Baking · Breads & rolls

Sourdough potato bread

★ 5.09 ratings

If you can plan ahead, after placing in the proofing basket at step 4, cover and refrigerate for up to 36 hours to deepen flavour and fermentation. Then skip straight to step 6, score the dough whilst cold, then place into a hot Dutch oven for maximum oven spring. No need to second prove.

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Details

Difficulty: Easy
Prep: 10 min
Active: 10 min
Cook: 300 min
Total: 300 min
Yield: 12 slices

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Category: Baking Breads & rolls
Time: Longer
Nutrition: Under 500 kcal
Difficulty: Easy

Ingredients

Metric US

potatoes: 150 g
water: 135 g
milk: 60 g
caster sugar: 1 tsp
baker's flour: 400 g
sea salt: 1.5 tsp
egg: 1
extra virgin olive oil: 20 g
Mother sourdough starter: 200 g

Nutritionper portion

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Portions

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Protein: 5.6 g
Energy: 750.2 kJ
Calories: 179.3 kcal
Fat: 3 g
Fibre: 1.3 g
Carbohydrates: 31.9 g

From the original recipe

Categories: Baking - savoury, Breads and rolls
Dish types: Bread
Occasions: BBQ
Seasons: Winter
Equipment: baking paper, bread proofing basket, cast iron dutch oven, large bowl, oven, silicone bread mat, spray bottle, tea towel, wire rack
Collections: Sourdough at home, Thermomix® Everyday Winter 2024
Original tags: BBQ, everyday, winter, Low Active Time, Easy

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