Potato Rosemary Sourdough

Potato Rosemary Sourdough

Mashed potato keeps this sourdough loaf moist with a tender, open crumb.

Total 18 hr 30 min Makes 14 slices Calories 178/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Wheat

This rustic loaf blends mashed potato and potato water into an active sourdough starter, producing a soft, long-keeping crumb beneath a crackling crust. Fresh rosemary folded through the dough adds a fragrant, savory note that pairs well with soups, roasted meats, or simple butter and salt.

Ingredients

  • 1 cup active sourdough starter
  • 1/2 cup mashed potato, cooled
  • 1/2 cup potato cooking water, cooled to lukewarm
  • 3/4 cup warm water
  • 4 cups bread flour
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 tablespoon honey
  • 1 tablespoon cornmeal, for dusting

Method

  1. In a large bowl, whisk together the sourdough starter, mashed potato, potato water, warm water, and honey until mostly smooth.

  2. Add the bread flour, chopped rosemary, olive oil, and salt. Mix until a shaggy dough forms.

  3. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

  4. Place the dough in a lightly oiled bowl, cover, and let rise at room temperature until doubled.

  5. Turn the dough out, deflate gently, and shape into a round or oval loaf. Place on a parchment-lined baking sheet dusted with cornmeal.

  6. Cover loosely and let rise again until puffy and nearly doubled.

  7. Preheat the oven to 425°F. Score the top of the loaf with a sharp blade in a crosshatch or single slash pattern.

  8. Bake until the crust is deep golden brown and the loaf sounds hollow when tapped, 35 to 40 minutes.

  9. Transfer the loaf to a wire rack and let cool completely before slicing, at least 1 hour.

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Potato Rosemary Sourdough

This rustic loaf blends mashed potato and potato water into an active sourdough starter, producing a soft, long-keeping crumb beneath a crackling crust. Fresh rosemary folded through the dough adds a fragrant, savory note that pairs well with soups, roasted meats, or simple butter and salt.

18 hr 30 min 14 slices 178 cal

Ingredients

  • 1 cup active sourdough starter
  • 1/2 cup mashed potato, cooled
  • 1/2 cup potato cooking water, cooled to lukewarm
  • 3/4 cup warm water
  • 4 cups bread flour
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 tablespoon honey
  • 1 tablespoon cornmeal, for dusting

Method

  1. 1

    In a large bowl, whisk together the sourdough starter, mashed potato, potato water, warm water, and honey until mostly smooth.

  2. 2

    Add the bread flour, chopped rosemary, olive oil, and salt. Mix until a shaggy dough forms.

  3. 3

    Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

  4. 4

    Place the dough in a lightly oiled bowl, cover, and let rise at room temperature until doubled.

  5. 5

    Turn the dough out, deflate gently, and shape into a round or oval loaf. Place on a parchment-lined baking sheet dusted with cornmeal.

  6. 6

    Cover loosely and let rise again until puffy and nearly doubled.

  7. 7

    Preheat the oven to 425°F. Score the top of the loaf with a sharp blade in a crosshatch or single slash pattern.

  8. 8

    Bake until the crust is deep golden brown and the loaf sounds hollow when tapped, 35 to 40 minutes.

  9. 9

    Transfer the loaf to a wire rack and let cool completely before slicing, at least 1 hour.