Baking bread at home has become quite popular in the past two years. It might be a bit controversial to say, but you could almost say that this is something actually good coming from all that COVID drama we had recently. All those lockdowns made people try new things. Making sourdough, for example. In case you are “one of those” I might have the perfect recipe here for you – an absolutely gorgeous Brewery Sourdough Potato Bread. So good!
I’m not really the best bread baker in the world. I like to bake bread from time to time, but I’ve honestly killed various sourdoughs already – never intentionally though ;P When it comes to bread baking, I like to rely on the experience of all those bread masters out there. My favorite bread recipe so far – an awesome Artisan Bread – is a recipe I brought home from a Mediterranian cruise (the bread is quite popular on the cruise ship). I had to work a bit on the recipe to get it to work with my equipment at home, but the base recipe is something I could not have come up with on my own. Same for this sourdough potato bread here – someone much more experienced than me is the creator of this recipe ;)
The original recipe has been developed by a bakery – Bergheim’s Meisterbäckerei from Cologne to be precise (Instagram) in collaboration with die-kartoffel.de. Unfortunately, I have not yet had the opportunity to personally visit the bakery, but as soon as I’m back in Cologne, I will change that for sure. I want to try all the good stuff they make ;)
I had to change the recipe slightly in order to make it work with my oven and the equipment I have. The original bread should be baked on a regular baking sheet – never worked for me, so I changed the recipe to work in a dutch oven. My preferred device for bread baking ;) I also changed some of the ingredients to make the bread easier to prepare… but besides that – almost like the original ;P
We really like this potato bread here. The roasted onions might sound strange for some of you but they really work well here. Makes the bread more suitable for hearty toppings, but you can leave them out if you want – no problem at all. Same for the spices. That way you can eat the bread with jam and sweet toppings as well ;)
The bread stays fresh for days thanks to the potatoes in the recipe. I really like to use potatoes for those kinds of bakes. These Potato Spelt Wholemeal Bread Rolls, for example, turn out also really great thanks to the veggies added. You should definitely try them ;)
INGREDIENTS / ZUTATEN
0.5 oz. (15g) starter (active sourdough)
5.3 oz. (150g) strong rye flour (type 1370)*
5.3 oz. (150g) water, cold
For the pre-dough (poolish):
0.07 oz. (2g) fresh yeast
2.6 oz. (75g) water, cold
2.6 oz. (75g) strong wheat flour (type 1050)*
For the main dough:
the prepared sourdough
the prepared pre-dough (poolish)
5.3 oz. (150g) (floury) potatoes, cooked
8.1 oz. (230g) strong wheat flour (type 1050)*
0.4 oz. (12g) salt
0.1 oz. (3g) fresh yeast
3.2 oz. (90g) strong dark beer
0.5 oz. (15g) sugar beet syrup
1.8 oz. (50g) roasted onions*
nutmeg, fresh pepper, paprika powder
15g Anstellgut (fertiger Sauerteig)
150g Roggenmehl (Type 1370)*
150ml Wasser, kalt
Für den Vorteig:
2g frische Hefe
75ml Wasser, kalt
75g Weizenmehl (Type 1050)*
Für den Hauptteig:
den vorbereiteten Sauerteig
den vorbereiteten Vorteig
150g Kartoffeln, mehligkochend
230g Weizenmehl (Type 1050)*
12g Salz
3g frische Hefe
90ml Schwarzbier
15g Zuckerrübensirup
50g Röstzwiebeln*
Muskat, Pfeffer, Paprikapulver
DIRECTIONS / ZUBEREITUNG
2. When the sourdough is done, prepare the pre-dough (poolish) by mixing the yeast with the cold water in a second glass jar until dissolved, then add the wheat flour and mix well. Cover and let sit/rise at room temperature overnight for 14-15 hours.
3. The next morning, boil the potatoes in salted water until done, then peel and while still warm press through a potato ricer or mash with a potato masher. Cover and set aside.
4. For the main dough add the sourdough and pre-dough to the bowl of the kitchen machine. Add the wheat flour, salt, fresh yeast, beer, sugar beet syrup, roasted onions, and mashed potatoes. Season with some nutmeg, pepper, and paprika powder, and then knead everything for about 10 minutes until you get a nice and smooth dough – it will be quite soft and sticky, but that’s OK. Place the dough on a well-floured surface and fold it several times (with floured hands) over itself. To do this, grab the dough by the edges, pull it up, and then pull/fold it to the opposite side and then down. This process should help to build up some tension in the surface of the dough. Place in a well-floured proofing basket, dust with some flour, and let rise at room temperature for about 1 hour.
5. Preheat the oven along with a cast-iron pot (Dutch oven with a lid) to 460°F (240°C) for at least 45 minutes. When the dough has risen long enough, carefully remove the pot from the oven (it’s going to be very hot!). Place the dough inside the pot (the side that was on the bottom in the basket should now be facing up), score the top with a very sharp knife if desired, brush the sides of the pot with some water, then place the lid on top again and put it back in the oven. Turn the temperature down to 445°F (230°C) and bake for about 35 minutes, then remove the lid and bake for 15-20 minutes more. The bread is done when it sounds hollow when you know on the crust.
2. Parallel zum Sauerteig den Vorteig zubereiten und dafür die Hefe mit dem kalten Wasser in einem zweiten Weckglas verrühren, bis sie sich aufgelöst hat, dann das Weizenmehl dazugeben und alles gut vermischen. Das Glas abdecken und bei Zimmertemperatur über Nacht für 14-15 Stunden gehen lassen.
