Name: Pane di Patate
Prep time: 4 h
Cook time: 1 h
Total time: 5 h
Yield: Makes 1 large loaf
Cuisine: Italian
Ingredients: 370g/13oz/1½ cups plus 1 tbsp cooking water, reserved from boiling the potatoes (at 38–40°C/100–105°F); 100g/3½oz/scant ½ cup white sourdough starter; fine polenta flour/cornmeal, for dusting; 100g/3½oz/scant ½ cup mashed potato, a floury/starchy variety; 310g/11oz/3 cups tipo 1 flour; 10g/2 tsp fine/table salt; 310g/11oz/2½ cups wholemeal/wholegrain emmer flour (Italian farro, Triticum dicoccum)

Preparation info

Makes
1
large loaf

Difficulty
Medium
Ready in
5 hr

Appears in

Slow Dough, Real Bread

By Chris J L Young

Published 2016

About

Paolo is a professional baker in Garfagnana, in the province of Lucca, Italy. Made there, using particular flour, potatoes, methods and a wood-fired oven, this loaf is allowed to bear the name Pane di Patate della Garfagnana and is supported by a Slow Food Presidium. The tipo 1 flour used in this recipe is a creamy-to-beige-coloured farina di grano tenero, milled from “common” wheat rather than the grano duro (durum wheat) use