Potato Dill Sourdough

This bread is a favorite of my kids. I have to keep them supplied on a regular basis. Recipie follows.

1st day:

1 lb mashed potatoes

14 oz (1 3/4) cup cold water 55 degrees

1 cup white starter

3 tablespoons milk powder

3/4 c wheat germ

1 #15 oz unbleached white bread flour

3 teaspoons sea salt

4 tablespoons finely chopped fresh dill

Place water, starter, milk powder, wheat germ, flour and potatoes in the bowl of a mixer with a dough hook in place. Mix on low for 4 minutes. Cover the bowl with a cloth & let rest for 20 min.

Add salt 7 mix on medium for 8 minutes then add the dill. The dough should be sticky but firm and elastic. Knead it for a few minutes. oil a mixing bowl lightly and put thye dough in it, cover with plastic and refirgerate 9 to 14 hrs.

2ond day:

Remove the dough from the refrigerator. It should have increased by about 1/2.If not let it sit at room temp untill it does. 1-1.5 hrs Cut dough into 2 to 3 pieces And degass them. Tuck under the edeges while rotating the dough into a football shape. Cover and let set for 15 minutes. Reshape the dough and place it smooth side down into a proofing basket or what ever you would like to use. cover with plastic and and refridgerate for 10 to 14 hours. Prehear oven to 500 one hour befor baking. Remove dough from the fridge and let it continue to prook untill it reaches an internal temp of 60 to 62 degrees. If you used proofing baskets invert one on a floured bakers peal. Dock the loaves with a razor blade off center the long way (see photos).reduce oven temp to 450 and put the loaf on the tile (porcilen). Spray water liberally on the loaves. Bake for 20 minutes. Rotate the loaves and bake for another 12 to 15 min.

You may need to keep a pan of water in the oven dependingon your humidity level. I usually spray the loaves twice in the first 5 min. Remove to a cooling rack.

This bread is really flavorfull and will spoil you for store bought or even good resturant bread.

Good luck, great baking

Marty