Reader