The Rustic Bakery

The Rustic Bakery

rustic-bakery.com

Tuscan Sourdough Potatoes Recipe By Our Masterchef Ingredients For the Autolyse: 800g 12% protein flour 50g rye flour 150g wholemeal flour 500g water 200g sourdough For the Final Dough: 280g water...

View full recipe on rustic-bakery.com

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Cooking tools:

  • Banneton
  • Refrigerator
  • Baking sheet
  • Parchment paper
  • Chef's knife
  • Bread scoring tool

Ingredients

  • 800g 12% protein flour
  • 50g rye flour
  • 150g wholemeal flour
  • 500g water
  • 200g sourdough
  • 280g water
  • 200g mashed potatoes
  • 20g salt
  • 12g dried rosemary

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