The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Roasted Potato and Corn Sourdough Cheese Bread

isand66's picture

Roasted Potato and Corn Sourdough Cheese Bread

The other night I cranked up the charcoal grill and smoked some nice juicy pork chops with some red beans for dinner.  I didn't want to waste what was left of the nice smokey fire so I roasted a bunch of yellow potatoes and what better use for them but in a bread.  I had some left over roasted corn so I figured I might as well make use of that as well.

I decided at the last-minute to add some organic cracked wheat.  The best way to add this ingredient is to soak it for about 10 minutes in boiling water so it becomes soft.  It ends up soaking up a lot of the water so it's important to include that in the overall hydration of the dough.  I ended up adding too much liquid to this dough and it was extremely wet at 77%.  The final result was bread with an excellent crust and open moist crumb but the bread ended ups little flat.


15 ounces 65% Hydration Starter Refreshed

5 ounces Whole Wheat (I use King Arthur Flour)

12 ounces French Style Flour from KAF (or All Purpose Flour)

2 ounces Spelt Flour

2 ounces Organic Cracked Wheat

5 ounces Roasted Potatoes (I smashed them up and left most of the skin on for some added flavor)

3.5 ounces Cheddar Cheese (I shredded the cheese)

1 Tablespoon Freeze dried chives, but feel free to use fresh ones

2.2 ounces Roasted Corn

19 ounces Luke warm water, 90 degrees Fahrenheit

2 1/2 Teaspoons Sea Salt


From the total 19 ounces of water, bring 8 ounces to a boil and add the cracked wheat.  Let that sit for 10 minutes while you prepare the rest of the ingredients.  Using your stand mixer or by hand, mix the remaining water with the starter to break up the starter.

Add the flours and potatoes and mix on the lowest speed for 1 minute.  Now add the cracked wheat with the remainder of the water and mix for 1 minute.  Let rest for 5 minutes.

Add the salt and mix for 3 minutes on medium speed.  Now add the chives and the cheese and mix for 1 minute more.  The dough will be very wet.  If you prefer to work with a firmer dough you can add some additional flour, but I left this one very wet.

Remove dough to your lightly floured work surface and do about 10 stretch and folds with a dough scraper or your hands but keep them oiled or wet.  Form the dough into a ball and let it rest uncovered for 10 minutes.

Do a stretch and fold and form into a ball again and cover with a clean moist cloth or oiled plastic wrap.  Let it rest for another 10 - 15 minutes and then do another stretch and fold.  The dough should start to develop some gluten at this point.  Let it rest covered again.

After another 10 minutes do another stretch and fold and put into a lightly oiled bowl that has enough room so the dough can double overnight.

Let the dough sit at room temperature for 1 1/2 hours and then put in your refrigerator  for at least 12 hours or up to 3 days.

When ready to bake the bread, take it out of the refrigerator and let it sit at room temperature for 1  1/2 to 2 hours.  Now shape the dough as desired on a floured work surface being careful not to handle the dough too roughly so you don't de-gas it.

Place it in your bowl, banneton or shape into baguettes.

Let it sit at room temperature for 2 hours covered with oiled plastic wrap or a wet cloth.

Pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 500 degrees F.

Slash loaves as desired and place empty pan in bottom shelf of oven.

Pour 1 cup of very hot water into pan and place loaves into oven.

Lower oven to 450 Degrees and bake for 25 - 35 minutes until bread is golden brown and internal temperature reaches 200 degrees.  Leave the loaves in your oven with the door cracked for 5 minutes longer with the oven off.  After 5 minutes remove them from the oven and place on  your cooling rack.  Try to resist the temptation to cut into the bread until they have cooled sufficiently


This post has been submitted to the Yeast Spotting Site here:


Syd's picture

Those are fine looking loaves and, I am sure, very tasty, too.  Nice baking.


isand66's picture

Thanks Syd.

They actually ended up with a very sour overtone which was much more pronounced than I thought it would be.

Appreciate the kind words.


dabrownman's picture

Real Corn Bread - if is wasn't for all the cheddar cheese, cracked wheat, potato, spelt, WW and chives!  So what does it taste like?  Can you taste the corn and all the other ingredients?  My only complaint, if you can call it that, is that I think it is missing some Armadillo Nectar or possibly Possum Pelt :-)

Nice bake.   

isand66's picture

Thanks DA...not sure if the Possum Pelt would add the right flavor profile....the Armadillo nectar could be interesting but I haven't seen that at my local market yet!

