Sourdough Potato Bread
 
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Test recipe I am developing.
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Recipe type: Sourdough Potato Bread
Serves: 1½ lb loaf
Ingredients
Dough
  • Sourdough Starter - 250 g (7/8 cup)
  • Bread Flour - 2½ cups (330 g)
  • Instant Potato Flakes - ⅓ cup (27 g)
  • Sugar - 2 TBSP (25 g)
  • Instant Yeast - 2.25 tsp (7 g)
  • Salt - 1 tsp (6 g)
  • Olive Oil - 2 TBSP (27 g)
  • Milk - ¾ cup (183 g)
Wash
  • Olive Oil - 1 TBSP (14 g)
Instructions
Dough
  1. Measure 250 g of starter into mixer bowl.
  2. Combine flour, potato flakes, sugar, yeast and salt in a bowl.
  3. Measure milk and olive oil. Combine and warm (~95°F, 35°C).
  4. Add milk/olive oil and flour mixture to the mixer bowl going back and forth.
  5. Knead 8-10 minutes
  6. Place the dough in a lightly greased bowl.
  7. Cling wrap bowl.
  8. Ferment for 45 min.
 Ripe Test
Form
  1. Gently deflate the dough and place on a lightly dusted surface.
  2. Form and place on the greased pan.
  3. Drape wrap over and proof for 30 min. Ripe Test
Preheat, Glaze and Score
  1. Place pizza stone on the bottom shelf of the oven.
  2. Preheat the oven to 350°F/180°C/Gas 4. Give the oven an extra 5 minutes after it reaches temperature for the stone to also heat up fully.
  3. Score the loaf. Brush with olive oil.
Bake
  1. Bake for 40 minutes or until a thermometer inserted into the center registers at least 190°F/88°C.
  2. Cool on a wire rack.
Recipe by On Bread Alone at https://onbreadalone.com/recipes/sourdough-potato-bread/