Potato & Rosemary Sourdough Bread. | Thomas Charles Mathiassen | Skillshare

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Potato & Rosemary Sourdough Bread.

teacher avatar Thomas Charles Mathiassen, A Culinary Project

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

12 Lessons (34m)
    • 1. Course Introduction.

    • 2. Flour for bread baking.

    • 3. How To Make A Sourdough Starter.

    • 4. Scale of the ingredients and mix the dough.

    • 5. Prepare the potatoes.

    • 6. First fold with potatoes.

    • 7. Second fold.

    • 8. Final fold.

    • 9. Pre shape the dough.

    • 10. Simple shaping technique.

    • 11. Score and bake the bread.

    • 12. Final thoughts.

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About This Class

Learn the art of potato and rosemary sourdough bread, you will get basic knowledge to make your own sourdough starter and your first simple sourdough bread, you will also gain some knowledge about flour used for bread baking.

Step by Step Recipe to Make a perfect potato and rosemary sourdough bread. Soft, Chewy, Airy but intense cream-colored crumb inside & Dark, Crispy, Caramelized & slightly sour crust outside. Kneading, Mixing, Proofing and Baking will have no secrets for you any more.

If you have any questions i will be so happy to answer all off them.

Meet Your Teacher

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Thomas Charles Mathiassen

A Culinary Project


I have always been crazy about bread since i was a kid, my earliest bread memory was when my mother would send me to the local bakery Langhoff's bakery in Silkeborg, Denmark to pick up a freshly baked bloomer, wrapped in a piece of paper.

My mother would cut some thick slices, of the bloomer a generous layer of butter and fresh strawberry jam, i was the happiest kid in the world, to me it was magic.

When i was around 11-12 years old, i would deliver newspapers on bike in the morning before i went to school, and at the end of my route i would knock on the backdoor to the local bakery, and have a chat with the baker, exchange a fresh newspaper with a fresh Danish pastry and one day he asked me if i wanted to come and work in the bakery, to help out a bit with the cleaning of... See full profile

