{"id":182283,"date":"2025-04-12T22:39:19","date_gmt":"2025-04-12T22:39:19","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/brot-bread-brittas-double-potato-loaf-for-gotz\/"},"modified":"2025-04-12T22:39:19","modified_gmt":"2025-04-12T22:39:19","slug":"brot-bread-brittas-double-potato-loaf-for-gotz","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=182283","title":{"rendered":"Brot & Bread: BRITTA’S DOUBLE POTATO LOAF FOR G\u00d6TZ"},"content":{"rendered":"


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

When I – driven from a real “Breaking Bad Bread” experience – challenged my baking buddies from The Fresh Loaf<\/a>, Facebook and several congenial blogs to create a “Bread for the Knight with the Iron Hand<\/a>“, I promised myself to try all 30 loaves over time.<\/p>\n

One of those congenial blogs is Britta’s Brot vom Niederrhein – Bread from the Lower Rhine.<\/a><\/p>\n

Britta, 35-year old process engineer and mother of two, named her blog after the lower Rhine region of North Rhine-Westphalia\/Germany, where she lives and works. <\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Britta: “Others knit to relax, I bake!”<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\n“It is pretty here, prettier than many believe. Industrial culture has
\nits charm, the view from a heap to the blast furnaces, chimneys, and the
\nRhine with its many green meadows and sheep is really pretty.” <\/p>\n\n\n\n\n
\"Niederrhein<\/a><\/td>\n<\/tr>\n
Idyllic contrast to heaps and chimneys: sheep grazing on the Rhine meadows<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
\nShe finds baking and process engineering have a lot in common: a technical process turns the raw materials into products – only her cakes and breads rise much faster than the industrial plants she is building.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Birthday cake for little pirates!<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

With fond childhood memories of baking cakes with her grandmother, Britta
\nwanted her kids to have the same experience.<\/p>\n

Soon she progressed from simple everyday cakes
\nto more elaborate ones, like the Pirate Ship Cake for her son’s 7th birthday.<\/p>\n

And she finally ventured into the realm of home-baked breads. But not without side effects on her married life<\/b>!<\/p>\n

“My husband got used to a fridge and kitchen counter full of (on
\naverage) seven pre-doughs on weekends”.<\/p>\n

He also has to live with the fact that she can’t leave the
\nhouse, because her doughs are just ready for the oven.<\/p>\n

“Or,
\nalternatively, listen to detailed instructions, so that HE<\/b> can put the breads into the oven, at the right moment, the
\nright temperature, with or without steam!”.<\/p>\n\n\n\n\n
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The bread is made with cooked and raw potatoes<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Britta started blogging to save her own recipes and show some of her breads and cakes to other
\nenthusiasts.\u00a0 <\/p>\n

She also wants to help people with diverse food intolerances (like herself) to make delicious pastry, since that is “less easy
\nto find in stores than bread”. <\/p>\n

Britta’s Kartoffel-Weizen-Roggen-Brot<\/a> intrigued me – she didn’t only use cooked<\/b> potatoes, but added raw<\/b> potatoes, too.<\/p>\n

It is made with two preferments:\u00a0 a salted sourdough (Monheimer Salzsauer, 2% salt) and p\u00e2te ferment\u00e9e, so that very little additional yeast is needed, and the aroma has time to develop overnight.<\/p>\n

Medium wheat flour (Typ 1050), very popular in German breads, is not easily available in the US, but you can use a bread flour\/whole wheat mixture <\/a>instead (see my flour “translation<\/a>“).<\/p>\n

German potatoes normally have thick skins, and need to be peeled. Thin skinned US potatoes can be used with their skin. Reserve the cooking water – you will need some to add to the dough later. <\/p>\n

We liked the Double Potato Loaf a lot, it was very moist and flavorful, with a subtle hint of earthiness from the raw potatoes.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Moist and flavorful, with a hint of earthiness<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nBRITTA’S DOUBLE POTATO BREAD FOR G\u00d6TZ VON BERLICHINGEN\u00a0<\/b>
\n(<\/b>adapted from Brot vom Niederrhein<\/a>)
<\/b><\/p>\n

Starter<\/b> (Monheimer Salzsauer)
90 g medium rye flour
90 g water
18 g rye mother starter (100%)
2 g salt<\/p>\n

P\u00e2te Ferment\u00e9e<\/b>
52 g bread flour*)
48 g whole wheat flour*)
70 g water
0.5 g instant yeast (or 1.5 g fresh yeast)<\/p>\n

Final Dough<\/b>
200 g starter (all)
170 g p\u00e2te ferment\u00e9e (all)
400 g raw potatoes, grated
220 g cooked potatoes, riced or mashed (reserve cooking water!<\/i>)
50 g medium rye flour
199 g bread flour*)
181 g whole wheat*)
5 g\/1 tsp. molasses
13 g salt
1.5 g instant yeast (or 4.5 g fresh yeast)
more water as needed (I added 40 g potato cooking water<\/i>)<\/p>\n

*) Original recipe: medium wheat flour Typ 1050<\/i>) <\/p>\n

DAY 1
(10:00 – 12:00 am)
Mix all starter ingredients, cover, and leave for 16 – 18 hours at room temperature.<\/p>\n

Mix ingredients for p\u00e2te ferment\u00e9e at low speed for until all flour is hydrated, then knead at medium speed for about 6 minutes (DDT: 77-81\u00baF\/25-27\u00baC). Cover, and leave for 1 hour at room temperature, then place in refrigerator for at least 12 hours (overnight).<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
You can see the little potato pieces in the dough<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nDAY 2
\nKnead
\n all final dough ingredients for 4 minutes at low speed, then 8 minutes at medium-low speed, adding some of the potato cooking water as needed (dough should be very soft and sticky). Let it rest for 40 minutes, with one stretch & fold after 20 minutes.<\/p>\n

Preheat oven to 482\u00baF\/250\u00baC, including baking stone and steam pan.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Nicely risen dough<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Shape
\ndough into a round and place, seam side up, in a floured rising basket.<\/p>\n

Sprinkle with flour, cover, and proof for about 45-60 minutes at room temperature, or until it has grown 1 1\/2 times its original size (finger poke test: a dimple should remain visible).<\/p>\n

Turn bread out onto a parchment lined baking sheet (or a peel to bake directly on the stone). Score. <\/p>\n

Place bread in oven, steaming with a cup of boiling water poured in the steam pan (or whatever steaming method you prefer). <\/p>\n

Bake for 15 minutes, remove steam pan, rotate the loaf, reduce heat to 400\u00baF\/200\u00baC, and bake for another 30 – 40 minutes, until it is dark golden brown and sounds hollow when thumped on the bottom (internal temperature: 200\u00baF\/93\u00baC).<\/p>\n

BreadStorm<\/b><\/a> users (<\/b>also of the free version<\/a>) <\/b>can download<\/b> the formula:<\/p>\n