Mr Potato Bread from Bourke Street Bakery - truly a flavorsome bread

As part of the plan to try using up 5 kilos of potato that we have, I turned to Bourke Street Bakery cookbook for Mr Potato Bread. 

This was the first time I followed BSB's method of starter built, i.e. number of feedings and amount of starter. In the past, whenever I made the sourdough from BSB, I adapted Hamelman's method.

I usually fed the starter twice before the bake, but I did three for this bake (followed the book's feeding schedule). The dough was much more active. However, come to think of it, it could have been10% of rye in the dough that contribute to a rather active dough or it could be both.

Apart from following the book's feeding schedule, I also didn't substitute the nigella seeds in the recipe for something else  I am usually a serious offender  when it comes ingredients substitution. I'm glad I didn't for this bake as the nigella seeds enhanced the flavour of the bread tremendously. The aroma was fantastic. The seeds together with rosemary gave the bread extra kick, extra flavour. It was really a flavoursome bread.

 Nigella seeds also known as kaloonji in Indian cuisine

This is unusual potato bread, different from the ones I made before that included mashed potato. This bread called for chunk potato, which still can be seen when the bread was cut. It gave the rustic look and provide some different texture to the bread.

BSB's recipe use 62% hydration, I increased this to 66% as I rather like working with high hydration dough. It's easier, more pleasant and fun when it comes to kneading.

More photos and recipe can be found here. 

Sue

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