Note: This recipe is also available as separate pdf-file with picture: Oregano-Crusted Potato-Bread
Using dried oregano as a topping makes this bread a little heartier with a nod towards Mediterranean cooking. If you prefer a more pronunced spicy flavor and a cleaner loaf (the oregano will eventually fall off the crust), just add the dried spices to the dough. Or use other herbs, like thyme or – one of my favorites – black onion seeds aka ‘Nigella’. This bread is good to have with tomato soup.
- 160g strong white flour
- 40g whole-wheat flour
- 40g levain, hydration: 100%
- 40g grated raw potato
- 120g water
- 2g fresh yeast
- 4g sea salt
- Dried oregano
Bulk Fermentation: 1 hour. Press the shaped dough into damp towels, then roll in a little oregano.
Final Fermentation: 1-1.5 hours
Bake-off: Bake at 230°C for 20-25 minutes to a healthy brown color.