Recipe: Fermented Potato Bread from Amass in Copenhagen

At Amass in Copenhagen, the full menu changes seasonally, but Chef Matt Orlando's fermented potato bread never comes off. Photograph by Amass.

This recipe for fermented potato bread from Amass restaurant in Copenhagen was adapted from recipes by Chef Matt Orlando of Amass in Copenhagen and Florence Fabricant of The New York Times. Measuring ingredients by weight is recommended for this recipe. Click here for a full foodie guide to Copenhagen.  

Fermented Potato Bread

Makes 8-10 bread rounds


20 ounces (550 grams) medium Yukon Gold potatoes (about 6)

1 1/2 tablespoons (30 grams) fine sea salt

10 ounces (300 grams) plain yogurt

1/4 ounce (7 grams) active dry yeast

4 cups (550 grams) all-purpose flour

3 tablespoons (42 grams) unsalted butter, melted

  1. Place potatoes in a saucepan, cover with water, bring to a boil, lower heat to a simmer, and cook until the potatoes are tender when pierced with a knife, about  minutes. Drain potatoes and set aside to cool.
  2. Peel potatoes, sprinkle with 1/2 tablespoon of salt, and place in a zipper-close plastic bag. Press down on potatoes to crush them while sealing the bag.
  3. Stir the yogurt and yeast in a mixing bowl and set aside 5 minutes. Remove potatoes from bag and place in the bowl of a stand mixer outfitted with a paddle attachment. Process on low speed while adding the yogurt mixture, remaining salt and about 3 2/3 cups of flour.
  4. Remove dough from bowl and knead by hand, adding the rest of the flour to keep it from sticking, until a smooth ball forms. Cover with plastic wrap and let sit for 3-4 hours, then refrigerate it overnight and up to 2 days.
  5. Remove dough from refrigerator 2 hours before baking bread. Cover a baking sheet with parchment paper, and turn dough onto a floured surface. Divide dough into 8-10 balls, then form each one into a disk: Stretch one side of the disk out and fold it back on top. Turn disk and repeat 9 times. Each final disk should be about 3 1/2 inches in diameter and about 1/2 inch thick. Place disks on the baking sheet.
  6. Heat a grill or stovetop grill pan on medium-high. Place disks of dough on grill or pan for a minute or so, enough for a crust to form on the outside without coloring. Turn and repeat on the other side. Transfer rounds to the baking sheet. Heat oven to 400 degrees. Brush dough with melted butter on both sides. Bake rounds 5 minutes. Turn over, brush tops with more butter and continue baking 6 to 10 minutes more, until a knife slipped into the side comes out clean.
Amass copenhagen indulge
Chef Matt Orlando of Amass restaurant in Copenhagen is a native of San Diego. Photograph by Amass.


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