Roasted Potato Sourdough with Garlic & Rosemary
Makes 1 large loafIngredients:
320g bread flour
80g wholemeal flour
100g mature sourdough starter - 100% hydration
120g peeled roasted potato grated (about 1 large potato)
15g olive oil
30g roasted garlic cloves (6 – 8)
1/2tsp freshly ground black pepper
1/2tsp fresh or dried rosemary (fresh is better)
1/2tsp dried oregano
5g olive oil (to brush loaf)
5g fine sea salt
Freshly chopped rosemary (sprinkling)
- Preheat oven to 180°C, and very lightly spray a roasting tray
- Peel and small dice potatoes for dry roasting
- Dry roast potatoes until lightly browned, set to cool then chop small or grate
- Mix the first four ingredients and autolyse (rest) for 1hr.
- While resting, prepare next 7 ingredients and mix together, rest at room temperature.
Stretch and Fold:
- After the autolyse, wet your hands with a little water to prevent sticking.
- Pick up the dough on one side and stretch it up and over itself. You can do this in the bowl.
- Turn the bowl a quarter turn and repeat this step until you have turned the bowl a full circle (the dough should form into a tight ball).
- Cover the bowl and let the dough rest for 30 minutes.
- On the second fold add the roasted potato mix fully incorporating into the dough mixture.
- Repeat the stretch and fold process three more times to help build volume in the final loaf.
- At the end of bulk fermentation, the dough should feel alive, puffy and increased in volume by about 30%.
- Dump dough onto a lightly floured countertop and gently pre-shape into a round.
- Let rest uncovered for 20 - 45 minutes.
- Shape into a boule or batard (round or loaf) and transfer, seam side up into a lightly floured or linen-lined banneton or bowl and refrigerate for 10 - 12 hours.
- Remove from the fridge about an hour before baking, preheat oven to 260°C for 15minutes
- When the oven is ready, transfer dough to a parchment lined peel and score as desired.
- Transfer immediately to the oven and bake with steam (or covered) for 20 minutes at 260°C.
- Turn down the oven to 230°C and bake for another 5 minutes.
- Remove the cover or steam and bake for an additional 20 - 30 minutes or until well browned and the bottom of the loaf sounds hollow when tapped. (This loaf can colour quickly so turn the heat down to 215°C during the last part if necessary)
- Allow to cool to room temperature before slicing.