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Loaded Baked Potato Sourdough Loaf
Boulangerie

Loaded Baked Potato Sourdough Loaf

5 hPour 10Nutri-Score C€€
par @hellofalife_553 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

10 personnes
  • water (room temperature, filtered)Boissons325 ml
  • active sourdough starter (active and bubbly)Autres100 g
  • full-fat sour creamProduits laitiers50 g
  • bread flour (plus extra if needed)Céréales485 g
  • fine sea saltÉpices10 g
  • Yukon Gold potato (cooked, cut into small cubes)Fruits et légumes90 g
  • sharp cheddar (freshly grated)Produits laitiers130 g
  • bacon (cooked crispy, chopped)Viandes100 g
  • chives (dried or fresh, chopped)Fruits et légumes6 g
  • onion powderÉpices1 g

par portion

Nutrition

239kcal

Glucides
38 g
Protéines
8 g
Lipides
6 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier
  • Balance de cuisine
  • Plaque de cuisson
  • Grille de refroidissement
  • Râpe
  • Moule à cake
  • Cocotte
  • Coupe-pâte
  • Thermomètre de cuisine

pas à pas

Préparation

  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.
    Étape 1

  2. Rest the dough

    • Cover the bowl and let the dough rest.
    Étape 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.
    Étape 3

  4. First stretch and fold

    • Do one plain stretch and fold on the rested dough.
    Étape 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.
    Étape 5

  6. Bulk ferment

    • Let the dough bulk ferment until puffy, jiggly and risen about 50-60%.
    Étape 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.
    Étape 7

  8. Proof the loaf

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

  9. Preheat the oven

    • Preheat the oven to 425 °F with the Dutch oven inside.
    Étape 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.
    Étape 10

  11. Cool and slice

    • Let the loaf cool completely before slicing.
    Étape 11
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