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1. Course Introduction.: Hey, my name is Charles. I've been baking for almost 30 years. Professionally, I recently started to make small video to tools, and this is more video. Two tours are now made into classes. I would like to share all my experience and all my awesome recipes with you. Baking is really fun, and it's there purely Guess well, but it can also be a little bit frustrating, especially if your recipe is not working or if the result is not as good as your hope for. My classes are really simple to follow. It is step by step tutorials, and it will definitely take your baking to the next level. And in this course, you will learn how to make your own potato and rosemary sour dough bread. You're gonna learn basic knowledge about what flower to use when you're begging bread, and you'll also learn how to make your own sorrow starting from scratch. So see you inside the course. I really hope you enjoy it. 2. Flour for bread baking.: Hello, guys on Welcome back. This lecture is gonna be all about flower. The number one key ingredients in bread begging you will be so much more in control off your sado begging after this lecture. Wheat. In short, there's too main categories off wheat in the world. This common wheat or three d come by, Stephen. And then there's durum wheat. Tragic. Um, Door, Um, I don't just use the Latin names to sound a little bit more legit. The Latin names are very useful for clearing up any misunderstandings, Andi misconceptions that are widely spread in forums and Facebook groups. That message situation with all the misunderstandings about the different types of flour is basically due to the lack off a global, um, classifications system on flower. For example, in France and Italy, common wheat is called soft wheat, and durum wheat is called hard wheat because basically Durham means heart in Latin. Okay, enough with you. Let him. But for example, in the US, hard wheat usually means high protein, common wheat and soft wheat means low protein common, which can you see the problem. So for the rest of this course, when we are talking about a strong bread, flour or bread flour. We're talking about a high protein common wheat and your bread, flour or strong bread flour should have a protein content between 11 and 15%. See you in the next list. 3. How To Make A Sourdough Starter.: What's up, guys? Childs Here in today's video, I'm gonna show you how to make your very own Solidos daughter, which is your first step in making the perfect soured over. It's almost every agent I think that makes your red rice. Some took groups off leavening agents. That's a chemical route, Then this group, where you will find industrial Vegas cheese. And then there's a joke route. But you will find out. Beloved Saleh, Go. This is one. Basically a salarios daughter is water and flour, but it's a little bit more complex than that. Inside, you'll find Wild East on Bacteria's Toby. More specific, you'll find lactic acid bacteria's. Those guys are responsible for the rice and your bread. Basically, they eat on. They burp on. They fought on. The magic happens. That brings us to the next question. Why should we bake salad or bread to me? This four reasons, the 1st 1 being the flavor. To me, it's simply better. But that's a matter of opinion. I think it has a lot off complex flavors and aromas. Reason number two is the texture. You will find that Ah, sour dough bread has a really, really nice crust and a JUI texture and an open crumb and nice air pockets. The third reason why I like sour dough. It's the shelf life. The bread will stay fresh for longer because it's slightly a sitting. The fourth reason is nutrition. Sodo helps to break down the protein and make all the nutrition available for the body, and it will give you a slow rise in your blood sugar compared to a white standard feasted loaf. When I start a new sado star, I always use organic home your flower. In this case, I used a spell flower. A organic whole meal is more likely to contain the bacteria's on the right. Use that we need scale of 40 grams off flower on 40 grand off water on. Give it a good mix onto all the flowers. Been hydrated fruit. Now cover your job with a lit very loosely Andi. Set it aside for 123 days. After a day or so, you should start to see some bubbles forming on the top off the sado. And if you sell a toast, us toe separate a little bit, and there's some brown war on top that is completely normal. You're sado should now smell slightly acidic and maybe a little bit off beer and wheat. At this stage, we will feed this hour. Go again and we continue to use the whole meal. Um, in this start up face, this time we use 60 gram off whole meal flour and 60 grams off water. Give that a good mix and cover it loosely and put it back. Ah, for 123 days now your sourdough starter will enter a face way will rise and collapse. And that is completely normal. That just means you're sado is really active. Now we will enter a stabilising face off your sour dough starter. This time I will feed it with a mix off 50% white flour on 50% whole meal flour. And we will do this seven days in row. That is to stabilizers roo and make it more predictable. And this time I use 100 gram of flour on 100 grand off water and of course, this sourdough starter. So get into a routine for the next seven days where you feed the sado Sada with, uh, two tablespoons off salarios data on 100 rounds off flower on 100 grand off water on the remaining off your solidos dollar, you can eat a give it to a friend or you can discard it. After seven days, your sourdough starter should look something like this. And if you are interested in making 100% rye bread, you could of course, make 100% rice Our which looks a little bit different but your principle is the same guys. I really, really hope you enjoyed the video. And I hope you manage to make your sour start. I get it too, to like this one, Onda. Now it's time for you to baptize shows our I named my guest would because I'm a huge fan off Cleanest would. So let me know in the comments section below What? You're baptized your sorrows. 4. Scale of the ingredients and mix the dough.: All right, let's get started in your mixing bubble. Take for milliliters of water. Take a lukewarm water 200 rounds off some of those done to solve my sour start a little bit in the water, and then I'm gonna add 500 graham off strong bread flour. I'm gonna add 70 grams off home. Your flower gives a nice flavor together with potatoes. And I'm just gonna barely mix this together just to hydrate the flour. So we're ready to do the outer lease. It's probably easier. And there you have it. It's just mixed together, so we're hydrating the flour Now. We're gonna leave it for 45 minutes to an hour toe out of these before we add the salt. 5. Prepare the potatoes.: now Our bread is out of losing for 45 minutes to an hour. I'm gonna prepare my potatoes toe. Put in the bread. Just take two. A decent sized potatoes were gonna make true breath today. So what you gonna do? It is credit in some nice dose. If you feel that jumps out too big, you can just put them a little bit more. Doesn't matter. They do. It's like a little bit on. Just take your potato. I put them in the cost of a skillet or baking clay and then some Some first rose money. I like to put it in whole no cutting and a little bit of a while. Give that a mix. You don't want to add any salt to this because you already have sold in your dough. So if you have sold here will be your breath would be too salty. So I only added a little bit of rosemary because I'm gonna add some more. We're gonna mix it in the door, put it in the oven 20 minutes. So now the potatoes have been in the oven for about 20 minutes on like crispy. Just take them out on a plate to leave them to to pull out completely. So they are ready for the door. So now our doe has been auto racing for just around. How phenomena? 