|400 g||floury potatoes|
|1 tbsp||sourdough starter|
|1 tbsp||olive oil|
|1 tsp||bread spice|
|42 g||fresh yeast|
|125 g||spelt flour|
|flour (for dusting)|
Add potatoes to a large pot, cover with water, and season with salt. Let simmer for approx. 20 min., or until fork-tender. Reserve 125 ml /0.5 cup of the cooking water, then drain potatoes. Press the potatoes through a potato ricer into a large bowl. Add reserved cooking water and let cool.
Add sourdough starter, olive oil, salt, bread spice, fresh yeast, spelt flour, and wheat flour and knead for approx. 10 min. Cover dough with plastic wrap and let rest for approx. 30 min.
Fold each side of the dough towards the opposite side, and let rise for approx. 30 min. longer.
Repeat the folding process, then form dough into a loaf and transfer onto a floured baking sheet. Let rise for the last time approx. 30 min.
Preheat oven to 230°C/450°F. Place a baking dish filled with water in the oven. Score loaf and bake for approx. 10 min. Reduce temperature to 210°C/410°F and remove the baking dish. Bake the potato bread for approx. 35 min. more. Remove from the oven and let cool down completely before slicing it. Enjoy!