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Rustic Potato Sourdough loaf

Rustic Potato Sourdough Loaf

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Prep Time 25 minutes
Cook Time 45 minutes
Resting and Fermenting 6 hours 50 minutes
Total Time 8 hours
Course Bread, Side Dish
Cuisine European
Servings 1 large loaf (about 10 slices)

Equipment

  • Mixing bowls At least two, one for mixing and one for proofing.
  • Kitchen scale Measuring by weight is key to consistency in bread baking.
  • Dough scraper or spatula Helpful for folding and shaping sticky dough.
  • Dutch oven Essential for achieving that golden, crusty exterior. If you don’t have one, a heavy oven-safe pot with a lid will work.
  • Clean kitchen towel or proofing basket To support the dough during its final rise.
  • Sharp knife or lame For scoring the loaf before baking.

Ingredients
  

  • 400 g bread flour or substitute with all-purpose if needed
  • 150 g mashed potatoes plain, unsalted — leftovers work perfectly
  • 100 g active sourdough starter fed and bubbly
  • 180 g warm water
  • 10 g salt
  • 1 tbsp olive oil optional, for a softer crust
  • 1 tsp honey or sugar to feed the starter and balance the tang

Optional Add-ins:

  • Chopped rosemary thyme, or roasted garlic for added flavor
  • A handful of shredded cheddar for a cheesy potato bread version

Instructions
 

Mix the Dough

  1. In a large mixing bowl, combine the mashed potatoes, active sourdough starter, and warm water. Stir until well blended. Add the flour, salt, and honey. Mix with your hands or a spatula until a shaggy dough forms. The dough will be sticky — that’s normal.

Bulk Fermentation (First Rise)

  1. Cover the bowl with a towel or plastic wrap and let it rest for 30 minutes. Then, perform a series of stretch and folds every 30 minutes for the next 2 hours to strengthen the dough. To do this, grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat on all four sides.
  2. After the final fold, let the dough rest undisturbed for 4–5 hours at room temperature until it’s puffy and has increased in size.

Shape the Dough

  1. Lightly flour your work surface and gently tip the dough out of the bowl. Shape it into a round or oval loaf by folding the edges toward the center. Let it rest seam-side down for 10 minutes.
  2. Then, flip the dough over and tighten the shape by pulling it toward you on the surface to build tension.

Final Proof

  1. Place the shaped loaf into a proofing basket or bowl lined with a floured towel. Cover and let it rise in the fridge overnight (8–12 hours). This slow rise develops flavor and helps the dough firm up for baking.

Bake

  1. Preheat your oven to 475°F (245°C) with your Dutch oven inside for at least 30 minutes. Carefully turn the dough out onto parchment paper, score the top with a sharp knife or lame, and place it into the hot Dutch oven.
  2. Cover and bake for 25 minutes. Then uncover and bake for another 20 minutes until deeply golden and crusty.
  3. Remove the bread and let it cool completely before slicing (seriously — waiting is the hardest part).