Sourdough Potato & Rosemary Boule

Sourdough Potato & Rosemary Boule ingredients

• 100 g active sourdough starter (100% hydration)
• 280 ml warm water (90-95°F)
• 350 g bread flour
• 50 g whole wheat flour
• 100 g cooked, cooled, and mashed potato (peeled)
• 9 g fine sea salt
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp olive oil (for bowl)

How to make Sourdough Potato & Rosemary Boule

1. In a large mixing bowl, combine the active sourdough starter and 280ml warm water. Stir gently with a spatula or your hands until the starter is mostly dissolved and well-incorporated into the water.
2. Add the 350g bread flour, 50g whole wheat flour, 100g mashed potato, and 1 tbsp finely chopped fresh rosemary to the bowl. Mix with your hands until no dry spots of flour remain and a shaggy dough forms. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes (autolyse).
3. After the autolyse, sprinkle the 9g fine sea salt over the dough. Incorporate the salt by gently squeezing and folding the dough for 2-3 minutes until it feels slightly more cohesive. The dough will still be sticky.
4. Begin the bulk fermentation process. Over the next 3-4 hours, perform 4 sets of stretch and folds, spaced 30 minutes apart. To do a stretch and fold, wet your hands slightly, grab a portion of the dough, stretch it upwards, and fold it over itself. Rotate the bowl and repeat 3-4 times until all sides have been stretched and folded. Cover the bowl between each set.
5. After the final stretch and fold, cover the bowl and place it in the refrigerator for 8-12 hours (overnight) for a slow bulk fermentation. This develops flavor and simplifies shaping.
6. The next morning, gently scrape the dough out onto a lightly floured surface. Perform a pre-shape: gently round the dough into a loose ball using a bench scraper or your hands. Cover with a damp cloth and let it rest for 20-30 minutes.
7. After the rest, lightly flour the top of the dough and flip it over. Perform the final shaping: gently pat the dough into a rectangle, then fold the top third down, the bottom third up, and then fold the sides into the center, creating tension on the surface as you round it into a tight boule. Place the dough seam-side up in a lightly floured banneton or a bowl lined with a floured cloth.
8. Cover the banneton loosely with plastic wrap or a shower cap and let it proof at room temperature for 1-2 hours, or until it passes the poke test (a gentle poke with a wet finger leaves a slow-rebounding indentation). Alternatively, cold proof in the refrigerator for another 2-4 hours for better oven spring.
9. Preheat your oven to 475°F (245°C) with a Dutch oven inside for at least 45 minutes. Carefully remove the hot Dutch oven, invert the dough into it, and score the top of the dough with a razor blade or sharp knife. Place the lid back on.
10. Bake with the lid on for 20 minutes, then remove the lid and continue to bake for another 25-30 minutes, or until the crust is deeply golden brown and an internal temperature of 200-210°F (93-99°C) is reached. Carefully remove the bread from the Dutch oven and cool completely on a wire rack for at least 1-2 hours before slicing to allow the crumb to set.

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