Edgardo’s Potato Sourdough Bread

This Potato Sourdough Bread is made with simple ingredients and a slow fermentation process that may support easier digestion and steadier blood sugar levels. Soft, flavorful, and perfect for everyday meals.

Author: Edgardo Olmo

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EDGARDO'S POTATO SOURDOUGH BREAD

This Potato Sourdough Bread is made with simple ingredients and a slow fermentation process that may support easier digestion and steadier blood sugar levels. Soft, flavorful, and perfect for everyday meals.

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Ingredients

• 1 medium potato, cooked and mashed
• 1 cup active sourdough starter
• 2 teaspoons salt
• 2 tablespoons butter, melted
• 4 1/2 cups bread flour
• 1 1/2 cups water

Instructions

1. In a large mixing bowl, (Ed used a stand mixer with a dough hook) combine the mashed potato, active sourdough starter, salt, melted butter, bread flour, and water. Mix until dough forms.
2. Cover loosely and let the dough rise for 6–12 hours in a warm place (77–83°F) until noticeably puffy and expanded.
3. Once risen, perform a series of stretch-and-folds by pulling each side of the dough up and folding it toward the center. Repeat every 30–60 minutes for four rounds.
4. After the final stretch-and-fold, place the dough into a baking pan. (Ed used a silicone sourdough bread pan) Cover and let rest for 1 hour.
5. Preheat the oven to 400°F.
6. Cover the baking pan with foil and bake for 30 minutes.
7. Remove the foil and continue baking for 12–15 minutes, or until the loaf is golden brown.
8. Remove the bread from the oven and carefully transfer it to a cooling rack.
9. Let the bread rest for at least 30 minutes before slicing.