45 minutes, and I see small, small holes starting toe become stretchy. So now I'm gonna add my salt to the door. I'm gonna add 12 grams of salt on that. I'm gonna mix that into the door. I'm just gonna incorporate the salt. Really? Well, now, uh, the soldiers incorporated. I'm gonna put it in a container. Like this moment. You use the rest of all any tasteless oil, but in this case, the potatoes already have only one. So I'm gonna use a little bit of Oliver. Just a tiny amount. Joe doesn't stick to your books. I know from my going to this one. And in this box is where we're gonna do the stretching unfolding. Um, but just so I'm not gonna do any mixing or anything, I'm not gonna do any slaps. And I'm gonna give this, though a little forward. Now on. Then we're gonna leave it for half in all, and then we're gonna incorporate some potatoes and rosemary, so leave it in a warm place for 30 minutes 6. First fold with potatoes.: now Widow has been resting for just about half an hour and you can see now the door is getting stretchy and it's very relaxed at the moment. So now I'm gonna give it a stretch on a boat, and at the same time, I'm gonna incorporate the potatoes from that we picked earlier on their completely cooled off by now. So let's get into it. Also gonna have some some rose murder Onda I used my rosemary hole, but if you feel it's too, course you can always chop it up a little bit. So in with the rosemary on in with some of the potatoes, I'm not going to use all of it. My music what is Spread it off all over the door like this, And then I'm gonna stretched on for my door on top off the potatoes. And if you feel that your potato chunks are too big, you can always like sports them a little bit, Davor. Now I'm gonna leave it for another half an hour, and then we're gonna stretch on fall again 7. Second fold.: so it has been another 30 minutes to 45 minutes on. Now the door is relaxed again on give it another fault on a stretch on and my door is already very, very active. I didn't see it still sticking. If you need to, you can. You can either have a little bit of oil to your hands. Water. So, given the food, stretch forward into the center, it spread to you. Now there potatoes and rosemary gets incorporated. Really? Well, you can see those nice chunks of potatoes. No, Cover it again. Leave it for a another 30 minutes on. We're ready for the third last fold. I think if you know, is not ready, then you can always give it 30 minute more, one hour more. It doesn't really matter as long as you keep on stretching and folding it until it's ready to appreciate 8. Final fold.: put your Dutch oven into your oven on Created in half an hour 45 minutes before your door is ready to break. Put your oven at 2 50 degrees socials. Now it has been another 30 40 minutes on. As you can see, the door is it's, uh, went active. I think this is gonna be the last fold on this time. I'm gonna my fingers in some cold water on this time. You want to be a little bit more gentle now that the door is so active, - I can see that the did the holes a lot more attention. Now it doesn't flatten out as much, so I think it's gonna be ready to appreciate him 30 40 minutes. So coming up, put it back in a warm, safe place. 9. Pre shape the dough.: it has now. Been another 30 40 minutes. I think our dough is ready toe. Appreciate. Um, this, though, is allude sticking. But that's okay. And I like to put whole meal in this breath, so I'm gonna spring on my web separates a little bit with some whole meal on a little bit on the top off the door. I'm gonna gently liberal arts. You don't want any flower on the inside of the breath on I'm gonna divide it to Doesn't have to be precise. I'm gonna fold it into the middle. I'm gonna turn it over, give it a little bit of attention. My best flavor. You can still see those. Nice. I'm gonna leave it here. Top of the flower doesn't stick to my table. Just people for your toe. So you get that nice tension in the dough and put it on top off the floor. You a little bit of flour on the I'm gonna cover it with a tutto for 10 15 minutes 10. Simple shaping technique.: So now Door has been resting for 20 minutes. 15 minutes, 20 minutes. You could see now they have flattened out a little bit. So now they are ready to do our shaping. I'm gonna do some round 10 inch Benetton's, um, Dustin, my little bit. What is a flower? Use? A little bit of whole meal as well. That's it. Now we're gonna do a very simple shape. Just gonna for it into the middle like this. We're not gonna do any complicated stitching off door anything. This is very simple on. If you are a beginner, this is a good way of doing it, and then I'm gonna turn it over, give it a little bit of like a tension pool when I just pull it towards me. If one use your your bench may, But just like we did when we appreciate just like that, I'm gonna put it upside down. Same with the 2nd 1 Leave it over. Get rid of something. Excess flow falling into the middle. Very simple. I want to make it too complicated. Turn it over. Give it attention. I got Let's call it 10. Simple. You don't want to overdo this you don't want. You don't want ripped the door and they have it. Turn it around with upside down in your ballot on dusted would have lived with a flower so it doesn't stick to your you're Tito and then you wanna cover them with Tito. Put them in the fridge on Leave them to prove overnight. Or you could just prove them for, like, one over two hours and then baked them. 11. Score and bake the bread.: Now your bread has been improving either in the fridge outside, and it's ready to bake. If you poke it a little bit, it should bounce back slowly if it doesn't bounce back. You approved it. So let's get our hearts skillets out and get ready to make on. Be careful not to burn yourself this blistering hot. So let's start with the 1st 1 I'm gonna dump it in very slowly. Careful not to burn yourself on this one. I'm gonna do it. According with the scissor, it's like is taken from the top team. Gregory. What? Your little on back into the oven on the last one. Probably in the direct, very gently on this one. I'm gonna cut it very traditional. Don't be afraid to cut interest. And remember, is all about having fun. There's nothing that it's wrong and there's nothing that is right. Just remember to have fun, probably on put it back into the oven. No, Bake your breath 25 minutes on. Take off the lid on. Then we're gonna beg it for another 10 minutes. Roughly I put in the bread at 250 degrees and then I immediately Lloyd toe. 220 degrees. So now your bread has been begging for 20 minutes on gonna take off the mitt on. Can we have a drum will on. Put it back into the oven on the 2nd 1 Back into the O for another 10 minutes. So now you potato and rosemary salario Brett has been breaking for another 10 minutes on its really two . If you're your brain, inspect. I'm gonna tap it on the bottom on What you want is that hollow sound Now your bread needs toe Cool off before you slice into them. So have a little bit of patients and let them cool off completely. 12. Final thoughts.: so ask you, potato roast my regret. Cool, Tom. A little bit. Nice crossed on. Uh, let's cut it open and see how it looks in time A little bit. What kind of weight And over those nice junkie potatoes in the breath on this smell is just amazing. The little bit of home meal, the potatoes, the potatoes give it a little bit of sweetness. The the roasted rosemary gives it a little bit of bitterness. And then you have to tang in us from the Salado, and it's just it's just completely amazing, and it tastes fantastic. If you could smell this, that is just amazing. That is fantastic. I hope you enjoyed the video and see you next time and keep on baking for