Potato Flake Sourdough Bread Recipe For Soft, Fluffy Loaves

There’s something undeniably comforting about a warm slice of freshly baked sourdough bread, especially when it carries the subtle, earthy flavor of potatoes. Potato flake sourdough bread combines the tangy, chewy texture of traditional sourdough with the soft, moist crumb that potato flakes bring.

This recipe is perfect for bakers who want to experiment with their sourdough starter while achieving a loaf that stays fresh longer and offers a uniquely tender bite. Whether you’re a seasoned sourdough enthusiast or a curious beginner, this bread will delight your taste buds and elevate your home baking skills.

Potato flakes boost the bread’s moisture and shelf life, making it ideal for sandwiches, toast, or simply enjoyed with butter. Plus, incorporating these simple pantry staples turns an everyday loaf into something special.

Ready to create a bread that pairs wonderfully with your favorite soups and salads? Let’s dive into this delicious potato flake sourdough bread recipe that promises a perfect crust and a melt-in-your-mouth interior.

Why You’ll Love This Recipe

This potato flake sourdough bread recipe is a game-changer for several reasons. First, the addition of potato flakes keeps the bread incredibly moist and tender, offering a delightful crumb that’s soft yet structured.

The sourdough starter adds a depth of flavor with its signature tang and complexity, making every bite rich and satisfying.

Another reason to love this recipe is its versatility. Whether you enjoy your bread toasted for breakfast or as a hearty sandwich base, this loaf holds up beautifully.

It’s also forgiving for bakers who want to experiment with hydration and fermentation times. Plus, this recipe encourages you to embrace the art of slow fermentation, resulting in a loaf that’s not only delicious but also easier to digest.

Lastly, baking this bread at home means fewer preservatives and additives, giving you a wholesome, natural product. It’s a fantastic way to impress friends and family with something homemade and nutritious.

Ingredients

• 400g bread flour (high-protein for great gluten development)
• 100g whole wheat flour (adds nuttiness and texture)
• 50g instant potato flakes (for moisture and softness)
• 350g water (lukewarm, around 75°F/24°C)
• 150g active sourdough starter (fed and bubbly)
• 10g salt (enhances flavor and controls fermentation)

Equipment

• Large mixing bowl (for combining ingredients)
• Dutch oven or baking stone (for baking with steam)
• Dough scraper (to handle sticky dough)
• Kitchen scale (for precise measurements)
• Proofing basket (banneton) or bowl lined with a tea towel
• Sharp knife or lame (for scoring the dough)
• Plastic wrap or damp cloth (for covering dough during fermentation)

Instructions

1. Mix the flours and potato flakes: In a large mixing bowl, combine the bread flour, whole wheat flour, and instant potato flakes. Stir well to distribute evenly.
2. Add water and starter: Pour in the lukewarm water and the active sourdough starter. Mix everything using your hand or a spoon until a shaggy dough forms. Cover with plastic wrap or a damp cloth and let it rest for 30 to 45 minutes (this is called autolyse).
3. Add salt and begin kneading: Sprinkle the salt over the dough, then mix it in by folding and stretching the dough inside the bowl. Knead gently for about 5 minutes until the dough becomes smooth and elastic. The potato flakes will help retain moisture, so the dough may feel slightly sticky but manageable.
4. Bulk fermentation: Cover the bowl again and let the dough ferment at room temperature (around 70°F/21°C) for 4 to 6 hours. Every 30 minutes for the first 2 hours, perform a series of stretch and folds to strengthen the dough. To do this, pull one side of the dough up and fold it over the rest, rotating the bowl and repeating 4 sides per session.
5. Shape the dough: After the bulk fermentation, turn the dough out onto a lightly floured surface. Gently shape it into a tight round loaf without deflating it too much. Place the shaped dough into a floured proofing basket or a bowl lined with a well-floured tea towel, seam side up.
6. Final proof: Cover and let the dough proof at room temperature for 2 to 3 hours, or refrigerate overnight for a slower, more flavorful rise.
7. Preheat the oven: Place your Dutch oven (or baking stone) into the oven and preheat to 475°F (245°C) for at least 30 minutes before baking.
8. Score and bake: Carefully transfer the dough onto a piece of parchment paper, seam side down. Using a sharp knife or lame, score the top with a few slashes to allow the bread to expand. Lift the dough with the parchment paper and place it into the hot Dutch oven. Cover with the lid and bake for 20 minutes.
9. Finish baking: Remove the lid and bake for another 20 to 25 minutes until the crust is deep golden brown and crisp.
10. Cool: Transfer the bread to a wire rack and let it cool completely before slicing. This step is crucial to finish the cooking process and prevent a gummy crumb.

Tips & Variations

For the softest crumb, don’t skip the autolyse step — it hydrates the flours and potato flakes, improving dough extensibility.

• Adjust hydration: Depending on your flour and potato flakes’ absorbency, you may need to tweak water by ±20g to get a tacky but manageable dough.
• Use different potato forms: If you don’t have instant potato flakes, cooked and mashed potatoes (about 100g) can be used instead. Reduce water slightly in this case.
• Add herbs or seeds: Mix in rosemary, thyme, or sunflower seeds for extra flavor and texture.
• Experiment with whole grain flours: Swap some bread flour for rye or spelt to create more complex flavor profiles.
• Cold ferment: For a tangier loaf, proof the shaped dough in the fridge for 12-18 hours and bake straight from cold.

Nutrition Facts

Serving Suggestions

This potato flake sourdough bread shines as a versatile companion to many meals. Enjoy thick slices toasted with your favorite nut butter or jam for a comforting breakfast.

It pairs beautifully with creamy soups like our Vegan Potato Corn Chowder Recipe for Cozy Comfort Food or a fresh salad such as the Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas.

For a quick snack, top slices with avocado, sea salt, and chili flakes. Or use it as a base for hearty sandwiches loaded with roasted veggies or plant-based proteins.

This bread also freezes well; simply slice before freezing and toast slices directly from the freezer for convenience.

Conclusion

Baking this potato flake sourdough bread brings together the best of both worlds: the rich tanginess of sourdough and the tender moisture from potato flakes. With some patience and a few simple ingredients, you can create a loaf that’s perfect for everyday enjoyment or special occasions.

The crust is satisfyingly crisp, the crumb soft and chewy, and the flavor complex yet approachable.

Plus, this recipe invites you to experiment with your sourdough starter and hydration levels, making it a fun project for home bakers of all skill levels. If you’re looking to expand your homemade bread repertoire, this potato flake sourdough is a delicious place to start.

For more comforting and wholesome recipes, check out our Veggie Potato Recipes That Are Easy and Delicious or explore creative plant-based meals in our Vegan Recipes No Tofu: Delicious Plant-Based Meals collection.

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