Description
Discover the unique flavors of Saltrising Bread with our expert guide. Learn its fascinating history, step-by-step baking tips, and secrets for perfect texture.
Ingredients
Scale
- 1 large russet potato, cut into 1/4-inch slices
- 1 tablespoon (15 ml) sugar
- 1 1/2 teaspoon (8 ml) s baking soda
- 1/4 teaspoon (1 ml) table salt
- 3 tablespoon (45 ml) s all-purpose flour
- Boiling water to cover
- 1 cup (240 ml) warm (100°F) water
- 2 cup (480 ml) s all-purpose flour
- 3–4 cup (840 ml) s all-purpose flour, plus more for dusting
- Vegetable oil or vegetable spray
Instructions
- Place the potato slices into a clean quart-sized glass jar, ensuring they fill the jar halfway. Sprinkle in the sugar, baking soda, salt, and 3 tablespoons of flour. Pour boiling water over the contents until the potatoes are submerged. Use a chopstick or spoon handle to gently stir the mixture; clumps are okay. Add more boiling water if needed to cover the potatoes fully. Seal the jar with cling film, cut a small slit in the film, and set the jar in a warm spot (100°F-105°F) until it froths up, which should take about 8-12 hours.
- Pour the foamy liquid through a strainer into a large bowl, discarding the potato pieces. Add 1 cup of warm water to the bowl. Gradually whisk in 2 cups of flour until the mixture resembles a pancake batter. Cover with a towel and keep warm until the mixture doubles in size, roughly 2 hours.
- Dust a work area generously with flour. Slowly incorporate 1 or 2 cups of flour into the sponge to form a sticky, rough dough. Transfer the dough onto the floured surface and sprinkle an additional 1/2 cup or so over it. Knead by hand until the dough becomes softer and less tacky, for about 5 minutes.
- Divide the dough into two equal portions. Flatten one portion into a rough 9-inch rectangle, roll it from the long side into a cigar shape, and place it seam-side down in an oiled 9-inch bread pan. Repeat with the other dough piece. Cover the pans and allow the dough to rise until it reaches the pan’s rim, approximately 2 hours. About 20 minutes before the dough has fully risen, adjust the oven rack to the center and preheat to 400°F.
- Bake in the preheated oven until the loaves have a golden-brown crust and sound hollow when tapped, about 35-40 minutes. Let them cool completely on a wire rack.
Notes
- Ensure potato slices are fully covered with boiling water to promote even fermentationnGradually incorporate the reserved flour during kneading for a soft, pliable doughnTap the bottom of the loaves; a hollow sound confirms they are fully baked
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Française
Nutrition
- Calories: 300
- Fat: 12g
- Protein: 8g
Keywords: potato starter bread, homemade bread recipe, russet potato bread, baking with potatoes, shaggy dough technique, warm water sponge