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Loaded Baked Potato Sourdough Loaf
Panadería

Loaded Baked Potato Sourdough Loaf

5 hPara 10Nutri-Score C€€
de @hellofalife_553 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

10 personas
  • water (room temperature, filtered)Bebidas325 ml
  • active sourdough starter (active and bubbly)Otro100 g
  • full-fat sour creamLácteos50 g
  • bread flour (plus extra if needed)Cereales485 g
  • fine sea saltEspecias10 g
  • Yukon Gold potato (cooked, cut into small cubes)Frutas y verduras90 g
  • sharp cheddar (freshly grated)Lácteos130 g
  • bacon (cooked crispy, chopped)Carne100 g
  • chives (dried or fresh, chopped)Frutas y verduras6 g
  • onion powderEspecias1 g

por ración

Nutrición

239kcal

Carbohidratos
38 g
Proteínas
8 g
Grasas
6 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol
  • Báscula de cocina
  • Bandeja de horno
  • Rejilla de enfriamiento
  • Rallador
  • Molde rectangular
  • Cocotte
  • Rasqueta de masa
  • Termómetro de cocina

paso a paso

Preparación

  1. Mix the dough

    • Mix the water and the active sourdough starter until bubbly and frothy.
    • Mix in the sour cream.
    • Add the bread flour and the salt and mix until combined, adding a little more flour if needed.
    Paso 1

  2. Rest the dough

    • Cover the bowl and let the dough rest.
    Paso 2

  3. Prepare the inclusions

    • Cook the bacon on a tray with a rack in a 375 °F oven until crispy, watching closely so it does not burn.
    • Grate the cheddar and cut the cooked potato into small bite-size cubes.
    • Chop the chives.
    Paso 3

  4. First stretch and fold

    • Do one plain stretch and fold on the rested dough.
    Paso 4

  5. Add the inclusions

    • Flatten the dough out gently, then add the potato, cheddar, chives and bacon.
    • Dimple the inclusions in, then lift and fold the dough over.
    • Repeat with the remaining potato, cheese, chives and bacon, then stretch and fold.
    Paso 5

  6. Bulk ferment

    • Let the dough bulk ferment until puffy, jiggly and risen about 50-60%.
    Paso 6

  7. Shape the loaf

    • Gently shape the dough and place it into a loaf pan.
    • Use any extra dough to make a bonus mini loaf.
    Paso 7

  8. Proof the loaf

    • Let the shaped loaf proof on the counter until puffy.
    Paso 8

  9. Preheat the oven

    • Preheat the oven to 425 °F with the Dutch oven inside.
    Paso 9

  10. Score and bake

    • Score the loaf right down the middle, spritz with water and cover with the lid.
    • Bake covered until nearly done, then uncover briefly to brown.
    • Bake until the center reaches about 205 °F.
    Paso 10

  11. Cool and slice

    • Let the loaf cool completely before slicing.
    Paso 11
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