We’ve always loved the magic of sourdough potato bread—it’s a hearty twist on traditional loaves that blends the tangy zing of fermented dough with the fluffy moisture potatoes bring. Originating from simple rustic kitchens this recipe has evolved into a go-to favorite for home bakers seeking comfort and flavor.
In our experience it’s not just about the taste; this bread offers a satisfying bake that’s perfect for sandwiches or alongside soups. We’re excited to share our easy version that’ll have you creating bakery-quality loaves right at home.
Ingredients
In our sourdough potato bread recipe, we gather simple, high-quality ingredients that blend the tangy essence of fermented dough with the creamy moisture of potatoes. This combination creates a loaf that’s not only flavorful but also tender and versatile for everyday baking.
To prepare this delightful bread, we list the ingredients below in the order they are typically used, with prep notes for clarity:
- Active sourdough starter: 100 grams (fed and bubbly, ready for use to ensure proper fermentation).
- Potatoes: 200 grams (boiled, peeled, and mashed to add moisture and a subtle earthy flavor that enhances the bread’s texture).
- Bread flour: 500 grams (unbleached, for its high protein content that supports the dough’s structure and rise).
- Water: 300 milliliters (lukewarm, to activate the starter and hydrate the dough effectively).
- Salt: 10 grams (fine sea salt, added for seasoning and to strengthen the gluten network).
- Olive oil: 2 tablespoons (for coating the dough, which helps prevent sticking and adds a hint of richness).
These measurements yield approximately two loaves, making it perfect for sharing or storing. For optimal results, we recommend using a kitchen scale for precise weighing, as accuracy is key in sourdough baking.
Tools and Equipment
To craft our sourdough potato bread with precision and ease, we rely on essential tools that complement the ingredients we outlined earlier. These items help us achieve the ideal texture and rise, ensuring bakery-quality results right in our kitchen.
Essential Tools List
We recommend gathering the following tools, organized by their role in the process:
- Kitchen Scale: For accurate weighing of flour, water, and other ingredients—crucial for sourdough success, as it minimizes errors and promotes consistent results.
- Large Mixing Bowl: A sturdy, non-reactive bowl (at least 4 quarts) where we combine the sourdough starter, mashed potatoes, and dry ingredients to form the dough.
- Dough Scraper: Ideal for scraping and folding the dough during mixing and kneading, helping us handle the sticky mixture without mess.
- Potato Masher or Ricer: Specifically for mashing boiled potatoes smoothly, ensuring they integrate evenly into our dough for that signature moisture and flavor.
- Proofing Basket (Banneton): A lined basket that supports the dough’s shape during the final rise, imparting the classic artisan look to our sourdough potato bread loaves.
- Dutch Oven or Baking Stone: Essential for creating a steamy oven environment; we use a 6-quart Dutch oven to bake the bread, yielding a crispy crust and tender interior.
- Instant-Read Thermometer: To check water temperature (aim for 100-110°F) and dough readiness, guaranteeing optimal fermentation for our tangy loaves.
- Bench Knife or Sharp Knife: For dividing the dough and scoring the top before baking, which enhances the bread’s appearance and allows for proper expansion.
By using these tools, we streamline the baking process and elevate the quality of our sourdough potato bread, making it a rewarding homemade staple.
Instructions
Now that we have gathered our high-quality ingredients and essential tools, we guide you through the step-by-step process to craft our flavorful sourdough potato bread. Follow these precise instructions to achieve a tangy, moist loaf with a crispy crust.
Prepare the Sourdough Starter
To begin, ensure your sourdough starter is active and bubbly as it forms the foundation of our bread’s signature tang. In a clean bowl, feed 100 grams of your starter with 50 grams of bread flour and 50 grams of lukewarm water. Stir vigorously until fully combined then cover loosely with a cloth. Let it sit at room temperature for 4 to 6 hours or until it doubles in size and shows lively bubbles on the surface. This step infuses our dough with natural fermentation flavors that elevate the bread’s taste and texture.
