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Looking down at a round loaf of sourdough bread with a golden-brown crust and a spiral scoring pattern.

Potato Flake Sourdough Bread Loaf

Soft and fluffy potato flake sourdough bread loaf made with a bubbly starter, oil, and sugar for a slightly sweet, tender crumb.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American

Ingredients
  

  • 6 cups bread flour 720g
  • 1/2 cup potato flake sourdough starter
  • 1/2 cup oil (peanut or vegetable)
  • 1 tablespoon salt
  • 1/2 cup sugar 100g
  • 1 1/2 cups warm water

Instructions
 

  • Stir the Starter:

    Give the starter a stir prior to measuring it out.

  • Mix Ingredients Gently:

    In a mixing bowl, combine every ingredient. Using a hand mixer or a stand mixer, blend until just combined; avoid excessive mixing.

  • Shape and Wrap Dough:

    Shape the dough into a rough ball and wrap it with plastic film.

  • First Proof Until Doubled:

    Allow the dough to proof until it has doubled in volume, which will take 6 to 10 hours depending on ambient temperature and the vigor of your starter.

  • Punch Down Dough:

    Deflate the dough by punching it down.

  • Divide and Shape Loaves:

    Split the dough into three equal portions and form each into a loaf. Transfer them to greased bread pans and cover with plastic wrap.

  • Second Proof Until Doubled:

    Let the loaves proof a second time until they have doubled again.

  • Bake at 350°F:

    Heat the oven to 350°F (175°C). Take off the plastic wrap and bake for 30 to 40 minutes (usually 35 minutes). If the tops darken too fast, tent loosely with aluminum foil. If using lidded pans, bake for the full 40 minutes.

  • Cool Completely Before Slicing:

    Let the bread cool entirely before cutting into slices; otherwise, the center may remain doughy.
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