Potato Sourdough Bread Recipes

SOURDOUGH POTATO BREAD

Steps:

• Put the flours, salt, mashed potato and sourdough starter in a large bowl.Stir in the potato cooking water to make a wet dough, mixing very well to ensure everything is combined.Cover the bowl and leave overnight (12-16 hours).
• The dough should be well risen and very bubbly. Leave a little longer if necessary.
• Scrape the dough out of its bowl and onto a floured worktop.If making 2 small instead of 1 large loaf, divide the dough in half.Fold the dough several times to shape it to the proving basket(s) or tea towel-lined bowl(s).Cover and leave on the worktop to rest for 10 min.
• After 10 min, dust the proving basket(s) or tea towel(s) with fine polenta, cornmeal or flour and put the dough inside.Cover and leave for 1 hour - 1.5 hours until the depression left by a finger pressed into the dough slowly rather than quickly springs back.In the meantime: preheat the oven to its highest setting and put inside one or two cast iron pots or Dutch oven(s) including lids.
• When ready to bake, remove the pot(s) from the oven and carefully flip the dough from the proving basket(s) or bowl(s) into the pot(s).Slash the top(s), replace the lid(s) and place in the oven.Immediately turn the heat down to 240C/220C Fan/Gas 9.Bake for 30 minutes without removing the lid(s).
• After 30 minutes, reduce the heat to 220C /200 Fan /Gas 7.Remove the pot(s) from the oven, take the bread(s) out, then return to sit directly on the oven shelf. Bake for a further 10-15 minutes until the bread is cooked through (should sound hollow when tapped underneath).If necessary, reduce the oven temperature to stop the crust over browning before the bread is finished baking.
• Place on a wire rack to cool before eating.Bread should keep at least 3 days but can be successfully frozen.Tip: slice before freezing so you can just take out as much as you need.

POTATO SOURDOUGH STARTER

Steps:

• Gather the ingredients.
• Peel and cube the potatoes.
• In a large pot, boil the potatoes in 4 cups of water until soft, about 30 minutes.
• Set a colander over a large bowl and drain the potatoes. You'll use both the potato water and the potatoes in the starter, so be sure to reserve the potato water.
• Return the potatoes to the pot and mash using a potato masher or immersion blender.
• Add the mashed potatoes to the potato water. Stir and set aside to cool until lukewarm.
• Stir in the yeast and warm water. Then mix in the bread flour, sugar, and salt.
• Cover the bowl with a clean kitchen towel and let it sit for 24 hours at room temperature.
• Pour the starter into a large jar or 2 smaller jars, cover, and store in the refrigerator. It is now ready to use in your favorite sourdough bread recipe. Enjoy.

SOURDOUGH ROSEMARY POTATO BREAD

Steps:

• Combine the first four ingredients in a large non-metal bowl and blend well.
• Cover and let stand overnight till light and bubbly.
• Do not skip this step!
• Add the next 5 ingredients and 3 c flour.
• Mix in enough of the rest of the flour to make a soft but pliable not quite sticky dough (fingers when touching the dough should come back clean).
• Place dough in an oiled bowl turning once to coat both sides, cover and let rise 2 hours.
• Place dough on counter (lightly floured if needed) divide in 2 or three equal portions and let rest 10 minutes.
• Form into loaf shape and place on greased baking sheet, do not make to thick or this will never get done in the middle.
• Let rise till doubled.
• Just before baking slash the tops with a sharp knife 4-5 times.
• Spray dough and inside of oven w/ water (will need to repeat at least every 15 minutes) and bake in a 350 oven 1 hour for large loaves and 45 minutes for regular sized. Watch carefully to prevent overbrowning. May need to increase bake time depending on the area you live.

SOURDOUGH STARTER I

Steps:

• Combine instant potatoes, sugar, water, and yeast in a covered container. Let the starter sit on a counter for 5 days, stirring daily with a wooden spoon.
• On the morning of the fifth day, feed the starter with 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. In the evening, take out 1 cup of the starter to use in a sourdough recipe. Refrigerate the remaining starter.
• Every five days, feed the starter 3 tablespoons instant potatoes, 3 tablespoons sugar and 1 cup water. If starter is to be used in a recipe, let the fed starter rest at room temperature 6 hours before use. If starter is not being used in a recipe, keep refrigerated and discard 1 cup of starter after each feeding.