Cook and Mash Potatoes
Start by selecting 300 grams of starchy potatoes such as russets for optimal moisture and fluffiness. Wash and peel the potatoes then cut them into even 1-inch cubes to promote uniform cooking. Place the cubes in a medium pot, cover with water, and bring to a boil over high heat. Reduce heat to medium and simmer for 15 to 20 minutes until the potatoes are fork-tender. Drain thoroughly then mash them smoothly using a potato maser or ricer to avoid lumps ensuring they integrate seamlessly into our dough for a soft, airy crumb.
Mix the Dough
With our sourdough starter ready and potatoes mashed, combine 500 grams of bread flour, 100 grams of the active starter, 200 grams of the mashed potatoes, 300 grams of lukewarm water, 10 grams of fine sea salt, and 20 grams of olive oil in a large mixing bowl. Use a dough scraper to mix everything together with firm strokes until a shaggy dough forms – it should feel tacky yet cohesive. Let the mixture rest for 10 minutes then perform a series of folds in the bowl to build strength; this develops gluten for a chewy structure that makes our bread perfect for sandwiches.
First Fermentation
Transfer the mixed dough to a lightly oiled bowl and cover it with a damp cloth to maintain humidity. Allow it to undergo bulk fermentation at room temperature for 3 to 4 hours or until it doubles in volume with visible bubbles throughout. Every 30 to 45 minutes during this period, perform a gentle stretch and fold: wet your hands, grab one side of the dough, stretch it up, and fold it over the center then rotate and repeat for all sides. This process enhances the dough’s elasticity and incorporates the potatoes’ moisture for a tender, flavorful rise that sets our sourdough potato bread apart.
Shape the Bread
Once fermentation is complete, lightly flour your work surface and gently turn out the dough. Divide it into two equal portions using a bench knife for precise cuts – each piece should weigh about 600 grams for even loaves. For each portion, shape into a round or oval by folding the edges inward and tightening the surface with your hands to create tension. Place the shaped loaves seam-side up in proofing baskets dusted with flour to prevent sticking. This step ensures our bread develops an appealing structure with a golden, crackly crust that releases an irresistible aroma when baked.
Second Fermentation
Cover the proofing baskets with a cloth and let the shaped loaves proof at room temperature for 1 to 2 hours or until they increase by about 50% in size. For a slower, more controlled rise, you can refrigerate them overnight – this enhances flavor complexity. Check readiness by gently pressing the dough; it should slowly spring back indicating optimal hydration and fermentation. This final proofing stage refines the potatoes’ contribution to our bread’s soft interior making it ideal for pairing with soups.
Bake the Bread
Preheat your oven to 450°F (232°C) with a Dutch oven inside to create steam for a professional crust. Carefully transfer one proofed loaf into the hot Dutch oven using the dough scraper. Score the top with a sharp knife in a simple pattern to allow expansion then cover and bake for 20 minutes. Remove the cover and bake for an additional 20 to 25 minutes until the internal temperature reaches 200°F (93°C) as measured by an instant-read thermometer – the loaf should emerge with a deep golden color and hearty scent. Repeat with the second loaf and let both cool on a wire rack for at least 1 hour before slicing to preserve the moist crumb.
Make-Ahead Instructions
One of the beauties of sourdough potato bread is its flexibility for planning ahead, allowing us to build deeper flavors and fit baking into our busy schedules. By preparing elements in advance, we enhance the bread’s tangy profile and moist crumb while saving time on baking day.
Preparing the Sourdough Starter
We recommend activating our sourdough starter a day or two before we plan to mix the dough. Feed it with equal parts flour and water, then let it ferment at room temperature until it’s bubbly and doubled in size. This ensures a vigorous starter that performs optimally. Once ready, store it in the fridge for up to 24 hours if we’re not baking immediately—just remember to bring it back to room temperature and feed it again before use.
