Today I make Dan Lepard’s crusty Potato Bread. The original recipe is
found in his book “The Handmade Loaf”. I’ve tweaked it a bit, using whole wheat bran,
rye and I love the smell and taste of wheat germ.
Because of the grated potato the dough was wet.
I used the mixing method from Maggie Glezer’s Royal Tortano and let it mix
until the dough cleaned the bowl. This took about 10 minutes. I could almost
pour it into the slightly oiled bowl. But it was tacky in stead of sticky, a
good thing.
I wanted to use my second hand cast iron pan to bake this bread. Thai food doesn't use
cast iron pans; most Thai food is stir fried over high heat.
Luckily for us our second hand cast iron pan was found in a second hand shop in Amsterdam
and traveled in a backpack to our kitchen.
