This Sourdough Potato Bread has an ultra thin crust | Bake With Me

In this video, I show you how to make sourdough potato bread.I explained all the steps clearly, and if you have any questions, feel free to ask in the comments. Here are a few extra notes and pro tips that might help: Levain Timing: The timing for this sourdough potato dough is based on a levain that’s fully peaked at about 4 hours. If your levain needs more time to double or almost triple, adjust the dough rest time to match it. Sourdough starter recipe: If you haven’t made a sourdough starter yet, I also shared my simple no-discard starter recipe.    • Step-by-step guide to maintaining No Disca...   Feed your levain at a 1:1:1 ratio early in the morning and let it peak. It should double or almost triple and have a rounded top. You can also mix this dough on the same day. If you do that, skip the cold rest and go straight to baking. Just know the crust and flavor will be simpler. please consider that this dough tends to rise a little faster than many other sourdough. Coil Folds: Autolyse helps the dough come together without kneading, so let it rest for 1 hour, then do 2 coil folds as shown in the video. If 30 minutes after the last coil fold your dough still hasn’t held its fold line or gained much volume, give it one more coil fold. Otherwise, leave it alone until it rests for 2 to 3 hours. Baking: Bake at 500°F (250°C) if your oven allows it. Higher heat gives a better rise and a crisp, airy crust. Bake for 20 minutes with the lid on at 250°C (482°F). Then remove the lid and bake for another 10–12 minutes, or until beautifully golden brown. Don't forget to subscribe for more baking tips! If you have any questions about the process, feel free to ask in the comments below, I read every one! Ingredients Levain: 30g sourdough starter 30g water 30g flour Dough: 400g bread flour (3⅓ cups | 14.1 oz) 280g water (1⅛ cups + 2 tsp | 9.9 oz) 100g boiled and mashed potato (½ cup | 3.5 oz) 80g peak levain (about ⅓ cup | 2.8 oz) 8g salt (1⅓ tsp | 0.28 oz) A little olive oil Timestamps: 0:00 Intro 0:08 Levain (sourdough starter) 0:56 Autolyse 1:51 Main Dough 3:51 Bulk Fermentation 4:47 First Coil Fold 5:20 Second coil Fold 5:52 Shaping 7:40 Cold Proof 8:23 Baking #sourdough #sourdoughbread #potatobread sourdough sourdough bread bread recipe sourdough bread recipe