I have been following Lutz Geißler’s blog for a little while now after learning about him through his first book, Brot Back Buch Nr. 1 (excellent bread book if you can understand German). He recently posted a new recipe for Kartoffelfladenbrot or Potato Flat Bread. It’s quite an easy bread to make if you’re experienced with other flatbreads (Focaccia et al).
Here is the link to the article but I have translated and included baker percentages of the recipe below:
AP Flour 100% 600g
Potatoes 25% 150g
Water 60% 360g
Yeast 0,6% 3,5g
Salt 2% 12g
Total 187,6% 1125g
DDT 26°C (78°F)
Peel potatoes and cook until tender. Let cool and mash.
Mix all ingredients on first speed for 5 minutes. Then knead for 8 minutes on second speed to a smooth, medium strength dough.
Bulk ferment 20-24 hours in refridgerator or around 2 hours room temperature.
Halve the dough and pre-shape.
Cover and let rise for 30-60mins.
On a floured surface and a few drops of olive oil on top of dough, press the dough pieces flat with finger tips. Make sure entire dough is pressed flat but hilly from air pockets.
Cover and let rest for 30 minutes. Press dough again as before with finger tips.
Cover and let rest.
Lightly salt (if desired; I found it a bit too salty so will omit next time) and top with herbs if desired.
Place into preheated oven at 280°C (530°F) with steam. Bake 12-15 minutes.
Note: I also put two tablespoons of freshly chopped chives into the dough (1Tbsp per loaf) into the dough and added really great flavor. Of course, you can play around with your own herbs to see what works best for your taste.
Enjoy!