Ingredients
Scale
- 430g potatoes
- 740g all-purpose flour
- 20g kosher salt
- 40g sugar
- 8g dry active yeast
- 530g water or potato water (room temperature)
- 340g active sourdough starter
- 1 tbsp each chopped fresh rosemary and sage
Instructions
- Place your cleaned and unpeeled potatoes in a baking dish. Stab them a few times with a fork. Cover the dish and roast it at 400 degrees Fahrenheit for 30-40 minutes, until they’re soft and cooked through. Allow them to cool till they’re easier to handle. Too hot, and they’ll kill your yeast. Break the potatoes apart in a bowl. Don’t worry if they’re different sizes, this is what we want. Alternatively, you could mash the potato as this may be easier to work with.
- Combine flour, salt, sugar, herbs, potatoes, and yeast in a large mixing bowl.
- Add water, and mix this into a rough and ragged dough. Allow this to sit for 20 minutes.
- Add the starter to the dough. Then pull the edges of the dough up and over the starter to cover it. With wet hands, pinch the dough 3-4 times to squish it into chunks. Fold the dough back together. Repeat the squish and fold for about 6-10 minutes. The dough should be sticky, and the salt should be dissolved.
- Cover and let the dough rest for 15 minutes. Uncover the dough, lift one side of the dough, stretch it up and over itself, then rotate the bowl, and fold the next section up and over. You’ll need to do 4-5 folds, each of which should take about 30 seconds. Cover and let the dough rest again for 15 minutes.
- Repeat the folding and resting twice more, then cover and let the dough rise for 2-3 hours.
- Scrape the dough out of the bowl, and onto a floured surface. Divide the dough into 2 equal pieces. Roll each piece into a tight ball, and place them seam side down into two floured bannetons. Cover them with plastic wrap and place them in the refrigerator for 12-15 hours.
- After 12-15 hours of fermentation, place a cast iron pot or Dutch oven into your oven, and heat it to 475 degrees Fahrenheit, for 45 minutes.
- Bake these loaves straight from the fridge.
- Flip the loaf out and onto a floured surface, being as gentle as possible so that it doesn’t deflate. Sprinkle the Dutch oven with cornmeal, then carefully place the dough into the Dutch oven. Bake for 15 minutes with the lid on, then 25 minutes with the lid off.
- Once the loaf is a deep golden brown, remove it from the oven and allow it to cool before cutting.
- Store these fresh sourdough bread loaves in the fridge for 2 weeks.
- Prep Time: 4 hrs 25 mins
- Cook Time: 40 mins
- Category: bread
- Cuisine: Canadian
Nutrition
- Serving Size: 1 loaf
- Calories: 2300 kcal
- Fat: 50g
- Saturated Fat: 30g
- Carbohydrates: 300g
- Protein: 80g
