Sourdough Rosemary Potato Bread
Infused with earthy flavors and a rustic appeal, Sourdough Rosemary Potato Bread combines the tangy depth of sourdough with the creamy richness of mashed potatoes and the aromatic freshness of rosemary. This artisan-style loaf boasts a moist, tender crumb and a crisp golden crust, thanks to the overnight cold fermentation and Dutch oven baking technique. The addition of olive oil enhances the bread’s soft texture, while the flecks of fresh rosemary lend a savory, herbal note to every bite. Perfect for serving alongside hearty soups, creating gourmet sandwiches, or simply enjoying with a spread of butter, this bread is a delightful way to elevate your homemade baking repertoire. Whether you’re a sourdough enthusiast or just starting your bread-making journey, this recipe is a showstopper that perfectly balances complexity and comfort.
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Recipe Information
Ingredients
- 100 g Active sourdough starter
- 300 ml Water
- 400 g All-purpose flour
- 150 g Mashed potatoes (unsalted, room temperature)
- 2 tbsp Fresh rosemary
- 1 tbsp Olive oil
- 10 g Salt
Instructions
In a large mixing bowl, combine the active sourdough starter and water. Stir until the starter is mostly dissolved.
Add the mashed potatoes to the mixture and stir well to incorporate.
Gradually add the flour while mixing to form a shaggy dough.
Let the dough rest for 30 minutes to allow the flour to hydrate (autolyse).
After the resting period, add the salt, olive oil, and finely chopped fresh rosemary. Knead the dough for 8-10 minutes by hand or 5-6 minutes in a stand mixer with a dough hook until smooth and elastic.
Transfer the dough to a lightly oiled bowl, cover with a damp cloth, and let it proof for 3-4 hours at room temperature. Perform three sets of stretch and folds during this time at 30-minute intervals.
After the bulk fermentation, transfer the dough to a floured surface. Shape it into a round or oval loaf, depending on your desired final shape.
Place the shaped dough onto a parchment-lined banneton or bowl. Cover and refrigerate overnight for a slow, cold fermentation.
The next day, preheat your oven to 240°C (465°F) with a Dutch oven inside to heat up as well.
Carefully transfer the dough onto a piece of parchment paper, score the top with a sharp knife or lame, and place it into the preheated Dutch oven.
Cover the Dutch oven with its lid and bake for 20 minutes.
Remove the lid and continue baking for another 20 minutes or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Allow the bread to cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
1616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.5 g | 8% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3964 mg | 172% | |
| Total Carbohydrate | 337.3 g | 123% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 2.3 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 779 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
