Potato and Honey Sourdough Bread
At a Glance
- Cook
- 30 min
- Servings
- 1 loaf, about 10 slices
Categories
- Bread
- American
- Medium
Dietary
- Dairy-free
- Egg-free
- Nut-free
- Soy-free
- Vegetarian
Allergens
- Contains or may contain: Wheat.
Servings & Nutrition
Original recipe serves 10. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
A delicious sourdough bread using a simple recipe with potato flake & honey starter. This bread takes some time commitment but what you get is a perfectly crusty and tangy homemade delight!
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Ingredients
- 1 cup of Potato Flake and Honey Sourdough Starter
- 2 cups of flour
- 1 teaspoon of salt
- 1/2 cup of water
Instructions
Mix In a large mixing bowl, combine the sourdough starter, bread flour, and salt.
Gradually add the warm water, stirring until a dough forms.
Knead Knead the dough on a floured surface for about 10-15 minutes, until it becomes smooth and elastic.
First Rise Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise at room temperature for 6-8 hours, or until doubled in size.
Gently punch down the dough and shape it into a loaf.
Second Rise Place the loaf on a parchment-lined baking sheet and cover it with a clean kitchen towel. Let it rise for another 2-4 hours, or until it has doubled in size again.
Preheat About 30 minutes before baking, preheat your oven to 450°F (230°C). Place a baking stone or an inverted baking sheet in the oven to preheat as well.
Score Slash the top of the loaf with a sharp knife, then transfer it to the preheated baking stone or baking sheet.
Bake Bake the bread for 25-30 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
Cool Let the bread cool on a wire rack before slicing and serving.
Notes
Equipment
- mixing bowl(s)
- measuring cup
- measuring spoons
- baking sheet
