Posted on 7 Comments

Potato Black Pepper Sourdough Bread

Potato Black Pepper Sourdough

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 

Dough

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.
Summary
recipe image
Recipe Name
Potato Black Pepper Sourdough Bread
Author Name
Published On
Preparation Time
Cook Time
Total Time
Average Rating
51star1star1star1star1star Based on 5 Review(s)

7 thoughts on “Potato Black Pepper Sourdough Bread

  1. Oh wow ! This bread looks amazing !!! Can we leave out the black pepper ? Or what other substitute can we use ?

    1. Sure, you can skip the pepper. And add any of your favorite herbs or spices.

  2. How does it taste after adding potatoes?

    1. Tasted like bread 😋

  3. Look Amazing Natasha! But I have a question about the potato’s cooking term, how long do you boil it? Does it have salt?

    1. 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.

  4. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *