Potato Bread

November 25, 2020 | Chef Oliver Lim


A 53% 265g Water
100% 500g German Bread Flour Type 550
5% 25g Norcia Sourdough Powder
3% 15g Salt
2% 10g Domino Verde Natural Improver
2% 10g Angel instant yeast
B 71% 355g Roughly mashed russet potato(Steamed and skinned)
1% 4g Angel Yeast Extract
5% 25g Olive oil
4% 20g Minced Garlic
C 10% 50g Optional Filling: Shredded Parmigiano Reggiano
10% 50g Cheese Cubes


  1. Using an electric mixer, mix all the ingredients of the bread dough (A) until well blended.
  2. Add in two tablespoon of the potato mix B at intervals, until well blended, then add another spoon of potato mixture, until dough is silky and smooth.
  3. Cover and leave the dough for first bulk fermentation for 15 mins in room temperature.
  4. Place dough on table to do a letter fold, put back into bowl to rise for second fermentation for 15 mins.
  5. Divide the dough into 150g sizes
  6. Final fermentation for 30 mins
  7. Bake 250̊C for 10-15 mins

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Potato Bread