The home-made bread with potato is a typically dense and very filling bread. It is non-friable, easy to slice and stays fresh for several days. Unfortunately, less and less people bake this kind of bread at home these days, but who still does, does it like grandma: with 8 kg of flour and a lot of work.
First boil the potatoes, then peel and mash them. Sieve the flour and put it next to the potatoes in a large bowl. Mix some flour with the potatoes, then pour approx. 3 oz. of water mixed with yeast and sourdough. Bash it all together, sprinkle plenty of flour and leave it to rest overnight. (According to the Christian tradition, one should carve a cross into the bread and ask for a blessing.)
The next day the dough should be completely spread in the bowl. Now dissolve the salt in half a liter of lukewarm water, then pour it on the bread dough. Bash the flour to it in smaller doses until it is nice and smooth. (The amount of water depends on the quality of the flour. The dough should not be too soft in the end.) Cover the dough and wait until it leavens. Meanwhile, warm up the oven. When the dough is leavened, shape the bread and bake it for about 1 hour in a hot oven (210-230 degrees). The rest of the dough from the bowl may be used to prepare another sourdough or a so-called “birdie”, traditionally shaped in two simple moves by the Transylvanian ladies.
Put the new sourdough in a smaller bowl and leave it covered until the next baking.
Beat off the burnt shell of the bread and rasp it if necessary, then wrap it in a cloth and leave it to cool down.
2 kg flour
1/2 kg potatoes
2 tablespoons of salt
5 dkg fresh yeast
15 dkg sourdough