TUSCAN SOURDOUGH POTATOES RECIPE BY OUR MASTERCHEF

Ingredients For the Autolyse: 800g 12% protein flour 50g rye flour 150g wholemeal flour 500g water 200g sourdough For the Final Dough: 280g water 200g mashed potatoes 20g salt 12g dried rosemary Procedure Autolyse: Mix all autolyse ingredients and let the dough rest for 45 minutes at 26 degrees. Gradually add water while mixing again. […]