Potato Rosemary Sourdough
Rewriting this recipe because the site I found it on was virtually unusable with all the ads and commentary — and the amounts were way too much for personal use.
Ingredients
Levain
- 115g ripe/fed sourdough starter
- 175g warm water
- 120g bread flour (or 115g all purpose flour and 5g vital wheat gluten)
- 1/2 cup plain mashed potatoes (I make instant)
Dough
- 90g warm water
- 5g salt
- 1/4 cup melted butter or olive oil
- 60g sugar (optional, depending on the vigor of your starter)
- 2-3 tablespoons chopped fresh rosemary
- 360g – 480g all purpose flour
Instructions
- Mix the ingredients in the levain well, cover, and let sit at room temperature overnight. In the morning it should be light and bubbly and frothy.
- Add the 90g dough water, 5g salt, butter/oil, sugar, and rosemary.
- Add 240g of the flour.
- Using a stand mixer or mixing by hand add the rest of the flour until a soft, pliable, but not quite sticky dough forms.
- Place dough in a greased bowl, turn to coat, cover with plastic wrap, and put in a warm place for up to 2 hours or until double.
- Place dough on a lightly floured surface and divide in two.
- Cover and let rest for 10-20 minutes.
- Form into loaves and placed on greased or parchment-lined baking sheet.
- Cover with oiled plastic wrap and let rise until doubled.
- Preheat oven to 325°F (160°C) convection
- Put a pan with ice cubes or water on the lowest rack.
- With a sharp knife make 3 or 4 slashes on each loaf and spray with water.
- Bake for 30 minutes.
- Turn around and bake another 30 minutes until internal temperature of the loaves is 190°F (90°C)
- Remove from pan, turn off oven, and return loaves to oven rack with door ajar.
- Let cool completely before slicing.
Notes
Holy shit the original site I found this on was awful. I understand wanting to make money but when there’s so many ads that you can’t do anything without accidentally clicking on one….
Also, the original for this called for 6-8 cups of flour in the dough and then only dividing in half. I divided in 3 and still had issues getting all of the loaves on a half-sheet pan. (Maybe I should’ve used loaf pans.)
Next time I’m going to try using olive oil instead of butter.
Also, I noted that the sugar is optional. That’s because I forgot to add it. And good thing, too — this rose very quickly without the added sugar.
Pictures