The strange thing is with this bread it turned out with a strong sour flavor which I like and you certainly can taste the corn and chives but the cheese not so much.  I should have used cubed cheese instead of shredded I think or a stronger cheese than cheddar.  Overall it has a unique flavor.  I love adding potatoes to bread as you don't necessarily taste them but it adds a nice bite to the bread and also makes the crumb more tender.

Appreciate the comments as always....

Right now I'm working on converting my white flour starter to an additional whole wheat/rye with a small % of AP.  I'm up to the third build and think it will be ready to use this weekend.  I'm thinking a bread with a nice multi-grain soaker and some maybe.....


dabrownman's picture

for your next concoction.  I'm not baking until I finish off all the half loaves I froze over the last 3 months.  I am amazed at how well they all did, so far,  in the freezer. I also get to re-taste, with new more experienced tongue, all of them again to see which ones I like the best .  I'm going to publish a list of my favorites.  I was kidding varda that I had 10 favorites in my top 5 and listed them for her.  I'm not going to look at it until  I re-evaluate all of the frozen half loaves.  That should be interesting since so many of them were really nice.

isand66's picture

Good luck...I was freezing loaves also, but I've been baking so much trying new things I started giving 1 loaf away from each bake.

I can't wait to see your list of favorites!

dabrownman's picture

power of pelt!  I put potato flakes in all kinds of bread and feed it to my starters too.    Potato makes for fin bread.  I also like to grind a little bit of oats for bread too.  It, and in combination with potato, makes for powerful rise in many breads.  I keep my starter is 33% rye, 33% WW and 33% AP all the time so I don't have to convert it for any bread - you just feed it to build the levain in what ever kind of bread you are making. A couple of feedings and it is what ever you need.

Your multi-grain soaker sounds nice.  I'm going to Whole Foods to get some Buckwheat Groats for sweetbird's buckwheat, apple, hard apple cider, nut bread I hope to make in a couple of weeks after my bread freezer is empty.  I had to make some pickles this week because I actually ran out.  That hasn't happened in years,

Here is my rocket stove I made out of bricks over a year ago.  It breaks all the insulating and thermal rules of a real rocket stove but at least it looks like one and acts like one.  Makes for some real fierce fires.



isand66's picture

That's some interesting stove!  How hot do you get the temp. up to?

I usually convert my white starter to a whole wheat or rye when needed, but I figured I would try to create an exta hybrid similar to what you use and see what kind of results I get.

I just found some garbanzo bean flour at a new market we visited so I'm going to use that in a bread tomorrow.

Look forward to seeing some of your new posts.

dabrownman's picture

with 4" of vermiculite insulation can easily get to 800 C and I have seen a large one over 1000 C.  Mine, made out of uninsulated stacked paver bricks gets to about 400 C on little 1/2 " thick sticks.   You saw the fire coming out of my little can stove.  This baby,  if I stick a 6' steel stove pipe down the throat will shoot solid rocket flames 12' in the air no problem.  Little kids and hillbillies like me love the light show at night - way better than fireworks.  Sadly, there are so many no burn days due to poor air quality in the winter here it is hardly worth the effort to build it.  And it is too hot to fire up in the summer.

Don't forget to up the gluten with bread flower and hold back on some of the hydration if you use Chi Chi flour.

I'm thinking about doing a sandwich 'Llama's Rahma Dahma Deli' post featuring sandwiches since I have been testing all these frozen breads on what else - sandwiches!!!

If I ever open up an Indian Deli (possibly the first one in the nation) doing sandwiches on various decent breads, yogurt,  pickles, bagels, ice cream and deserts while selling common condiments and Indian Spices on the side -  it will be called guessed it.

Can't wait to see your Chi Chi Concoction.

isand66's picture

Thanks for the advice on teh Chi Chi flour...I kind of figured I would use a higher % of bread flour or high gluten flour to make up for the weaker gluten levels.  After the last bake where I went nuts with the hydration I was planning on keeping this one more medium level with the water.

Your Deli sounds intringuing...look forward to seeing your post on your have never failed to dissapoint yet.

Going to go and start a soaker for my mulit-grain concoction and then it's off to drive to Queens to adopt another kitty for the family.  Someone my wife knows posted on Facebook about a friend who's mother passed away leaving a beautiful kitty behind.  They couldn't take the cat in due to allergies one of their kids suffer from so the poor cat is about to go to a shelter.  We already have our hands filled with the 4 we have now, but we couldn't resist the urge to help.

Anyway, look forward to seeing your next post and be on the look-out for mine in a couple of days.