Ingredients for the sourdough starter

  • 50 g white flour
  • 50 g wholemeal flour
  • 100 g water

To prepare the sourdough starter

Mix all of the ingredients for the starter one week in advance. Cover with a tea towel and leave to stand for three days at 23 °C, then feed daily with an additional 10 g white flour, 10 g wholemeal flour and 20 g water. After this time, the sourdough starter can be kept active for as long as you like by feeding it daily.

Ingredients for the mother dough

  • 10 g white flour
  • 10 g brown flour
  • 20 g water
  • 10 g sourdough starter

To prepare the mother dough

To make the mother dough, mix all of the ingredients together, cover with a tea towel and leave to stand at 17 °C for 12 hours.

Ingredients for the main dough

  • 40 g mother dough
  • 180 g white flour
  • 30 g brown flour
  • 140 g water
  • 6.5 g salt
  • 10 g water
  • 100 g Albula mountain potatoes, boiled, peeled

To prepare the main dough

Then for the main dough, mix all of the ingredients up to and including the salt, 10 g water and potatoes by hand for 1 minute. Leave to rest for 30 minutes, then add the remainder and mix well but do not knead too heavily. Place the dough in a bowl and pull up the dough from all sides with your hands every 30 minutes for 3 hours to make it more elastic and to form the gluten network. Handle the dough more gently in the final hour so that you don't work out the air. Chill the dough in the fridge for 8 hours. After this time, place the dough on a floured surface and fold the non-floured surface of the dough on top of itself. Using a dough scraper and your hands, shape the dough into a round and leave to rest for 30 minutes. Lightly flour the dough, turn the floured surface downwards. Fold the upper third over the middle, then fold the sides inwards from the left and right, and finally fold the bottom section over the middle. Shape the dough into a round using your hands and place in a floured bowl to rise. Leave to ferment for 3-4 hours at room temperature. Place the dough in a floured, preheated cast-iron casserole dish and score with a razor blade or knife. Bake for 20 minutes at 230 °C with the lid on, then remove the lid and bake for a further 20 minutes at 200 °C.