We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Potato Sourdough Bread
Winter 2012
Artisanal bakeries use sourdough starters extensively, some exclusively, in their breads. Our potato sourdough is not a crusty, tangy San Francisco sourdough, but an excellent potato loaf with a soft, slightly chewy crust and first-rate flavour. It is especially good with soup and stews—and makes very crisp toast. I have also used this recipe, from Chef Joanna Ward Malan, to make superb pizza dough, too.
Makes 1 large round loaf or 2 medium rectangular loaves.
48-HOUR STARTER (enough for 2 large loaves)
1 medium baking potato such as Idaho, about 6 oz (175 g)
1½ cups (375 mL) cold water, divided
1½ tsp (7 mL) instant or traditional yeast
1 cup (250 mL) all-purpose flour
SINGLE LARGE LOAF
1 tbsp (15 mL) yeast
1 tbsp (15 mL) sugar
1½ cups (375 mL) water, just warm to the touch
½ 48-hour starter mixture, about 1 cup (250 mL)
2 tsp (10 mL) salt
3½ to 4½ cups (875 mL to 1.125 L) all-purpose flour
1 To make starter, peel and dice potato; add to small pot with 1 cup (250 mL) cold water. Bring to a boil, cover and simmer over low heat for 20 minutes or until potatoes are very soft. Pour in ½ cup (125 mL) cold tap water. Whirl in a blender or food processor until a thick liquid; cool to lukewarm.
2 Turn potato liquid into a large steel or glass bowl; stir in 1½ tsp (7 mL) yeast (no need to “proof” this starter yeast) and flour. Cover bowl loosely with plastic wrap and a tea towel. Let stand at room temperature for 48 hours. Stir occasionally; starter is ready when it smells slightly sour and looks curdled. Starter amount is enough to make 2 large loaves. When ready, cover starter with plastic wrap and store in the refrigerator for up to 3 days, stirring occasionally, or divide into 2 portions, 1 to use now and another for the freezer.
3 To make loaf, proof 1 tbsp (15 mL) yeast by stirring sugar into water and sprinkling yeast overtop, then setting aside for 5 minutes. Then stir to dissolve yeast completely.
4 Meanwhile stir about 1 cup (250 mL) starter (half of the original mixture) with salt in a large mixing bowl or the bowl of a stand mixer with dough hook attached. Stir in 1 cup (250 mL) of flour; then proofed yeast mixture. Continue adding fl our until dough is becoming hard to stir. Then turn out onto a well-floured work surface. Or continue using stand mixer to knead dough.
5 Begin to knead dough, adding flour slowly as needed to have soft yet well-formed dough, from 5 to 10 minutes. All flour may not be needed. Turn into a large, generously oiled bowl; turn dough ball in bowl so all is coated with oil. Loosely cover with a piece of plastic wrap; let rise for 50 to 60 minutes or until doubled. (If making to bake later, cover well and chill for up to a day. While in the refrigerator, dough rises slowly; punch down occasionally.)
6 Preheat oven to 375°F (190°C).
7 Turn dough out onto lightly floured work surface. Lift outer edges into middle while pressing down to burst large bubbles. Shape into a round ball. Place smooth-side up on parchment-lined baking sheet. Evenly press down until about 2 inches (5 cm) thick. Or,
for 2 medium loaves, divide dough in half and shape to fit 2 greased 9 x 5-inch (2-L) loaf pans.
8 Generously coat top with flour; loosely cover with plastic wrap. Let rise for 30 to 40 minutes or until dough has doubled. (Refrigerated dough takes approximately 1½ hours to rise.)
9 Remove plastic wrap. Using a serrated knife gently placed on top of loaf, draw knife at an angle along top to shallowly slice a pattern of 3 or 4 slashes.
10 Bake round or loaf pans in centre of preheated oven for 30 to 35 minutes or until quite golden and smell of baking bread is very evident. A tap on loaf bottom sounds hollow. Cool on a rack without pan. Bread is best on the day it is made. Day-old bread is delicious in Tuscan Tomato Bread Soup (recipe follows).
Makes 1 large round loaf or 2 medium rectangular loaves.
TUSCAN TOMATO BREAD SOUP
This comforting Italian soup captures the essence of summers past. The only indulgence is a few fresh herbs grown in climes currently sunny and warm, however, a generous spoonful of pesto can substitute for the fresh herbs. Tuscan Pecorino Romano is a sheep’s-milk cheese that is much like, but distinct in taste from, Parmesan. Leave the crust on bread cubes for added interest.
1 small onion, diced
2 large garlic cloves, minced
2 tbsp (30 mL) olive oil
1 can (946 mL) diced tomatoes
2 to 2½ cups (500 to 625 mL) chicken broth
2 cups (500 mL) stale or toasted
Potato Sourdough Bread cubes, about ¾-inch (2-cm) square
1 large sprig fresh thyme
½ tsp (2 mL) salt
⅛ to ¼ tsp (0.5 to 1 mL) hot chili flakes
3 to 4 tbsp (45 to 60 mL) chopped fresh herbs
such as basil and parsley
4 to 6 tbsp (60 to 90 mL) freshly grated
Pecorino Romano cheese
1 Using a large saucepan, sauté onion and garlic in oil over medium heat until softened, about 5 minutes. Stir in tomatoes and 2 cups (500 mL) broth. Add bread and thyme; stir in salt and chili flakes.
2 Bring to a boil; reduce heat so mixture just simmers, uncovered. Cook 30 to 40 minutes over medium to medium-low heat to reduce slightly. Most of bread breaks down, leaving some small dumpling-like pieces still visible. Remove thyme sprig.
3 Taste; if very thick, add remaining ½ cup (125 mL) chicken stock. Stir most of chopped herbs into soup. Toss remaining herbs with cheese. Ladle hot soup into warmed bowls; generously garnish with cheese mixture.
Serves 4
