This was the original potato bread before it grew up into a sourdough. Its texture is lighter and wholesome and far more innocent and care-free. All that changed with the addition of nigella seeds and the omission of the wholemeal flour. The sourdough Mr Potato Bread has a chewier crumb with a thicker crust but is a far more flavoursome loaf with nigella seeds, which becomes the dominant flavour. This loaf is beautifully simple, showcasing the potato and rosemary.
To mix the potato bread by hand, put the white starter in a large bowl with the wholemeal and plain flours, sea salt, yeast and water. Mix together with a large spoon until the mixture comes together to form a dough, about 5 minutes. Turn out onto a clean work surface and knead into a ball with your hands for about 15 minutes, or until smooth.
If you are using an electric mixer, put the white starter in the bowl of the mixer with the dough hook attachment. Add the wholemeal and plain flours, sea salt, yeast and water. Mix on slow speed for 4 minutes. Scrape down the sides of the bowl then continue mixing on high speed for 6 minutes or until smooth (it will not be elastic).
When the dough is properly developed fold through the potatoes and rosemary, either by hand or very gently on the slowest setting of your mixer.
Lightly grease a container with oil spray and sit the dough inside. Cover with plastic wrap and set aside at ambient room temperature (approximately 20°C/68°F) for 1 hour to bulk prove.
To knock back the dough, turn it out onto a lightly floured surface and press out into a rectangle, about
Use a blunt knife or divider to divide the dough into two even-sized portions, about
Line two small baskets with a tea towel (dish towel) in each, lightly dust both with flour and place a loaf inside each, seam side up. If you are using a traditional cane basket, you don’t need the tea towel and can simply dust the basket with flour. Alternatively, you can place the loaves on a baking tray lined with baking paper, seam side down. Place in the refrigerator loosely covered with a plastic bag for 1 hour.
Spray the oven with water and reduce the temperature to 220°C (425°F/Gas 7).
© 2009 All rights reserved. Published by Murdoch Books.