Rustic Potato Sourdough Bread

A rustic sourdough loaf infused with tender mashed potatoes for an exceptionally moist interior and a golden, crispy crust. The starch from the boiled potatoes enhances moisture retention, producing a soft crumb that stays fresh longer.

Ingredients

• 150g potatoes (boiled, skin removed)
• 350g wheat flour
• 50g whole rye flour
• 250g sourdough starter
• 150g water
• 11g salt

Directions

1. Boil the potatoes in a pot of water until tender, then drain and set aside until cool enough to handle.
2. Peel the skin off the potatoes and mash them thoroughly.
3. In a large mixing bowl, combine the mashed potatoes, wheat flour, whole rye flour, salt, water, and active sourdough starter.
4. Knead the mixture well until a smooth, cohesive dough forms.
5. Cover the bowl and let the dough rest and ferment for 5 hours in a warm environment between 25°C and 30°C.
6. Preheat the oven to 250°C and set up a steam source (such as a water tray on the bottom rack).
7. Transfer the rested dough onto a baking surface, score the top, and bake for 10 minutes with steam at 250°C.
8. Carefully release the steam from the oven, reduce the heat to 220°C, and continue baking for another 35 minutes until the crust is deep golden brown and sounds hollow when tapped.
9. Transfer to a wire rack and allow to cool completely before slicing.