Imagine sinking your teeth into a slice of bread so incredibly soft, with a perfectly crisp crust and a tangy sourdough flavor that'll make your taste buds dance! This Potato Flake Sourdough Bread is not just another bread recipe – it's a culinary revelation that transforms ordinary ingredients into an extraordinary loaf. Whether you're a seasoned baker or a curious home cook, this recipe promises to elevate your bread-making game and impress everyone at your table with minimal effort and maximum flavor.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups bread flour
- 1 cup potato flakes
- 1 cup warm water
- 1/2 cup sourdough starter
- 1 tsp salt
- 1 tbsp sugar
Instructions
- In a large mixing bowl, combine the warm water and sourdough starter, whisking until well integrated.
- Add potato flakes to the liquid mixture and let sit for 5 minutes to allow the flakes to soften and absorb some moisture.
- Gradually add bread flour to the mixture, stirring with a wooden spoon or spatula until a shaggy dough begins to form.
- Sprinkle salt and sugar over the dough and continue mixing until all ingredients are fully incorporated.
- Turn the dough out onto a lightly floured surface and knead for 10-12 minutes, developing gluten and creating a smooth, elastic texture.
- Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free area for approximately 2-3 hours or until doubled in size.
- Once risen, gently deflate the dough and shape it into a round loaf, tucking edges underneath to create surface tension.
- Place the shaped loaf on a parchment-lined baking sheet or into a proofing basket, cover, and let rise for an additional 1-2 hours.
- Preheat the oven to 450°F (230°C) with a baking stone or heavy baking sheet inside, allowing it to heat for at least 30 minutes.
- Score the top of the loaf with a sharp knife or razor blade to allow for expansion during baking.
- Transfer the loaf to the preheated baking stone or sheet, and bake for 25-30 minutes until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C).
- Remove from oven and let cool completely on a wire rack for at least 1 hour before slicing to allow the crumb to set.
Tips
- Temperature Matters: Ensure your water is warm (around 100-110°F) when mixing with the sourdough starter to activate the yeast effectively.
- Patience is Key: Don't rush the rising process. Allow ample time for fermentation to develop complex flavors and achieve the perfect texture.
- Hydration is Crucial: The potato flakes add moisture, so pay attention to the dough's consistency. It should be slightly tacky but not overly wet.
- Scoring Technique: When scoring the bread, use a sharp razor or bread lame and make confident, quick cuts at a 45-degree angle to allow optimal expansion.
- Cooling Ritual: Resist the temptation to cut into the bread immediately. Letting it cool completely helps set the crumb and prevents a gummy texture.
- Sourdough Starter Health: Ensure your starter is active and bubbly before beginning the recipe for the best rise and flavor.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 24g
Protein: 4g
Fat: 1g
Saturated Fat: g
Cholesterol: 0mg
