Description
A comforting and rustic Sourdough Potato Bread recipe that pairs beautifully with savory dishes and offers a tender crumb with rich potato flavor.
Ingredients
Scale
- 200g active sourdough starter (fed and bubbly)
- 450–500g all-purpose or bread flour
- 200g mashed potatoes (russet or Yukon Gold)
- 350–400g lukewarm water
- 10g fine sea salt
- Olive oil or melted butter (optional)
- Optional herbs (rosemary, thyme), minced roasted garlic, sautéed mushrooms
Instructions
- Prepare the potatoes: Boil or roast two medium russets until very tender, then mash without lumps. Cool to lukewarm.
- Feed your starter: Refresh your sourdough starter 4–8 hours before mixing so it becomes lively and active.
- Mix the dough: In a large bowl, combine the mashed potatoes, 350–400g lukewarm water, and 200g fed starter. Whisk lightly to integrate. Then add 450–500g flour and 10g salt. Mix until a shaggy dough forms.
- Autolyse and rest: Let the dough rest for 30–45 minutes.
- Build strength with folds: Perform a series of stretch-and-folds every 30 minutes for two hours.
- Bulk ferment: Allow the dough to rise at room temperature until it increases by about 30–50%, approximately 3–6 hours.
- Shape the loaf: Turn the dough onto a floured surface, pre-shape into a round, and rest for 20 minutes. Then shape tightly into a boule.
- Proof: Place the shaped loaf in a floured banneton or bowl and proof in the refrigerator overnight for 8–12 hours.
- Preheat your oven: Preheat to 460°F (240°C) with a Dutch oven or baking stone inside for at least 45 minutes.
- Score and bake: Turn the loaf onto parchment, score with a sharp blade, then bake covered for 20 minutes. Remove the lid and bake another 20–30 minutes until deep golden.
- Cool: Let the bread cool completely on a rack before slicing.
Notes
For added flavor, fold in sautéed mushrooms or minced roasted garlic during the final folds. Brush the loaf with melted butter right out of the oven for a tender crust.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
Keywords: sourdough, potato bread, comfort food, baking, artisan bread