Potato Hybrid Sourdough

Makes 12-slices 

Calories: 190 

Carbs: 36 g 

Fiber: 0 g 

Protein: 5 g 

Grade: F

1. STARTER bubbled for 9 hours

   1. • 50 g starter

      • 50 g water

      • 50 g bread flour

      • 10 g honey

2. MIX and REST 30 minutes

   1. • 150 g potato mash [105 g]

      • 40 g cream

      • 115 g water

      • 5 g instant yeast

      • 5 g psyllium husk

      • 20 g butter

      • 25 g sugar

      • 400 g Double Bubble

3. ADD and DOUGH HOOK KNEAD 5-5-5

   1. • 10 g salt

4. SHAPE, PAN, SEAL, BENCH REST for 30 minutes

5. REFRIGERATE for 10 hours

6. BENCH REST 30 minutes

7. BUTTER and BAKE for 40 minutes at 350 degrees

8. BASTE with BUTTER and STEAM COOL