RK's Potato Sourdough Bread

RK's Potato Sourdough Bread
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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 120.0
  • Total Fat: 1.6 g
  • Cholesterol: 0.1 mg
  • Sodium: 209.4 mg
  • Total Carbs: 16.5 g
  • Dietary Fiber: 0.8 g
  • Protein: 1.9 g

View full nutritional breakdown of RK's Potato Sourdough Bread calories by ingredient
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Introduction

Here is my usual weekly sourdough bread that I make. It's moist and delicious, and makes excellent toast. Makes approx. 20 slices, depending on the size of your loaf pan and how thickly you slice it. Here is my usual weekly sourdough bread that I make. It's moist and delicious, and makes excellent toast. Makes approx. 20 slices, depending on the size of your loaf pan and how thickly you slice it.
Number of Servings: 20

Ingredients

    100 grams (3.5 oz) sourdough starter
    100 grams (3.5 oz) mashed potatoes
    280 grams (10 oz ) water (use the water from cooking potatoes, if possible)
    2 tbsp sunflower oil
    2 tbsp honey
    150 grams (5.3 oz) unbleached all-ourpose flour
    200 grams (7 oz) bread flour (I use King Arthur )
    100 gram (3.5 oz) whole wheat flour
    10 grams (.3 oz) salt


Tips

*Longer rises are okay. I've left it to rise overnight on occasion.


Directions

Combine all ingredients in medium mixing bowl. Knead for 5 minutes on a floured board, let rest for 15 minutes, knead for 5 minutes again, adding small amount of flour as needed to keep from sticking. Place dough in oiled bowl and turn to oil all surfaces. Allow to rise for 2 hours, punch down and knead briefly, and rise for an additional 2 hours. Knead briefly to drive out air bubbles, shape into loaf, and place in oiled 9 x 5 bread loaf pan. Allow to rise 45 minutes at room temperature. Slash the top and bake at 400░ for 15 minutes, and then lower temperature to 375░ for 30 minutes, or until loaf is brown on top and registers inner temperature of ~200░.

Serving Size:áMakes 20 slices

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