Pane Di Patate
- 30m Prep Time
- 1h 0mCook Time
- 8h Ready In
A rustic Italian bread made with mashed potatoes and a blend of tipo 1 and wholemeal emmer flours, leavened with a white sourdough starter. The potato adds moisture and a soft crumb, while the polenta dusting gives a crunchy crust.
Ingredients
- 100 g mashed potato
- 310 g tipo 1 flour
- 310 g wholemeal emmer flour
- 10 g fine salt
- 100 g white sourdough starter
- 370 g cooking water
- fine polenta flour for dusting
Nutrition (per serving, estimated)
Estimated based off 1 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 27 mg
- Iron: 1.21 mg
- Magnesium: 66 mg
- Phosphorus: 156 mg
- Potassium: 1098 mg
- Zinc: 0.7 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 100 g mashed potato
- 310 g tipo 1 flour
- 310 g wholemeal emmer flour
- 10 g fine salt
- 100 g white sourdough starter
- 370 g cooking water
Prepare
- fine polenta flour, for dusting
Let's Cook
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Step 1.
Peel the potatoes, then boil them until tender. Drain, reserving the cooking water, and mash the potatoes until smooth. Measure out 100g (scant ½ cup) of mashed potato; set aside any leftovers for another use.
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Step 2.
In a large bowl, combine the 100g mashed potato, 310g tipo 1 flour, 310g wholemeal emmer flour, 10g salt, 100g white sourdough starter, and 370g of the reserved potato cooking water (heated to 38–40°C/100–105°F). Mix thoroughly until a shaggy dough forms.
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Step 3.
Turn the dough out onto a lightly floured surface and knead until smooth and stretchy, about 10–15 minutes. Cover the dough with a damp cloth or plastic wrap and let it rest for 10 minutes.
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Step 4.
Dust a large proving basket (banneton) generously with fine polenta flour or cornmeal. Shape the rested dough into a tight ball, then roll the seam-side in additional polenta flour. Place the dough seam-side up in the prepared basket. Cover and let prove at room temperature for 4–8 hours, until nearly doubled in size and puffy.
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Step 5.
Place a baking stone or inverted baking sheet on the middle rack of the oven. Preheat the oven to 250°C/230°C fan/480°F/gas 9+ (or as high as it will go). Dust a baker's peel with polenta flour. Carefully turn the proved dough out onto the peel, seam-side down. Slide the loaf onto the hot baking stone. Bake for 15 minutes, then reduce the oven temperature to 200°C/180°C fan/400°F/gas 6 and continue baking for another 45 minutes, until the loaf is deep golden brown and sounds hollow when tapped on the bottom. Transfer to a wire rack and let cool completely before slicing.