Reference to Homemade 5-Star Potato stuffed bread with sourdough starter

Hoping to eat Potato stuffed bread with sourdough starter a 5-star restaurant's, but for a few causes are not able to go to restaurants. This recipe gonna help you with useful ways on producing a Potato stuffed bread with sourdough starter like a famous chef made.

We hope you got insight from reading it, now let's go back to potato stuffed bread with sourdough starter recipe. To cook potato stuffed bread with sourdough starter you need 21 ingredients and 11 steps. Here is how you do that.

To prepare an unforgettable Potato stuffed bread with sourdough starter, here are the ingridients needed:

1. Prepare of Starter feeding:.
2. Prepare 50 gr of cold starter from fridge.
3. Prepare 50 gr of all purpose flour.
4. You need 25 gr of whole wheat flour.
5. Use 50 ml of water.
6. Use of Dough ingredients:.
7. Prepare 100 gr of all purpose flour.
8. You need 50 gr of whole wheat flour.
9. You need 75 ml of water.
10. Get 1 tsp of salt - given after autolyse.
11. Prepare 1 tsp of oil (olive oil / vegetable oil) - given after autolyse.
12. Use of Potatoes Stuffing:.
13. Get 200 gr of boiled and mashed potatoes.
14. You need 1/2 tsp of salt.
15. Use 1/4 tsp of chili powder.
16. Prepare 1/4 tsp of coriander powder.
17. Take 1/4 tsp of cumin powder (optional).
18. Get 1 pcs of chili.
19. Get 15 gr of chopped onion.
20. Prepare 1 tbsp of oil.
21. Get 1 tbsp of water.

After preparing the materials, next you are ready to cook your tasty Potato stuffed bread with sourdough starter by following the procedures on this section:

1. Mix the starter feeding ingredients in a bowl and let it be in room temperature for 2-3 hours. It will be double in volume. The starter is happy for you to use them..
2. When the starter is double in volume, mix it all togehter with 150 gr mixed flour and 75 ml water. Mix them well and form it as a ball of dough. It will be sticky and let it be sticky. Cover the bowl with towel. Keep it in room temperature for 30-40 minutes (Autolyse phase).
3. After 30-40 minutes, Give 1 tsp salt and 1 tsp oil to the dough. Mix them well by folding the dough. Form a dough. Let it rest in room temperature for 30 minutes..
4. Cover the bowl with wet towel. Place the bowl in the fridge for overnight cold fermentation..
5. Bring it out to the counter top when you are ready to bake. Punch down the dough. On lightly flour dusted counter, divide the dough into 4 pieces and shape it as ball. Let it do bench rest while preparing the potatoes..
6. Prepare the potatoes for the stuffing: In a non-stick pan, heat the oil and add the chopped onion, chili. Stir it for 1 minutes. Add the mashed potatoes, spices (salt, chili powder, coriander & cumin powder). Mix them well. Add some water and cook it until it is homogenised with the spices and the water is dried out. Transfer it out to the plate. Let it cool down for 5 minutes..
7. Take one piece of the dough, roll it flat (not too thin - 1 cm thickness). If the dough is very sticky, sprinkle flour on surface of the dough and the counter top/table..
8. Take one tablespoon of the mashed potatoes. Place it in the middle and cover it with the dough. Pinch it in the middle. Form a flat ball. Roll it flat with rolling pin. Do not press it too hard, it will cause the dough broken/ form a hole. Use your gently feeling and roll it flat..
9. Heat your non-stick pan with 1 teaspoon cooking oil. Place the flat stuffed dough on the pan. Bake it with medium heat on both side for 1-2 minutes. It will puff and push out some steams. It was awesome to see it puffed. To make it crispy, add another teaspoon cooking oil on other side of the bread while baking it..
10. Transfer it out to the plate and continue to bake another paratha..
11. Serve it with any condiments such as chutney / yogurt..

Looking at different websites I found sourdough starters using potatoes instead of wheat or rye. They all used cooked mashed potatoes. I still have some self-made wheat sourdough starter at home. So I could mix a bit of that with my grated potatoes. There's another sourdough starter, however, that rightfully deserves the unofficial title of "Easiest Culture to Keep." Instead of requiring a week or two Potato flakes yield a super soft dough that melts in your mouth once baked.

Recipe : Potato stuffed bread with sourdough starter

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