Ingredients
- For the pre-dough
- 600 g potatoes
- 100 g flour
- 100 g water
- 1 g yeast
- For the main dough
- 400 g flour
- 4 g yeast
- 13 g fine sea salt
- 60 ml lukewarm water
- +/-60 ml lukewarm water
- Flour for processing
Instructions
- The day before, boil the potatoes with the skins on, drain, let cool and put in the fridge overnight.
- For the pre-dough, mix the flour with the water and yeast in a small bowl. Close it airtight and let it rest at room temperature for an hour before putting it in the fridge overnight.
- The next day, peel the potatoes, then grate them roughly into a large bowl and add the pre-dough, the flour, the yeast, the salt and the first 60 ml of water. Mix everything together slowly, then knead for 6-7 minutes at medium speed. Meanwhile, keep adding 60 ml of water a little at a time. Continue kneading until the dough is shiny. It will still be slightly sticky. Cover the bowl airtight with cling film and leave to rest for 30 minutes. Then fold the dough with a dough card. Close again and leave to rest for 30 minutes. Fold. Leave to rest for 60 minutes. Fold. Leave to rest for 90 minutes, now just covered with a clean kitchen towel. The dough is now fluffy, soft.
- Preheat the oven to 220 degrees top/bottom heat, including a baking dish on the bottom of the oven. Put the dough on a properly floured work surface and also dust generously with flour. Using a pastry card, cut off pieces, carefully shape them into rolls and place them on a baking tray lined with baking paper. Leave the rolls to rest for another 10 minutes.
- Pour 50 ml of water into the bottom baking tray, immediately put the tray with the dough into the oven, quickly close the oven door and bake for about 15 minutes until the rolls look light brown and crispy.
Recipe: Heike MeyersÂ
