📝 About This Recipe
This loaf is the ultimate comfort bread, combining the tangy complexity of traditional sourdough with the incredible moisture and velvety crumb that only real potatoes can provide. The addition of starchy potato water and roasted tubers creates a crust that is exceptionally thin and shatteringly crisp, while the interior remains pillowy and soft for days. It is an artisanal masterpiece that pays homage to European farmhouse traditions, elevated with a hint of fresh chives and cracked black pepper.
🥗 Ingredients
The Potato Base
- 250 grams Yukon Gold potatoes (peeled and cubed)
- 400 ml Water (for boiling the potatoes; reserve the starchy water)
The Levain (Build 4-6 hours before)
- 35 grams Active Sourdough Starter (bubbly and at peak)
- 35 grams Bread Flour (high protein)
- 35 ml Reserved Potato Water (lukewarm, approx. 80°F)
The Main Dough
- 450 grams Bread Flour (12.5% protein or higher)
- 50 grams Whole Wheat Flour (for a nutty depth)
- 300 ml Reserved Potato Water (room temperature)
- 150 grams Mashed Potatoes (from the boiled Yukon Golds, cooled)
- 12 grams Fine Sea Salt
- 3 tablespoons Fresh Chives (finely minced)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 10 grams Extra Virgin Olive Oil (for a softer crust)
👨🍳 Instructions
-
1
Boil the peeled potatoes in 400ml of water until fork-tender. Drain the potatoes, but be sure to reserve the starchy cooking water in a separate bowl. Mash the potatoes until completely smooth and let both the mash and the water cool to room temperature.
-
2
Prepare your levain by mixing the active starter, 35g bread flour, and 35g lukewarm potato water. Let it sit in a warm spot for 4-6 hours until it has doubled in size and passes the float test.
-
3
In a large mixing bowl, whisk together the 450g bread flour and 50g whole wheat flour. Add 300g of the reserved potato water and the active levain. Mix by hand until a shaggy dough forms and no dry flour remains.
-
4
Cover the bowl with a damp cloth and let the dough rest (autolyse) for 45 minutes to allow the flour to fully hydrate.
-
5
Add the 150g of smooth mashed potatoes, sea salt, olive oil, minced chives, and black pepper to the dough. Squeeze the ingredients into the dough with your hands, then perform a set of 'slap and folds' for 3-5 minutes until the dough becomes smooth and elastic.
-
6
Begin the bulk fermentation. Over the next 3 hours, perform 4 sets of 'stretch and folds' every 30 minutes. Reach under the dough, pull it upwards, and fold it over itself, rotating the bowl 90 degrees each time.
-
7
After the final fold, let the dough rest undisturbed in a warm spot (approx. 75°F) until it has grown in volume by about 50% and shows visible bubbles on the surface.
-
8
Gently turn the dough onto a lightly floured surface. Fold the edges toward the center to create a round shape. Let it rest uncovered for 20 minutes (bench rest) to allow the gluten to relax.
-
9
Perform the final shaping by flipping the dough over and tensioning it against the counter to form a tight boule. Place the dough upside down into a proofing basket (banneton) heavily dusted with rice flour.
-
10
Cover the basket with a plastic bag and place it in the refrigerator for 12-16 hours. This cold fermentation develops the signature sourdough tang and makes the dough easier to score.
-
11
Preheat your oven to 500°F (260°C) with a Dutch oven inside for at least 45 minutes. Remove the dough from the fridge, flip it onto parchment paper, and score a deep 'X' or a single long slash using a sharp bread lame.
-
12
Carefully place the dough (with parchment) into the hot Dutch oven. Drop in two ice cubes between the parchment and the pot to create extra steam. Cover with the lid and reduce oven temperature to 450°F (230°C).
-
13
Bake for 20 minutes with the lid on. Then, remove the lid to reveal the expansion (oven spring). Continue baking for another 25-30 minutes with the lid off until the crust is a deep, burnished mahogany gold.
-
14
Remove the bread from the oven and tap the bottom; it should sound hollow. Transfer to a wire rack and resist the urge to cut it! Let it cool for at least 2 hours to allow the interior structure to set.
💡 Chef's Tips
Always ensure your mashed potatoes are completely cool before adding them to the dough, otherwise they will cook the yeast and kill the rise. Use the starchy potato boiling water instead of plain tap water; the extra starch feeds the wild yeast and creates a softer crumb. If the dough feels too sticky during shaping, use a bench scraper and minimal flour; potato doughs are naturally more hydrated and tacky. For the best crust, use a Dutch oven to trap steam, which allows the bread to expand fully before the crust hardens. Avoid over-mashing the potatoes in a food processor—use a hand masher or ricer to prevent the potatoes from becoming 'gluey'.
🍽️ Serving Suggestions
Serve thick slices toasted with salted cultured butter and a sprinkle of flaky sea salt. Pairs beautifully with a hearty beef stew or a creamy roasted tomato basil soup. Use leftovers for the ultimate grilled cheese sandwich with sharp white cheddar and caramelized onions. Excellent as a base for avocado toast topped with a poached egg and chili flakes. Enjoy alongside a crisp glass of dry Riesling or a cold farmhouse ale.