Traditional Round Loaf with Potato Flake Sourdough Starter

Nourished & Radiant Kitchen

There’s something deeply grounding about baking a traditional round loaf from scratch. This potato flake sourdough version gives you all the beauty of artisan bread. Long fermentation, open crumb, that classic score, with a slightly softer crust that my family (especially the kids) absolutely loves.

Because this loaf uses a potato flake starter, the texture is tender, the flavor is balanced, and the fermentation is dependable. It’s become our go-to everyday bread.

Ingredients

• 475g unbleached bread flour
  (You can use high-gluten all-purpose flour like King Arthur Baking Company)
• 75g active potato flake starter
• 325g filtered water
• 10g unbleached salt

That’s it. Simple, real ingredients.

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Mixing the Dough

Add all ingredients into a large bowl.

Mix using a dough whisk (my preferred method) or by hand. A dough whisk keeps things less messy and helps fully incorporate everything before gluten begins forming.

The dough will be shaggy and slightly sticky — that’s perfect. No need to overmix.

Cover and let rest for 30 minutes before your first stretch and fold.

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Stretch & Folds (Strength Building)

You’ll complete 3 sets of stretch and folds, spaced 30 minutes apart.

Before each set:

• Lightly wet your hands (this prevents sticking)
• Gently lift one side of the dough
• Stretch upward without tearing
• Fold it over onto itself
• Rotate bowl and repeat on all sides

Be gentle. Tearing the dough weakens structure.

After the third stretch and fold:

• Cover tightly (plastic wrap or wrap of choice)
• Keep moisture in
• Let sit at room temperature

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Bulk Fermentation (10–12 Hours)

Allow the dough to rise until doubled in size. This typically takes 10–12 hours, depending on temperature.

You’re looking for:

• Visible air bubbles
• Puffy texture
• Dough that jiggles slightly when moved

Do not punch it down. The air is your structure.

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Shaping

Lightly turn the dough out onto the counter — no degassing.

Form into a ball by gently pulling the dough toward you along the countertop. This creates surface tension without pressing out fermentation gases.

Place into a rice-floured banneton.

Why rice flour? Regular flour at this stage can reintroduce raw gluten to the surface, working against the long fermentation process. Rice flour prevents sticking without altering structure.

Let rest 5 minutes, then gently tuck the edges inward if needed to maintain shape.

Cover with the same plastic wrap and place inside a tied bag to prevent drying.

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Cold Ferment (10–12 Hours)

Place the shaped loaf in the refrigerator for 10–12 hours.

This cold ferment:

• Deepens flavor
• Improves structure
• Makes scoring easier

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Baking

Preheat oven to 475°F with a cast iron Dutch oven inside for at least 30 minutes (up to 1 hour).

When ready:

1. Remove dough from fridge
2. Place onto high-heat parchment
3. Score with a bread lame
4. Carefully lower loaf into hot Dutch oven
5. Cover with lid

Bake:

• 20 minutes at 475°F covered
• Remove lid
• Lower to 450°F
• Bake another 15–20 minutes

Watch the scoring edges so they don’t over-brown.

To check doneness:

• Tap bottom of loaf
• It should sound hollow

Cool completely on a wire rack before slicing.

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Storage & Reheating

This bread contains no preservatives, so it’s best eaten within a few days.

In our house, it rarely lasts that long.

Store in a tied plastic bread bag to retain softness.

To refresh:

• Warm at 350°F for 10 minutes
• The crust crisps and the inside softens beautifully

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What Makes This Loaf Special

Because it uses a potato flake starter, this bread has a slightly softer crust, tender interior, balanced sour flavor and a kid-friendly texture 🙂

It’s rustic, nourishing, and simple!

If you make this loaf, I’d love to see it.

Welcome to the rhythm of slow bread.

Nourished & Radiant Ingredient Tips

If you want the most vibrant, active starter and the best flavor in your loaf, ingredient quality truly matters.

Here are a few simple upgrades that make a difference:

Fermentation does part of the work — but quality ingredients elevate it.
Long fermentation helps break down gluten and improve digestibility, but starting with clean inputs creates a more nourishing final loaf.

Choose organic, unbleached hard wheat flour whenever possible.
Unbleached flour hasn’t been chemically treated and supports a healthier fermentation process.

Use filtered or purified water.
Chlorine and heavy minerals in tap water can weaken your starter over time.

Opt for organic cane sugar in your starter.
Cleaner sugars support fermentation without unnecessary additives. Some people use honey or alternative sweeteners, though I personally prefer a real cane sugar.

Read labels on potato flakes.
Look for options without artificial preservatives, colors, or added flavorings.

Use unrefined or unbleached salt.
Simple, clean salt keeps the dough balanced without anti-caking agents.

Avoid enriched flours when possible.
Synthetic vitamins and additives can interfere with long fermentation.

Source high-quality starter flour.
Brands known for high protein content and clean sourcing often produce stronger structure and better rise.

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From my half-gallon glass fermentation jars to my favorite dough whisk, rice flour, and high-quality bread flour — these are the items I personally use and trust in Nourished & Radiant Kitchen.

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