{"id":176730,"date":"2025-04-08T03:53:00","date_gmt":"2025-04-08T03:53:00","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/brot-bread-dabrownmans-swabian-potato-bread-for-gotz\/"},"modified":"2025-04-08T03:53:00","modified_gmt":"2025-04-08T03:53:00","slug":"brot-bread-dabrownmans-swabian-potato-bread-for-gotz","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=176730","title":{"rendered":"Brot & Bread: DABROWNMAN’S SWABIAN POTATO BREAD FOR G\u00d6TZ"},"content":{"rendered":"


\n<\/p>\n

\n
\n<\/a>
\nHier geht’s zur deutschen Version dieses Posts<\/a><\/b><\/p>\n

After a rather underwhelming bread experience in an – otherwise nice – hotel last year, I challenged my co-bloggers, facebook friends and hobby bakers from <\/span>The Fresh Loaf<\/a>\u00a0to help fill a basket with “Bread for G\u00f6tz von Berlichingen”<\/a>, to provide Schlosshotel G\u00f6tzenburg with a better breakfast choice.<\/p>\n

I was so happy with the interesting contributions that I promised myself to bake as many of the 30 breads as possible, and, also, to showcase some of them on my blog – like\u00a0 Khalid’s G\u00f6tzenburg Bread from Dubai<\/a>, und Britta’s Double Potato Loaf for G\u00f6tz from the Lower Rhine<\/a>.<\/p>\n

Just in time for Zorra’s\u00a0World Bread Day\u00a02015<\/a> I was happy to present Fresh Loaf blogger\u00a0Dabrownman<\/a> and his Swabian Potato Bread for G\u00f6tz of the Iron Fist.<\/a> <\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Dabrownman lives and bakes in Arizona<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nDabrownman – “everybody calls me Brownman” (or DBM for short) – resides with his wife, college age daughter, and dachshund Lucy in Arizona.<\/p>\n

An architect by schooling, he designed and supervised worldwide the construction, and ran the operation of distribution centers for the food industry. “Food and Facilities is what I did the last 23 years”.<\/p>\n

\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Dabrownman with “Apprentice” Lucy<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

Meanwhile retired, he threw himself wholeheartedly into bread baking. With\u00a0429 posts<\/a>\u00a0since 2012, he is one of the most productive hobby bakers and bloggers that I know.<\/p>\n

But not only his recipes with their abundance of \u00a0grains and seeds are interesting – his posts are also often very funny!<\/b><\/p>\n

It’s hard to believe, but he is proud owner of just one single baking book:\u00a0Clayton’s Complete Book of Breads<\/a>.\u00a0(“With a title like that you only need the one.”)<\/p>\n

Instead of buildings he is now designing and constructing breads, with help of his four legged “apprentice” Lucy, who obviously has a preference for hearty, crusty loaves, and loves being busy in the kitchen.<\/p>\n

Just like her “master”, Lucy can’t stand the idea of baking the same old loaf twice. “It’s like designing and building the same building all the time – much too boring!”<\/p>\n

With every bread he bakes, Dabrownman feels inspired to try a new, even<\/b>\u00a0better<\/b> loaf<\/b>. He doesn’t really want to waste his time “to bake over old bread. and hope to get the new bread baked!”<\/p>\n

According to Lucy, bread baking, also, keeps the retiree too busy to hang out too often in motorcycle bars!!!<\/b><\/p>\n

\nAs you can see from the gorgeous photos on his blog (food porn alert!), the passionate baker also creates scrumptious pies and other pastries, like\u00a0Whole Grain Breakfast Rolls with Snockered Fruit & Chocolate<\/a>;<\/p>\n

DBM swears by freshly milled flour: “<\/b>It has a more complex flavor, a better, deeper, and more earthy taste. It also is more active in starters and levains”.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Resting after a busy baking day!<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

For his levain he typically takes only a small amount of starter<\/b>, feeding it in three steps, and then places it for 24 hours in the fridge.<\/p>\n

He prefers\u00a0yeast water<\/b>\u00a0over commercial yeast, and often mixes it with his starter.<\/p>\n

DBM\u00a0sifts<\/b> his whole grain flour, and adds the extracted mineral-rich, coarser parts to his starter – to expedite<\/b> the fermentation<\/b>\u00a0of the levain, and to ensure\u00a0the hard bits are sufficiently soaked.<\/p>\n

“Seems to work well – I have very active levains, and the rise and open crumb are pretty good”.<\/p>\n

\n
\nDabrownman likes\u00a0Bertinet’s<\/a>\u00a0dough processing workout, slapping the dough several times forcefully on the countertop. I prefer a gentler approach, and the – less strenous – stretch & fold \u00e0 la Reinhart<\/a>\u00a0that I use for many of my doughs.<\/p>\n

Though sifting and extracting the whole grain flour is a bit of an effort, the result is well worth it!<\/p>\n

After making it twice, the crusty, hearty bread became one of my favorites (even though my crumb is darker, and not quite as open as DBM’s – his extraction might be more efficient.)<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
An especially hearty wheat-rye bread -worthy of a knight!<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nDABROWNMAN’S SWABIAN POTATO BREAD FOR G\u00d6TZ OF THE IRON FIST (adapted from DBM’s blog post<\/a> in The Fresh Loaf)\u00a0<\/div>\n

