Crispy Crust Potato Loaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
313 g refreshed sourdough starter310 g warm water75 g warm, unsweetened soy milk (or whole milk)19 g raw sugar125 g unpeeled Russet potato, scrubbed well and grated 625 g flour15 g sea salt
Combine all the ingredients (except salt) in a large bowl, stirring well with a wooden spoon to form a sticky ball.
Continue to beat with the spoon for about 30 seconds.
Cover with plastic wrap and allow to stand overnight in the fridge.
The next day, remove the dough from the fridge and allow to stand at room temperature 1 hour.
Beat in the sea salt well.
Mist a countertop or wooden board with oil and scrape the mass onto it.
With lightly oiled hands, shape into a rectangle about 8" x 15".
Fold the short ends "letter-style" into the centre of the rectangle, then gently pat and stretch out into a rectangle (with opposite long/short sides) and repeat the letter folds.
Cover with a clean towel and leave one hour at room temperature.
Repeat the shape/fold/shape/fold technique, re-cover and leave for 1 1/2 hours.
Repeat the shape/fold/shape/fold technique once more, re-cover and allow to rise 2 hours (or overnight in the fridge - remove in the morning and allow to rest 2 hours at room temperature before proceeding).
Shape dough into a wide oblong and place seam-side up on a floured towel (or pour onto a floured towel-lined sheet tray with a fortified "shaping guide" if its really wet!). Cover and allow to rise 4 hours.
Preheat oven to 425F.
Turn loaf onto a rimless baking sheet (seam will be on the sheet) and with a sharp knife or lame razor slash a single cut down the centre of the loaf.
Bake 25 minutes on the lowest rack of the oven, then reduce the heat to 350F.
Bake a further 35-40 minutes.
Remove from the sheet immediately and cool on a wire rack.
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
Continue to beat with the spoon for about 30 seconds.
Cover with plastic wrap and allow to stand overnight in the fridge.
The next day, remove the dough from the fridge and allow to stand at room temperature 1 hour.
Beat in the sea salt well.
Mist a countertop or wooden board with oil and scrape the mass onto it.
With lightly oiled hands, shape into a rectangle about 8" x 15".
Fold the short ends "letter-style" into the centre of the rectangle, then gently pat and stretch out into a rectangle (with opposite long/short sides) and repeat the letter folds.
Cover with a clean towel and leave one hour at room temperature.
Repeat the shape/fold/shape/fold technique, re-cover and leave for 1 1/2 hours.
Repeat the shape/fold/shape/fold technique once more, re-cover and allow to rise 2 hours (or overnight in the fridge - remove in the morning and allow to rest 2 hours at room temperature before proceeding).
Shape dough into a wide oblong and place seam-side up on a floured towel (or pour onto a floured towel-lined sheet tray with a fortified "shaping guide" if its really wet!). Cover and allow to rise 4 hours.
Preheat oven to 425F.
Turn loaf onto a rimless baking sheet (seam will be on the sheet) and with a sharp knife or lame razor slash a single cut down the centre of the loaf.
Bake 25 minutes on the lowest rack of the oven, then reduce the heat to 350F.
Bake a further 35-40 minutes.
Remove from the sheet immediately and cool on a wire rack.
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 146.1
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 80.4 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 1.0 g
- Protein: 4.2 g
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