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Loaded Baked Potato Sourdough Loaf
Bakery

Loaded Baked Potato Sourdough Loaf

5 hServes 10Nutri-Score C€€
from @hellofalife_553 imports0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • water (room temperature, filtered)Beverages325 ml
  • active sourdough starter (active and bubbly)Other100 g
  • full-fat sour creamDairy50 g
  • bread flour (plus extra if needed)Grains485 g
  • fine sea saltSpices10 g
  • Yukon Gold potato (cooked, cut into small cubes)Produce90 g
  • sharp cheddar (freshly grated)Dairy130 g
  • bacon (cooked crispy, chopped)Meat100 g
  • chives (dried or fresh, chopped)Produce6 g
  • onion powderSpices1 g

per serving

Nutrition

239kcal

Carbs
38 g
Proteins
8 g
Fat
6 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Kitchen scale
  • Baking tray
  • Cooling rack
  • Grater
  • Loaf pan
  • Dutch oven
  • Bench scraper
  • Kitchen thermometer

step by step

Method

  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.
    Step 1

  2. Rest the dough

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

  4. First stretch and fold

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

  6. Bulk ferment

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

  8. Proof the loaf

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

  9. Preheat the oven

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

  11. Cool and slice

    • Let the loaf cool completely before slicing.
    Step 11
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