The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Potato Bread

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Butler's picture
January 29, 2007 - 7:24am -- Butler

I love potato breads.The addition of the potatoes give the loaves a light texture and also promotes fermentation.



mattie405's picture
Submitted by mattie405 on

Would love for you to share your recipe for this...................they are truly beautiful loaves and I know my son would love them, anything to do with a potato lights him up! Thanks, Mattie

Butler's picture
Submitted by Butler on

Hi Mattie,

This recipe is from Nancy Silverton's Bread from the La Brea Bakery.

I just made some adjustment to suit my baking and sourdough hydration.I guess it should be alright to share it here with all of you out there.

1)300g mashed potatoes, chilled

2)400g water, 55F

3)250g sourdough starter(100%hydration)

4)900g unbleached bread flour (you might have to adjust the amt depending on how wet your starter is.Nancy Silverton uses a very wet starter.)

5)3.5 tsp kosher salt

Mix the first 5 ingredient together.(You can choose to mix by hand or a mixer).I prefer to use my hand.The dough will feel sticky and soft. Cover it and allow the dough to rest for 20 min.

After the autolyse period, mix in the salt and knead it till the dough feels firm and elastic but it will still feel slightly sticky.It will takes about 10-15 mins.

Tuck it into loose ball and cover it tightly with a plastic wrap and allow it to ferment at room temp for 1.5 to 2 hrs. or until it just rise about one inch.It will depends on how cold or warm your room temp is. Refrigerate the dough for 8-12 hours.

Remove the dough from the refrigerator and remove the wrap. The dough will have expanded by approximately half, if not continue to let it rise cover with a proofing cloth at room temp until it does.

Divide into 3 equal pieces. Tuck each  into a loose ball. (Don't bother to shape nicely at this time) Allow the dough to rest for 15mins.

Shape each dough into a boule and elongate it into a football shape about 8 inch long or whatever shape you desire.At this time,you may choose to proof your shaped dough in a proofing basket or in a couche which I did.Invert the loaves, smooth sides down .Make sure the proofing basket or the couche are well-floured(it is better to use rice flour) or it will stick.Cover the entire basket or couche with a plastic bag and secure it. Refrigerate the shaped doughs in the refrigerator and let  it proof for 10 to 14hrs.

Prepare the oven for hearth baking one hour before. Preheat oven to 500F.

Remove the dough from the refrigerator. Remove the plastic bag. and let it proof covered with the proofing cloth for up to 1-2 hrs at room temp or until the internal temp of the dough reaches 60 to 62F. The dough will have almost double in their size.(a finger pressed lightly into the dough will leave a slight indentation)

Lightly dust the dough and invert it onto a lightly floured peel.Slash the top of the dough.

Pour a cup of very hot water into the water tray under the baking stone and shut the oven door quickly. Open the door and slide the dough onto the baking stone and close the door quickly. If you are loading each loaf separately, cut, spritz and load the second and third loaves in the same manner. If your baking stone isn't large enough, place the remaining loaves in the refrigerator while the loaf in the oven bakes.

Spritz the oven two more times during the first 5 mins.Reduce the temp to 450F and bake for 20 mins.After 20 mins, rotate the loaves around for even baking and continue baking for another 10 more mins or until the crust is a deep ,rich brown and the internal temperature reaches about 200F. Remove and cool on a cooling rack.

The interior should be soft and chewy, with a good distribution of small and large holes!

I used King Arthur's unbleached all-purpose flour instead of bread flour. The result was as good. 

Happy trying. 

mattie405's picture
Submitted by mattie405 on

Thank you for the recipe, I will probably give it a try this weekend, my middle son loves anything to do with potatoes and he should be coming by this weekend. Mattie

gothicgirl's picture
Submitted by gothicgirl on

That bread looks lovely, and how much do I have to pay you to get a slice? :)