- 2 medium potatoes
- 1 sweet sponge sugar
- 1.5 sweet spoon salt
- 1 tablespoon instant maya
- 1/2 tea cup warm milk
- 4 tablespoon olive oil
- 1 tea spoon black pepper
- 1/4 cup potatoes boiled water
- 3/4 cups warm water
- 3 cups of flour
The reason why we use potatoes boiled water in it is that the starch makes it possible for your plant to last longer. Do not forget to include the salt in the last stage while kneading your dough. Be sure to add in small portions of your bowl. If you are performing dough fermentation during the winter season, you may be able to carry out a closed fermentation process in a lightly heated oven. The cooking time will vary depending on the performance of your oven.
Always use a container full of water. This will provide moisture balance inside the oven and help your bread to be crusty.
How is it prepared?
Bring the boiled patties to the side of the water and provide the purity. In this process, peel the potato shells and transfer them into a medium sized container.
Crush the potatoes with the help of a fork or crusher. Add warm milk, olive oil and stir well.
Mix well in a separate container with water, potatoes boiled water, instant yeast and powdered sugar.
Add the potato mixture over and mix with a spatula. Then start kneading by adding the flour gradually.
Add the salt in the kneading step and knead as gently as you get a lightly sticky, doughy paste.
Cover the soft dough you have obtained with a damp cloth or stretch film so as not to breathe, and let it brew for about 40 minutes at room temperature.
Then give it a round shape and transfer it onto the oven tray with baking paper or, if it is, into the oven-baked round baking cabinet in your home. Let’s have another 15 minutes.
Place a container filled with water in a preheated 180 degree oven. Then give your bread to the oven and cook for about 30-35 minutes.
Take it out and let it cool down at room temperature and then consume it with pleasure.