Cooking with potato water can add a whole other dimension to your loaf..so I have discovered! This particular loaf was fluffy and moist, almost verging on the highly processed packaged white bread from the supermarkets *gasp* that is forbidden in our house and that kids just love to ....well, love.
Our humble loaf here did not include any of those nasties that are the standard offerings in such mass produced, supermarket white loaves. Just flour, potatoes, water and salt. It's good enough for me, and it's good enough for our kids, oh yes!
|Save the cooking water from boiled potatoes to make a fluffy, moist loaf with high kid appeal. This one's definitely made it to the lunchboxes, thank goodness for that!|
makes 2 loaves
400g sourdough starter, active and bubbling
1 kg flour, your choice (I used a mix of strong white and organic white)
550g potato water, the leftover cooled water that has been used to boil potatoes
100g (1/2 cup) cold mashed potatoes
2 1/2 tsp salt
Combine dough ingredients by mixing sourdough starter and potato water together. Add flour and mashed potatoes and mix well by hand or machine. Delay addition of salt. Prove over several hours (this day I left it out on the bench virtually all day - 5 hours, while I was caught up doing other things) with gentle folds each hour or so or when I remembered. Shape into two loaves and allow to rise again for another few hours (3-4), until nearly doubled in size. Mist lightly with water spray and bake in a preheated 220c oven for 20 minutes, rotating loaves if needed and baking for a further 30-40 minutes. Cool on wire racks.
The potato is not noticeable at all in this bread, just the moistness and fluffliness that it provides, which makes it a satisfying loaf to make; one, because it is utilising a waste ingredient from the kitchen (potato water which is usually discarded) and two, because it appeals to even the fussiest eater..at least in our family! Enjoy.