Potato Bread with Sourdough

Potato... the ultimate comfort food.. and putting that into bread? An upgrade! Let's go!

Recipe adapted from Hairy Bikers

Potatoes (180g, or 150g after peeling)
150g bread flour (ratio of bread flour to potato is 1:1)
sourdough 50g
A pinch of salt
1 tsp of sugar / honey
Olive oil / butter
1 handful of seeds (I used chia seeds) optional

1. First peel and boil the potatoes until soft. Mash the potatoes and leave to cool. Keep the water used to boil the potato aside.

2. When the potato is slightly warm mix in the sourdough and flour. Add in the salt and sugar. If the flour is too dry, add a tablespoon or 2 of the potato boiling water. Knead until the dough is smooth and elastic. If it is quite sticky, add a little bit of olive oil to prevent the dough from sticking. If adding seeds, you can knead in the seeds.

3. Put some olive oil in a bowl and spread it around. Put the dough in and toss it around to coat it. Leave to proof for at least 4 hours. until double in size.

4. After the dough has proofed, fold it gently a few times before shaping it into the desired shape. And let it proof at room temperature for 2-3 hours.

5. Preheat the oven to 200 degrees C. Bake for 20-25 minutes until a hollow sound is heard when the bread is tapped.

6. Cool completely before storing or eating.

What you get is a fragrant, potato tasting bread, that remains soft and moist for up to 4 days!