Cooking and Mashing Potatoes
To streamline our process, we can cook and mash the potatoes up to 48 hours in advance. Boil 500 grams of potatoes until tender, then mash them smoothly with a potato masher or ricer. Let the mash cool completely before transferring it to an airtight container and refrigerating it. When we’re ready to bake, simply remove it from the fridge and let it come to room temperature—this prevents shocking the dough and maintains the bread’s fluffy texture.
Mixing and First Fermentation
For enhanced flavor development, we can mix the dough and complete the first fermentation ahead of time. After combining the active sourdough starter, mashed potatoes, flour, water, salt, and olive oil, let the dough undergo its initial bulk fermentation with folds every 30 minutes for the first 2 hours. Once it has risen by about 50-75%, cover it tightly and refrigerate for up to 24 hours. This slow, cold fermentation intensifies the tangy notes we love in sourdough. When we’re set to continue, take the dough out and let it warm up for 1-2 hours before shaping.
Shaping and Second Proof
We can shape the loaves and start the second proof in advance for maximum convenience. After the first fermentation, shape the dough into loaves and place them in proofing baskets. Cover and refrigerate for an overnight proof of 8-12 hours—this step not only saves time but also develops a more complex flavor profile. The next day, remove the loaves from the fridge and let them proof at room temperature for 1-2 hours until puffy before baking.
| Make-Ahead Step | Recommended Time Frame | Benefits |
|---|---|---|
| Activating Starter | 1-2 days | Ensures activity and flavor |
| Cooking and Mashing Potatoes | Up to 48 hours | Reduces prep time on bake day |
| First Fermentation | Up to 24 hours in fridge | Builds deeper tang and texture |
| Shaping and Second Proof | 8-12 hours in fridge | Enhances flavor and convenience |
Conclusion
We’ve loved sharing this sourdough potato bread recipe with you, as it’s a fantastic way to bring rustic flavors into your kitchen. It’s not just about the bread—it’s about the joy of creating something nourishing and delicious that elevates everyday meals.
Baking this loaf lets us connect with timeless traditions while enjoying fresh, homemade goodness. Give it a try, and you’ll see how it becomes a staple in our baking routine.
Frequently Asked Questions
What is sourdough potato bread?
Sourdough potato bread is a tangy, flavorful loaf made with fermented dough and mashed potatoes for extra moisture. Originating from rustic kitchens, it’s popular for its taste and versatility in sandwiches or soups. This bread combines the best of sourdough’s tang with potatoes’ softness, making it a favorite for home bakers.
What ingredients do I need for sourdough potato bread?
You’ll need active sourdough starter, boiled and mashed potatoes, bread flour, lukewarm water, fine sea salt, and olive oil. These simple, high-quality ingredients yield about two loaves. Use a kitchen scale for precise measurements to ensure the best results in your baking.
What tools are required to make sourdough potato bread?
Essential tools include a kitchen scale for accurate weighing, a large mixing bowl, dough scraper, potato masher or ricer, proofing basket, Dutch oven or baking stone, instant-read thermometer, and bench knife. These help streamline the process and achieve a crispy crust and perfect texture.
How do I make sourdough potato bread step by step?
Start by activating your sourdough starter and mashing cooked potatoes. Mix ingredients, let the dough ferment with folds to build gluten, shape into loaves, and proof. Bake in a preheated Dutch oven until golden brown, then cool before slicing. The process takes time but results in bakery-quality bread.
Can I make sourdough potato bread ahead of time?
Yes, prepare the starter a day or two in advance, mash potatoes up to 48 hours ahead, and ferment dough in the fridge for up to 24 hours. You can also shape and refrigerate loaves overnight for 8-12 hours. This makes it easy to fit baking into your schedule while enhancing flavors.
Why is sourdough potato bread so popular?
It’s loved for its unique tangy flavor from fermentation and moist texture from potatoes, making it ideal for various meals. Easy to make at home with simple ingredients, it offers health benefits like better digestibility and has evolved from rustic origins to a modern favorite among bakers.