The Little Mill Blog
Waste Not Want Not - Baked Potato Wholemeal Sourdough Bread

Potato Bread

by Kathy Purcell,

If you were at this year’s food on the edge, you might have had the pleasure of hearing No.1 International Chef Massimo Bottura of Modena Restaurant in Italy speak about the endemic problem of food waste and homelessness. The award winning chef hopes that his accolades as one of the world’s top chefs will help drive his non-profit organization, Food for Soul, around the world. Bottura famously set up an avant-garde soup kitchen to educate and feed refugees, homeless, and working poor using salvaged food during the Rio Olympics. Around one third of the food produced in the world is estimated to be wasted every year — working out to be around 1.3 billion tonnes of food.

So what better way to start 2017 than to start thinking about tasty ways to minimise food waste. How about a Baked Potato Wholemeal Sourdough bread. We have tasted and tried this at Kells HQ and we can confirm that it is one of the tastiest breads you will ever eat.

Happy New Year to you all!

Baked Potato Wholemeal Sourdough

~ 400g Strong white flour, we recommend Marriages Uppermost (available from the Kells Wholemeal Outlet Shop)

~ 100g The Little Mill Plain Wholemeal Flour (available in Supervalu)

~ 10g salt

~ 325g water

~ 150g sourdough starter

~ 125g Baked Potatoes (grated)

Method

  1. Place all dry ingredients and grated potato into a mixing bowl of an electric table top mixer or spiral mixer.

  2. Use dough hook tool on mixer. Add water. Mix for 2 minute on speed 1 (slow) and 4 minutes on speed 3 (medium) on a 7 speed mixer.

  3. Place dough in a suitable container and cover, allow the dough to prove for 4 hours at room temperature.

  4. After 4 hours turn the dough onto a clean work surface and knock the dough back.

  5. Form the dough into a light round ball.

  6. Place in a floured banneton, you can ferment at room temperature for two hours or retard it in the fridge overnight (to achieve a deeper fermented flavor)

  7. As dough ferments or proves the gluten within the dough breaks down. The longer a dough is allowed to prove the more flavour it will contain and the easier it is for your body to digest.

  8. The next morning preheat your oven to 230C

  9. Turn out of the Banneton on to a peel, score with a nice design. Place in the oven and inject with steam. (Bakers ovens)

  10. Bake for 40 minutes.

To make a sourdough starter CLICK HERE

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