POTATO · MEDIUM
Potato Bread
Incredibly soft, pillowy loaf — potato starch keeps it fresh for days.
30 min
Prep
14h
Rest
38 min
Bake
1 large loaf
Yield
Medium
Difficulty
Total time: 15h
Ingredients
Steps
1
Mix and knead. ⏱ 30 min
2
Bulk fermentation. ⏱ 4 hours
3
Shape and pan. ⏱ 10 min
4
Cold proof overnight. ⏱ 10 hours
5
Bake at 190°C. ⏱ 38 min
Step-by-step baking
1
Mix Combine all ingredients and knead 8 min until smooth and elastic. ⏱ 30 minutes
2
Bulk Ferment 4–5 h at 26°C with 2 folds. ⏱ 4 hours
3
Shape Shape into a log or round and place in a buttered tin. ⏱ 10 minutes
4
Proof Refrigerate 10–12 h until doubled in size. ⏱ 10 hours
5
Bake Bake for 35–38 min to 90°C internal. Brush crust with butter. ⏱ 38 minutes
Tips
🥔 Potato Type
Floury potatoes like Maris Piper give the best soft, dry mash for bread.
📅 Keeps Well
Potato bread stays soft 3–4 days longer than plain sourdough.