Sourdough Potato Bread Recipe

Sourdough potato bread uses cooked mashed potato in a enriched-lean dough for a soft, moist crumb that stays fresh longer than a standard country loaf.

Ingredients

• 400g bread flour
• 150g mashed potato (plain, cooled, not gluey)
• 200–230g water (start low; potato adds moisture)
• 100g ripe starter
• 20g olive oil or butter
• 10g salt

Method notes

Mix to a soft dough; potato makes feel wetter than the number suggests. Bulk until airy, shape as boule or pan loaf, proof fully, bake to ~200–205°F. Expect less dramatic open crumb — softness is the goal.

Baker's notes

Weights assume a digital scale. If your kitchen is warmer than ~75°F, expect faster fermentation and consider reducing starter percentage or using cooler water. If colder, extend bulk and rely on dough cues over the clock. Pat mix-ins dry; wet inclusions effectively raise hydration and can wreck strength.

Make-ahead and storage

Shaped dough can usually cold-proof overnight. Baked loaves keep best cut-side down on a board for a day, then bagged. For longer storage, freeze slices or whole loaves and reheat with a light sprinkle of water in a moderate oven.

One thing to remember

Steam early, brown later — that sequence solves more crust problems than new cookware.

Serving ideas

This bake shines the day after as much as fresh — plan sandwiches or toast so you are not forced to slice piping hot.

Flour notes

Bread flour gives structure; a little whole wheat boosts flavor and fermentation. If swapping to all-purpose, expect a softer, slightly lower loaf and don't chase the same open crumb.

Field notes

The fastest way to improve at this is to pair the technique with the same base dough for several weekends. Whole-grain flour, warmer kitchens, and higher starter percentages all compress timelines — expect that interaction. Document one success in enough detail that you could hand the notes to a friend and they could reproduce it. Season the process to your kitchen, then play with inclusions once the base loaf is trustworthy.

Also useful: weigh everything, preheat longer than you think, and cool fully before you judge crumb quality. Those three habits make every other tip more reliable.

Frequently asked questions

Instant potato flakes?

Possible if hydrated correctly; fresh mash tastes better.

Skin on?

Peel for softer crumb; rustic skins add texture.

Why longer shelf life?

Potato starch holds moisture.

Soft loaves still fail if underproofed — SourdoughAI keeps fermentation on track while you focus on texture.