Sourdough Potato Bread Recipe

4.92 from 12 votes

Sourdough Potato Bread Recipe

Sourdough Potato Bread is the softest, most delicious “white bread” you’ve ever tasted. Soft and fluffy with just the right amount of bite and the perfect texture for sandwiches or toast.

Prep Time1

Cook Time30

Rise Time16

Course: Sides

Cuisine: American

Servings: slices

Calories: 198kcal

Author: Hannah Dela Cruz

Equipment

Kitchen scale
9 by 4-inch Pullman pan or 8.5 by 4.5-inch Loaf Pan
instant read thermometer

Ingredients

200 grams Russet potato about half of a large potato
113 grams potato cooking water cooled
420 grams bread flour
6 grams salt
50 grams granulated sugar
113 grams sourdough starter mature and active
56 grams unsalted butter softened

Metric - US Customary

Instructions

Cook the potatoes: Dice the potatoes into 2-inch cubes, add potatoes to a small saucepan and cover completely with water. Bring the potatoes to a boil, cook over medium heat for 15 minutes or until the potatoes are fork tender. Set aside 113 grams (½ cup) of potato cooking water. Mash the cooked potatoes. Set the mashed potatoes and water aside until they are completely cool.
Do not proceed until your potatoes have cooled completely. Mixing your dough with hot potatoes could kill the yeast in your sourdough starter.
Make the dough: Combine the potatoes and potato cooking water with the remaining ingredients except for the butter. Stir the ingredients together until your mixture forms a shaggy dough. Knead the butter into the dough one tablespoon at a time, waiting until each addition is fully incorporated before adding more. Cover your bowl with plastic wrap and set in a warm place for 30 minutes.
Letting your dough rest will make it much easier to knead and handle.
Strengthen the dough: Turn your dough out on a lightly floured work surface, knead the dough until completely smooth and elastic, about 5 to 10 minutes.
Bulk ferment: Round the dough into a tight ball, place it in a clean, lightly-oiled bowl, cover with plastic wrap and set it in a warm place until doubled in volume (about 3 to 4 hours).
Cold proof: Degas the dough and round it into a tight ball. Cover the bowl with plastic wrap and let it proof in the fridge overnight.
Shape: Take your dough out of the fridge. Divide the dough into 4 portions, round each portion into a tight ball and nestle them into a 9 by 4-inch Pullman pan.
Second rise: Cover the pan with plastic wrap and let the dough rise until the dough is puffy and almost fills the pan.
Bake: Once your dough is almost ready, preheat the oven to 425 F.
Once your oven has reached temperature, place your dough into the oven and immediately turn the temperature down to 375 F. Bake for 30 to 45 minutes or until the bread is golden brown and registers at 200 F when probed with an instant-read thermometer.
Enjoy: Remove your loaf from the pan and transfer to a wire rack. Let your bread cool for at least 30 minutes before slicing.
Store and reheat: Store leftover slices in a zip lock bag at room temperature for up to 3 days.

Notes

When in doubt, use weight over volume measures

You’ll want to knead your dough until completely smooth, your dough needs to build strength in order to rise.

Fermentation can be variable and depends on the strength of your starter and the temperature of your kitchen. I’ll be giving time cues here, but the time it takes for your dough to rise could be different. For the best results, watch for signs of fermentation, instead of depending solely on time cues.

If you want to bake your loaf on the same day, skip cold proofing, and go straight to shaping after bulk fermentation.

Nutrition