Sourdough Potato Chunk Bread With Potato Pieces
Jump to VideoIn my kitchen, we cherish down-to-earth recipes that unite loved ones. I'm excited to share one of our go-to's: sourdough potato chunk bread. This bread, packed with soft potato pieces, is especially good with your favorite soup or as a side to any charcuterie board - because it's so flavorful all on its own!
PIN THIS RECIPE!
Ingredients
- 80 grams active sourdough starter ⅓ cup
- 180 grams raw potatoes the weight of cooked potatoes may vary
- 180 grams potato water or milk ¾ cup
- 300 grams all-purpose flour 2¼ cups
- 8 grams salt 1½ teaspoons
Instructions
- Roughly mash your cooked potatoes with some milk or the water they were cooked in. Leave some large chunks for texture – no need to mash it all completely.
- After transferring your mashed potatoes to a mixing bowl, add salt, sourdough starter, and flour to get a sticky dough. If you want, use a stand mixer with a dough hook to mix it up.
- Cover the dough with an airtight material (plastic wrap, aluminum foil, or a plastic bag) and let the dough rest for 30 minutes.
- After 30 minutes, do some stretch and folds or coil folds, whichever you prefer. They'll help with gluten development, which is important for the bread's shape and texture.
- For best results, do 4 sets of stretch and folds or coil folds, which should take about 1 hour. Keep the dough covered tightly between sets to prevent it from drying out! After all the work, you should end up with a dough of smooth consistency.
- After you've completed your folding, let the dough rise for about 5 - 7 hours at room temperature. Make sure to cover it to prevent it from drying out.
- Shape the dough: Transfer the dough to a lightly floured surface. Pick up one end of the dough, pull it a little, and then fold it over to touch the end on the other side, pressing them together on top of the dough. Do the same with the other two ends that are across from each other. Place the dough into a banneton basket lined with a tea towel and cover it.
- Let the dough rest in a warm place. The dough should puff up a bit, but not rise significantly. The second rise will probably take about 1 - 3 hours.
- Flip the dough from the basket onto the parchment paper so the floured side is now on top.
- Score the dough. Cut a half-moon shape on one side of the dough with a knife. If you like, add some small cuts to make a design on the other side.
- Put the dough on parchment paper into a preheated Dutch oven.
- Bake the bread in the oven at an oven temperature of 460°F (238°C) for 25 minutes. Remove the lid and continue baking for an extra 10 minutes at 440°F (227°C) to achieve a lovely golden brown color.
- Let it cool for at least an hour on a cooling rack before you cut into it.
Video
Notes
- Choose a heavy bowl for mixing your dough and when you stretch it.
- Use warm water or milk for best results; the potatoes will mash better that way.
- Wet your hands before touching the dough. This helps stop the dough from sticking too much to your fingers, which is useful since this dough is quite moist, Remember to wet your hands especially when stretching and folding the dough. Don't worry if the dough feels very sticky the first time you do this; it's normal.
- The time of bulk fermentation depends on the temperature of your kitchen, so don't be surprised if it takes a bit more or less - always go by the dough and not by the clock. I have a whole post dedicated to sourdough proofing - I strongly suggest you read it if you never seem to know how long to let your bread ferment.
- For a crust with more bubbles, you can add a little water into the Dutch oven to make steam, then quickly cover it.
Tried this recipe?Please consider Leaving a Review!
Nutrition
Serving: 1slice | Calories: 118kcal | Carbohydrates: 24g | Protein: 4g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 2mg | Sodium: 266mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg
