Sourdough Potato Bread
Enriched with mashed potatoes, butter, and eggs, this versatile bread has the signature flavor and fluff of potato bread combined with the savory tang and open crumb of sourdough.
Ingredients
- 170 grams (6 oz or about 1 medium) Yukon gold potato peeled and cut into large chunks
- 390 grams (2¾ cups) bread flour, plus more for topping
- 6 grams (1 tsp) fine salt
- 125 grams (½ cup) sourdough starter active/fed
- 2 large eggs
- 56 grams (¼ cup) butter, melted and cooled plus more for pan
- 60 grams (¼ cup) potato water
Instructions
- Heat a large pot of water over high heat. When water boils, add potatoes and cook for 15-20 minutes, or until fork tender.
- Remove potatoes from water with a slotted spoon and place in a small bowl. Mash potatoes with a fork and allow to cool for 10 minutes.
- Meanwhile, combine flour and salt in the bowl of a stand mixer and whisk together. Add sourdough starter, eggs, and melted butter.
- Once cooled (for about 10 minutes or until cooled to 100-120°) add mashed potato and 60 grams (¼ cup) potato water. Mix together until a rough dough forms.
- Knead dough with dough hook on medium-low speed until smooth and clearing the sides and bottom of the bowl, and passes a windowpane test (see note). This may take about 10-15 minutes.
- Grease a clear container or bowl with oil. Mark the position of the top of the dough on the side the container with a washable maker or rubber band and cover with plastic wrap or a towel.
- Leave dough to rise at room temperature until it has increased in volume by about 50-100%. This may take around 4-6 hours but this depends on the ambient temperature and the strength of your starter. For faster rising or if room temperature is below 70° proof in the oven with the light on (leave yourself a sticky note on the oven so you don’t forget it is in there).
- Butter a 9×5-inch loaf pan. Flour a work surface. Fill a small bowl with water and use it to wet your hands. Punch down dough and gently release it from the sides of the container. Transfer dough to your floured work surface.
- Lightly stretch dough into a square and then roll into a 5x16 inch rectangle. Fold the dough in thirds, bringing the shorter edges in.
- Starting from one of the short edges, roll up the dough like a sleeping bag.
- Pinch together the seam and the ends. Add more flour to surface and use your hand to roll out dough to a roughly 8-inch log. Place dough seam-side down in the prepared loaf pan. Cover with a damp towel or lightly greased plastic wrap. Allow to rise until about doubled in volume, this may take around 3-6 hours.
- When ready to bake preheat to 350°. Dust the top of the loaf generously with flour.
- Bake for about 40-50 minutes, until golden brown and internal temperature is at least 190°.
- Allow to cool in pan for 5 minutes. Remove to a wire rack and cool completely before slicing. Once sliced, bread can be stored in a sealed plastic bag for up to a week at room temperature, or longer if frozen.
Notes
Take a small piece of dough and stretch it into a square with your hands. If you are able to stretch the dough thin enough that light shines through without the dough tearing then it has been adequately kneaded. If dough tears continue kneading, allow to rest, and then repeat this test. Continue until dough passes this “windowpane test”.