Alter Fritz

Allegedly German Emperor Friedrich II (called "der alte Fritz") brought the potato to Germany. Since this bread is made with potatoes Ketex called it "Alter Fritz". My first use of "Mohnheim Style Sourdough", which is a sourdough with a little bit of salt added. Rye sourdough and a lot of wheat flour, still not too time consuming as there is no "fold and stretch" step.

Sourdough

• 90g (3 1/8oz) whole grain rye flour
• 90ml (3oz) water
• 18g (5/8oz) rye sourdough starter
• 1/3 tsp salt

Stir until smooth, cover and place at a warm spot (95°F/35°C) for a few hours . I put it into the oven and turned on the light, that should just get the temperature right. I left it in for 4 hours. Then let it ripen for a 12-16 more hours, total time should be 15 to 20 hours, a little more doesn't harm.

Main Dough

• Sourdough
• 300g (10 1/2oz) potatoes
• 30g (1oz) whole grain rye flour
• 480g (1 lb 7/8oz) bread flour
• 2 tsp salt
• 2 1/2 tsp Active Dry Yeast, 1 1/4 tsp of sugar and 65ml (2 1/4oz) of water, mixed and let stand for about 10 minutes (or 18g fresh yeast) 
• 80ml (2 3/4oz) water
• 1 tsp barley malt powder (optional, helps the dough rise)

Peel potatoes and grate finely. Combine with all the other ingredients in a mixing bowl and knead 6 minutes or until the dough comes off the bowl. Cover and let rest for 30 minutes at room temperature.

Then form into round shape, place into fermentation basket, cover with plastic wrap and let the dough rise for 35 minutes at 95°F (35°C). Again you can use your oven with just the light on.

Place parchement paper on a baking sheet, carefully turn over dough onto sheet, cut into the surface and cover with a kitchen towel. Let rest for another 10-15 minutes.


Preheat oven to 485°F (250°C).

Place baking sheet on second level from the bottom, spray in some water and bake for 15 minutes. Open the door to let out steam, reduce temperature to 360°F (180°C) and bake with falling temperature for another 45 minutes.


Let cool on a cooling rack.

Original recipe (German language) on ketex.de.