Monthly Archives: June 2015

There’s Always a Catch…

Potato Bread! (Photo credit: Tim Spreadbury)

Potato Bread! (Photo credit: Tim Spreadbury)

We often get requests for our bread recipe. When we were preparing for the opening of Amass, I tested numerous different bread recipes. All of them were sourdough-based with just varying types and ratios of flours and ferments. After countless loaves of disappointment, I took a step back and looked around . Relae, Bror and Noma all do amazing sourdoughs that have taken them a very long time to master. Why was I trying to create another version of something that already existed? I started looking at unconventional styles of bread that come from the region. Flat breads are probably the most common of breads that come from Scandinavia. In particular, there is a Norwegian bread called lefse. It is flatbread made with potatoes, shaped very thinly and then grilled. Now our bread really doesn’t resemble the traditional lefse, but it became the springboard for creating it. Our bread is rolled much thicker. But more importantly, I wanted to highlight the fermentation process because after all, bread is a living being.

So here is our recipe for our Fermented Potato Flatbread. We are very proud of it and are always looking for ways to improve it. And like many recipes, it has changed quite a bit from our original recipe. With this in mind, feel free to use this recipe as a starting point for whatever crazy concoctions you have created. There is only one catch…You have to share all the new versions with us. If you come up with something cool, please feel free post it on Instagram and tag us in it. @amassmo @amassrestaurant #amass

Fermented Potato Bread

1.5 kg of large Yukon Gold potatoes (baking potatoes in Denmark)

1.2 kg flour

.6 l plain yogurt

50 g salt

10 Days Before

  1. Boil potatoes (leave the skin on) in a large pot of water until very soft in texture (time will be dependent upon the size of the potatoes).
  2. Drain water from potatoes and when cool enough to handle, peel off skin.
  3. Weigh 1kg of cooked and peeled potatoes (you will have more potatoes than you need and mix 20g of salt with the potatoes (it’s fine if the potatoes break apart).
  4. Take the potatoes and place them in a vacuum bag and seal.
  5. Keep potatoes in a room at least 30C for a minimum of 10 days. The bag will expand due to the gas produced from the fermenting potatoes.

1 Day Before

  1. In a stand mixer (e.g. Kitchen-Aid), place potatoes, yogurt, flour and 30 g of salt (with potatoes at the bottom of the bowl and salt on top) and mix until the dough comes together. The consistency should be bread-dough like.
  2. Place the dough into a bowl, cover and refrigerate for 24 hours.

Day of

  1. Prepare a BBQ grill.
  2. Weigh 180 g of dough and shape bread into circular rounds, about a 1cm thick.
  3. The grill should be hot enough that when you place your hand over the grill, you will have to remove it after 2 seconds (250-650C).
  4. Place breads onto grill and grill them until they have grill marks on both sides.
  5. Brush both sides of the bread with melted butter and place in a 200C oven for 5-6 minutes.