Starter\u00a0<\/b>
\n8 g mother starter (rye, wheat, spelt, 100%)
\n50 g old bread, crumbled (I toasted it<\/i>)
\n20 g freshly milled, sifted whole rye flour (85% extraction) (*see preparation<\/i>)
\n20 g freshly milled, sifted whole wheat flour (85% extraction) (*see preparation)<\/i>
\n35 g extracted coarser rye- and wheat parts (*see preparation\u00a0<\/i>)
\n75 g bread flour
\n203 g potato cooking water, cooled<\/p>\n

Final Dough<\/b>
50 g freshly milled, sifted whole rye flour (85% extraction) (*see\u00a0preparation)<\/i>
150 g bread flour
8 g salt
2 g instant yeast
25 g potato cooking water (more as needed – I added an extra 15 g<\/i>)
100 g cooked, mashed potatoes
25 g softened butter or vegetable oil (I used sunflower seed oil<\/i>)<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Potatoes with thin skins don’t have to be peeled<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nPREPARATION \u00a0(85% flour extraction)
\nMill about 135 g rye (not too finely – Nutrimill setting exactly between “Finer” and “Coarser”). Sift flour several times through a fine mesh strainer, to extract 15% of the coarser parts (about 18 g will be needed). Set aside both extractions separately.<\/p>\n

Repeat this extraction procedure with the wheat. Mix the coarser, extracted wheat bits with the same amount of rye bits (a total amount of 35 g are needed for the starter.)<\/p>\n

DAY 1
Boil unpeeled potatoes. Reserve potato cooking water, and let it cool (you will need about 250 ml\/1 cup.) Potatoes with thin skins don’t have to be peeled.<\/p>\n

Mix all starter ingredients in a bowl. Cover, and leave overnight at room temperature (9 – 12 hours). It should double.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
The starter should double overnight<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nDAY 2
\nStir starter, and let double again (3 – 4 hours).<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Add starter to the other dough ingredients<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nMix all dough ingredients. Leave for 30 minutes, then knead at low speed for 8 minutes, adding more water as needed (dough should clear sides, but stick to bottom of bowl).<\/p>\n

Transfer dough to a work surface lightly misted with oil or water. With oiled hands, pull and press dough into a rough square, then fold it from top and bottom like a business letter in 3 parts. Fold the same way from both sides.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Stretching and folding the dough\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Gather dough package into a ball, and place, seam side down, in an oiled bowl. Cover, and let rest for 20 minutes, then repeat S & F four more times at 20 minute intervals.<\/p>\n

Leave for about 1 hour (dough should look puffed). Generously sprinkle a rising basket with a mixture of wheat and rice flours (to prevent sticking.) For an attractive, rustic look, sprinkle the bottom of the basket with coarse ground or rolled rye or wheat.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Instead of flour, you can sprinkle the work surface with chopped rye\u00a0<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nPre-shape dough into a round, then shape it into a boule. Place, seam-side up, in the prepared basket.<\/p>\n

Dust the surface with flour, then put the basket in a large plastic bag. Refrigerate for 12 hours (overnight).<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
If you want to score the loaf, place it seam side up in the basket<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nDAY 3
\nRemove bread from refrigerator about 2 hours before baking, it should have almost doubled. If not, allow it to sit longer on the counter.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Overnight the bread should almost double<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nPreheat oven to 500\u00baF\/260\u00baC, including baking stone and steaming device.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Don’t be too timid when you score it!<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

When the bread is sufficiently proofed (finger poke test: a dimple should not fill completely up again, but remain visible), place it on a parchment lined baking sheet. Score, as desired.<\/p>\n

Place bread in the oven, steaming with a cup of boiling water. Reduce temperature to 450\u00baF\/ 230\u00baC After 15 minutes, remove steam pan, and reduce temperature to 430\u00baF\/ 220\u00baC – switch to convection mode, if your oven has that feature).<\/p>\n

Bake for another 20 – 25 minutes, until bread is nice and brown (the crust shouldn’t be to light!) and it registers at least 205\u00baF\/96\u00baC.<\/p>\n

Let bread cool completely on a wire rack before slicing.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
A rolled rye topping gives the bread an attractive rustic look<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

BreadStorm<\/a><\/b>\u00a0users\u00a0(<\/b>also the\u00a0\u00a0free version<\/a>)\u00a0<\/b>can download the formula:<\/div>\n\n","protected":false},"excerpt":{"rendered":"

Hier geht’s zur deutschen Version dieses Posts After a rather underwhelming bread experience in an – otherwise nice – hotel last year, I challenged my co-bloggers, facebook friends and hobby bakers from The Fresh Loaf\u00a0to help fill a basket with “Bread for G\u00f6tz von Berlichingen”, to provide Schlosshotel G\u00f6tzenburg with a better breakfast choice. I […]<\/p>\n","protected":false},"author":1,"featured_media":176731,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[14675,51669,70300,70301,13632,67521],"dealstore":[],"offerexpiration":[],"class_list":["post-176730","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-bread","tag-brot","tag-dabrownmans","tag-gotz","tag-potato","tag-swabian"],"yoast_head":"\nBrot & Bread: DABROWNMAN'S SWABIAN POTATO BREAD FOR G\u00d6TZ - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=176730\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Brot & Bread: DABROWNMAN'S SWABIAN POTATO BREAD FOR G\u00d6TZ - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Hier geht’s zur deutschen Version dieses Posts After a rather underwhelming bread experience in an – otherwise nice – hotel last year, I challenged my co-bloggers, facebook friends and hobby bakers from The Fresh Loaf\u00a0to help fill a basket with “Bread for G\u00f6tz von Berlichingen”, to provide Schlosshotel G\u00f6tzenburg with a better breakfast choice. 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