It’s taken me a while (and a number of burned loaves) to learn how to bake in our wood-fired oven. But even when a bread was completely charred, there was the promise of a great loaf in the texture of the crumb and the smoky fragrance. Today’s potato bread was as close to perfect as I’ve been able to achieve. This loaf was loaded at a hearth temperature of approximately 580F and baked for 25 minutes.
The sourdough potato formula is loosely based on Hamelman’s recipe in ‘Bread’. The potatoes are german butterball harvested from our garden.
- pre-dough of 300g whole grain kamut at 100% hydration mixed with 1 tbsp of starter; I left this to ferment overnight
- mix up pre-dough, 300g of wheat bread flour, 600g of whole grain kamut, 300g of boiled potatoes (roughly chopped, skin and all), 2% salt
- about 6 hours rise with 1 punch-down
- shape into loaves and give final proof of 1 hour
- bake in hot oven
The bread has a really nice sour tang that offsets the slightly sweet and starchy flavor of potato. This is my first submission to YeastSpotting.
thirteenvegetables 
Wow, those look professional!
Beautiful looking bread. Love your nice open crumb. I have made similar bread before but not with kamut. Where do you buy your Kamut and is it freshly milled?
I special order the kamut in 25 pound bags through my grocery store. I think they get it from here: http://montanaflour.com/products/kamut/
I grind as needed in a stone mill.