Garfagnana Potato Bread

Garfagnana potato bread does not have a particularly strong potato flavor, but the addition of boiled potatoes to the dough does make the bread more flavorful than ordinary Tuscan bread, and also softer and longer-lasting. The recipe involves adding 15% boiled, mashed potatoes to wheat flour, along with a little durum wheat flour, fine bran, medium-grain sea salt, sourdough starter and a pinch of brewer’s yeast to reduce the acidity. After the dough has been kneaded for a long time, it is formed into oval loaves, which are sprinkled with cornmeal and baked in a wood-burning oven for around an hour.

Season

Produced from July to March, from when potatoes are harvested until the end of their storage period