Potato makes sourdough bread so much softer and black pepper adds a special kick to the flavor.
This loaf turned out so well 😋
Ingredients
Sourdough Starter
- 5g sourdough starter
- 35g water
- 30g bread flour
- 5g rye flour
Dough
- 270g bread flour (90%)
- 30g stone ground whole wheat flour (10%)
- 210g water (70%)
- 9g (3%) cold water added along with salt, total hydration 73%
- 60g sourdough starter (20%)
- 120g mashed potatoes (40%)
- 9g salt (3%)
- 3g black pepper (1%)
Directions
Starter
- 7 am add starter to the water and whisk together, add flour, mix well, cover loosely, let it sit at a room temp 74-78F for about 8-10 hours until starter reaches its peak (at least triples in volume).
- Learn how to make starter from scratch here
Note: for starter’s refreshments follow your regular proportions
Dough
- 5 pm mix water with flour and mashed potatoes and cover, let it rest 1 hour for autolyse.
- During the autolyse process flour absorbs water, becoming fully hydrated. This activates gluten development.
- 6 pm add sourdough starter.
- Mix on low speed of your mixing machine for 2-3 min, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
- Cover, let it rest for 30 minutes.
- 6:30 pm add salt and extra water.
- The process of adding extra water is called bassinage, it helps to tighten up gluten. Mix on low speed of your mixing machine for 2-3 min, or with KitchenAid on speed 3 for 5-6 minutes until well incorporated. The dough should come up together, but still be sticky on the bottom.
- We will continue gluten development and structure building by performing stretches and folds during the warm fermentation period.
- Leave to rest 30 minutes. At 74-78F /23-26C
- 7 pm spray your work surface with water, wet your hands to perform lamination.
- Lamination is the process of stretching the dough as thin as you can without ripping it.
- Spread black pepper all over the dough, fold and let it rest for 45 minutes.
- 7:45 pm 1st stretch and fold.
- 8:30 pm 2nd stretch and fold.
- 9.15 pm 3rd stretch and fold.
- Performing stretches and folds will help with gluten development. Keep monitoring the dough, if it rises too fast, you can shorten the time between stretches to 40 minutes or less.
- After the final stretch let the dough proof for 30 minutes at 76-80F/ 23-26C. You should see some bubbles on the surface, the dough has to become lighter. We are looking for 50% rise.
Preshaping
- 9:45 pm transfer the dough on to a work surface and dust its top with flour. Flip the dough over so the floured side faces down.
- Fold the dough onto itself so the flour on the surface remains entirely on the outside of the loaf. This will become the crust.
- Place the dough round on a work surface and let it rest for 30 minutes uncovered.
Shaping
- 10.15 pm dust the dough with flour. Use a dough scraper to flip it over on to a work surface so the floured sides face down.
- Starting with the side closest to you, pull the right 2 corners of the dough to the left, then fold them up into half of the dough. Repeat this action with the other side too.
- Finally, roll the dough. Shape it into a smooth, taut roll.
- Transfer the roll, seam side up, to a prepared proofing basket (loaf pan with kitchen towel).
- Cover it with plastic and return the dough to the 80F (27C) environment for 15 minutes.
- Then transfer the dough to rise for 14-24 hours in the refrigerator.
Baking
Next morning
- Preheat your oven to 500 F, place a cast iron pan with the lid inside for 45 minutes -1 hour.
- Remove the dough from the fridge.
- Flip it over on a parchment paper, score it with a sharp knife or a scoring lame.
- Transfer on to the hot cast iron pan, cover with the lid (to create steam for a beautiful and crusty crumb).
- Bake at 500F for 15 minutes with lid on.
- Remove the lid, lower temperature to 450F.
- Bake for 20 more minutes until golden brown.
Spread the Love
Summary
Recipe Name
Potato Black Pepper Sourdough Bread
Author Name
Natalya Syanova
Published On
Preparation Time
Cook Time
Total Time
Average Rating
Based on 5 Review(s)
Oh wow ! This bread looks amazing !!! Can we leave out the black pepper ? Or what other substitute can we use ?
Sure, you can skip the pepper. And add any of your favorite herbs or spices.
How does it taste after adding potatoes?
Tasted like bread 😋
Look Amazing Natasha! But I have a question about the potato’s cooking term, how long do you boil it? Does it have salt?
Hi!
Boil it until it will become soft( when you poke it with the knife , you’ll feel it’s soft inside) and I wasn’t adding any salt.
Hydration is too high in this recipe. Dough was very runny and I had to sprinkle flour on the dough each time i ‘stretched and folded’ (I sprinkled at least 20 times). All in all adding at least 50 g of bread flour if not more in the process. If I were to do it again, I would mix and knead the dough by hand to get a better feel for the wetness of the dough and would skip the bassinage. This being said, it made a beautiful loaf and it is wonderfully moist and tasty. I wish I could attached a few pictures.
Spray your fingers with water before doing the 3 rounds of stretch and fold. It worked very well for me.
Thank you 🙏
Just wanted to say I had magnificent results with this using my potato starter (a sourdough starter made from cooked potatoes, from Bernard Clayton). Thank you for this recipe, I’ll absolutely be making it again.
This is so interesting!
Thank you for sharing 🙏
I bake it and it was amazing. Thank you.
I just wondering can I also use yeast instead of sourdough starter? If yes, how many grams?
Mine turned to soup during pre shaping! Stretch and folds it was perfect but then when I turned it out, it was sticking to everything (even with wet hands). Any suggestions? This happens without fail every time I add the potato
Read my comment above.
Finally got it to work! I dropped the hydration down to about 66% and it was much easier to handle. Another thing I tried too was during shaping, I made sure to keep the “outside” non sticky part of the dough on the board and not let any of the sticky “inside” of the dough touch the board as best as possible. I think this was key and will probably try the 69-70% hydration again.
And then I kind of dropped it a little bit putting it in the Dutch oven to bake so it was slightly ugly but delicious! Best of luck to you! ☺️
That’s great to hear that you were able to make adjustments to your dough hydration and shaping technique to achieve better results! It sounds like you’ve found a good balance that works for you. Dropping the dough into the Dutch oven can be a bit tricky, but practice makes perfect. Thank you for sharing your experience and tips with us, and best of luck with your future baking endeavors! Happy baking! ☺️
I am loving your recipes Natasha! I’ve already made several great ones like the whole wheat sandwich loaf, the sourdough naan, the one with oatmeal soaker, all great results!
What is the purpose of laminating the dough to add the black pepper?
Can I not add the pepper during mixing to avoid laminating? Or does adding pepper beforehand would inhibit the results?
Maria, hi! Thank you for your feedback. You definitely can skip the lamination steps and add pepper at the end of mixing.