3. Am nächsten Morgen die Kartoffeln in Salzwasser gar kochen, dann schälen und noch warum durch eine Kartoffelpresse drücken oder mit einem Kartoffelstampfer zu Brei verarbeiten. Abdecken und zur Seite stellen.
4. Für den Hauptteig den vorbereiteten Sauerteig und Vorteig in die Schüssel der Küchenmaschine geben. Weizenmehl, Salz, Hefe, Schwarzbier, Zuckerrübensirup, Röstzwiebeln und die zerstampften Kartoffeln dazugeben, mit etwas Muskat, Pfeffer und Paprikapulver würzen und dann alles für 10 Minuten mit den Knethaken der Maschine zu einem homogenen Teig verarbeiten. Der Teig wird weich und klebrig sein, aber das ist OK. Den Teig auf eine gut bemehlte Fläche setzen und mit bemehlten Händen mehrmals falten – dazu den Teig an den Rändern greifen, nach oben ziehen und dann zur gegenüberliegenden Seite und nach unten ziehen/falten. Dieser Vorgang soll helfen, etwas Spannung aufzubauen. Den Teig in ein gut bemehltes Gärkörbchen setzen, mit etwas Mehl bestäuben und dann etwa 1 Stunde bei Zimmertemperatur gehen lassen.
5. Den Ofen zusammen mit einem gußeisernen Topf (mit Deckel) für mindestens 45 Minuten auf 240°C (460°F) Ober-/Unterhitze vorheizen. Wenn der Teig lange genug gegangen ist, den Topf vorsichtig (Achtung, sehr heiß!) aus dem Ofen holen, den Teigling vorsichtig hineinsetzen (die Seite, die im Körbchen unten war, sollte jetzt oben sein), nach Belieben mit einem scharfen Messer einritzen, mit einem Pinsel die Innenseiten des Topfes mit etwas Wasser bestreichen, dann den Deckel wieder aufsetzen und in den Ofen stellen. Die Temperatur auf 230°C (445°F) herunregeln und das Brot für etwa 35 Minuten backen, dann den Deckel entfernen und weitere 15-20 Minuten backen. Das Brot ist fertig, sobald es hohl klingt, wenn man darauf klopft.
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Here is a version of the recipe you can print easily.
Print
Brewery Sourdough Potato Bread
- Prep Time: 00:45
- Cook Time: 00:50
- Total Time: 19:00
- Yield: 1 1x
- Category: Bread
- Cuisine: Germany
- Diet: Vegetarian
Description
One of my favorite bread recipes: a Brewery Sourdough Potato Bread. Super texture and absolutely delicious!
Ingredients
For the sourdough:
0.5 oz. (15g) starter (active sourdough)
5.3 oz. (150g) strong rye flour (type 1370)*
5.3 oz. (150g) water, cold
For the pre-dough (poolish):
0.07 oz. (2g) fresh yeast
2.6 oz. (75g) water, cold
2.6 oz. (75g) strong wheat flour (type 1050)*
For the main dough:
the prepared sourdough
the prepared pre-dough (poolish)
5.3 oz. (150g) (floury) potatoes, cooked
8.1 oz. (230g) strong wheat flour (type 1050)*
0.4 oz. (12g) salt
0.1 oz. (3g) fresh yeast
3.2 oz. (90g) strong dark beer
0.5 oz. (15g) sugar beet syrup
1.8 oz. (50g) roasted onions*
nutmeg, fresh pepper, paprika powder
Instructions
1. Start with the sourdough. To do this, mix the starter (active sourdough) with the rye flour and cold water in a glass jar and leave it on the counter covered at room temperature overnight for 15-16 hours.
2. When the sourdough is done, prepare the pre-dough (poolish) by mixing the yeast with the cold water in a second glass jar until dissolved, then add the wheat flour and mix well. Cover and let sit/rise at room temperature overnight for 14-15 hours.
3. The next morning, boil the potatoes in salted water until done, then peel and while still warm press through a potato ricer or mash with a potato masher. Cover and set aside.
4. For the main dough add the sourdough and pre-dough to the bowl of the kitchen machine. Add the wheat flour, salt, fresh yeast, beer, sugar beet syrup, roasted onions, and mashed potatoes. Season with some nutmeg, pepper, and paprika powder, and then knead everything for about 10 minutes until you get a nice and smooth dough – it will be quite soft and sticky, but that’s OK. Place the dough on a well-floured surface and fold it several times (with floured hands) over itself. To do this, grab the dough by the edges, pull it up, and then pull/fold it to the opposite side and then down. This process should help to build up some tension in the surface of the dough. Place in a well-floured proofing basket, dust with some flour, and let rise at room temperature for about 1 hour.
5. Preheat the oven along with a cast-iron pot (Dutch oven with a lid) to 460°F (240°C) for at least 45 minutes. When the dough has risen long enough, carefully remove the pot from the oven (it’s going to be very hot!). Place the dough inside the pot (the side that was on the bottom in the basket should now be facing up), score the top with a very sharp knife if desired, brush the sides of the pot with some water, then place the lid on top again and put it back in the oven. Turn the temperature down to 445°F (230°C) and bake for about 35 minutes, then remove the lid and bake for 15-20 minutes more. The bread is done when it sounds hollow when you know on the crust.
Notes
Enjoy baking!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
