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21 ingredients, 11 steps, cooking Potato stuffed bread with sourdough starter

How are you every body, at this time you can make recipe Potato stuffed bread with sourdough starter with 21 ingredients and 11 steps. Below this is how to prepare, please read carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 21 ingredients and 11 stages of easy cooking Potato stuffed bread with sourdough starter.

Ingredients all Potato stuffed bread with sourdough starter

1. Prepare : Starter feeding:.
2. You need 50 gr : cold starter from fridge.
3. Prepare 50 gr : all purpose flour.
4. Prepare 25 gr : whole wheat flour.
5. You need 50 ml : water.
6. You need : Dough ingredients:.
7. It’s 100 gr : all purpose flour.
8. Prepare 50 gr : whole wheat flour.
9. You need 75 ml : water.
10. You need 1 tsp : salt - given after autolyse.
11. It’s 1 tsp : oil (olive oil / vegetable oil) - given after autolyse.
12. Prepare : Potatoes Stuffing:.
13. You need 200 gr : boiled and mashed potatoes.
14. Prepare 1/2 tsp : salt.
15. It’s 1/4 tsp : chili powder.
16. Prepare 1/4 tsp : coriander powder.
17. It’s 1/4 tsp : cumin powder (optional).
18. Prepare 1 pcs : chili.
19. Prepare 15 gr : chopped onion.
20. It’s 1 tbsp : oil.
21. It’s 1 tbsp : water.

If all main ingredients Potato stuffed bread with sourdough starter it’s ready, We’re going into the cooking stage. Below is how to making with without fail.

Stages Cooking Potato stuffed bread with sourdough starter

1. Mix the starter feeding ingredients in a bowl and let it be in room temperature for 2-3 hours. It will be double in volume. The starter is happy for you to use them.
   
2. When the starter is double in volume, mix it all togehter with 150 gr mixed flour and 75 ml water. Mix them well and form it as a ball of dough. It will be sticky and let it be sticky. Cover the bowl with towel. Keep it in room temperature for 30-40 minutes (Autolyse phase)
   
3. After 30-40 minutes, Give 1 tsp salt and 1 tsp oil to the dough. Mix them well by folding the dough. Form a dough. Let it rest in room temperature for 30 minutes.
   
4. Cover the bowl with wet towel. Place the bowl in the fridge for overnight cold fermentation.
   
5. Bring it out to the counter top when you are ready to bake. Punch down the dough. On lightly flour dusted counter, divide the dough into 4 pieces and shape it as ball. Let it do bench rest while preparing the potatoes.
   
6. Prepare the potatoes for the stuffing: In a non-stick pan, heat the oil and add the chopped onion, chili. Stir it for 1 minutes. Add the mashed potatoes, spices (salt, chili powder, coriander & cumin powder). Mix them well. Add some water and cook it until it is homogenised with the spices and the water is dried out. Transfer it out to the plate. Let it cool down for 5 minutes.
   
7. Take one piece of the dough, roll it flat (not too thin - 1 cm thickness). If the dough is very sticky, sprinkle flour on surface of the dough and the counter top/table.
   
8. Take one tablespoon of the mashed potatoes. Place it in the middle and cover it with the dough. Pinch it in the middle. Form a flat ball. Roll it flat with rolling pin. Do not press it too hard, it will cause the dough broken/ form a hole. Use your gently feeling and roll it flat.
   
9. Heat your non-stick pan with 1 teaspoon cooking oil. Place the flat stuffed dough on the pan. Bake it with medium heat on both side for 1-2 minutes. It will puff and push out some steams. It was awesome to see it puffed. To make it crispy, add another teaspoon cooking oil on other side of the bread while baking it.
   
10. Transfer it out to the plate and continue to bake another paratha.
    
11. Serve it with any condiments such as chutney / yogurt.
    
12. Finish and Enjoy.

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