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scored round loaf

Traditional Potato Flake Round Loaf

This traditional round potato flake sourdough loaf is naturally fermented for deep flavor and baked in a Dutch oven for artisan results. Using a potato flake starter creates a tender crumb and slightly softer crust, making it perfect for everyday slicing and family meals.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 23 hours
Servings: 4
Course: Baked Goods
Calories: 1865
Ingredients Equipment Method

Ingredients
  

  • 475 grams unbleached bread flour
  • 75 grams active potato flake sourdough starter
  • 325 grams filtered water
  • 10 grams unbleached salt

Equipment

  • 1 Mixing bowl
  • 1 Dough Whisk
  • Plastic Wrap or wrap of choice
  • 1 Dutch Oven

Method
 

  1. Mix all ingredients in a large bowl until combined. Rest 30 minutes.
  2. Perform 3 sets of stretch and folds, 30 minutes apart.
  3. Cover and bulk ferment 10–12 hours, until doubled.
  4. Shape into a tight round and place in rice-floured banneton.
  5. Refrigerate 10–12 hours.
  6. Preheat Dutch oven at 475°F for 30–60 minutes.
  7. Bake 20 minutes covered at 475°F.
  8. Remove lid, reduce to 450°F, bake 15–20 more minutes.
  9. Cool completely before slicing