Baking · Breads & rolls
Sourdough potato bread
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
- BakingBreads & rolls
- Time
- Over 1 hour
- Nutrition
- Under 500 kcal
- Difficulty
- Easy
- potatoes
- 5.3 oz
- water
- 4.8 oz
- milk
- 2.1 oz
- caster sugar
- 1 tsp
- baker's flour
- 14 oz
- sea salt
- 1.5 tsp
- egg
- 1
- extra virgin olive oil
- 0.7 oz
- Mother sourdough starter
- 7.1 oz
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 5.6 g
- Energy
- 750.2 kJ
- Calories
- 179.3 kcal
- Fat
- 3 g
- Fibre
- 1.3 g
- Carbohydrates
- 31.9 g
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