Potato-yeast bread: too doughy, not enough flavor
I've been studying in NZ and my recent boyfriend is a Maori who has discussed his love for Rewana Bread or bread made with potato yeast that is a local specialty. Similar to a sourdough, this bread uses a starter: 1 cup water, peeled potato, 1 tsp sugar, and some flour. Over the next three days you feed it potato water and sugar, and Ive been throwing in a bit of flour to help maintain the batter like texture. My "bug" as its called here is about 5 days old, bubbly, and it looks like all the pictures online say it should, plus it has the nice yeasty smell that it should. Now, when I take my bug and add it to flour and a bit of salt I got rock hard bread with a sourdough tang. The next time I tried, I included lukewarm potato water and some sugar to help give it the hydration and rise it desperately needed. After an overnight rise I put my bread in at 175 C for about 45 min. The top is golden brown, and quite crisp. The underside is white and squishy, and of course tastes doughy, no sourdough tang at all. (Note: traditionally this bread is baked in a tin, but I have been baking it in a round glass baking dish because that's all I have.) The bread did rise and has plenty of holes, so I don't think my starter is at fault, but I'm not sure what to try next.
Do I lower the temp? I read that maybe I can put it lower in the oven... cook it longer... idk. Any help would be appreciated