Ingredients

• 250ml Sourdough Starter
• 100ml Water
• 250g Strong White Flour
• 100g Baked Potato Flesh, diced
• 12ml Olive Oil
• Chopped Rosemary
• 10g Maldon Salt

Method

1. Mix the starter with the flour, rosemary, oil and water in the bowl of a mixer on medium for 5 minutes.
2. Add the salt and mix again for a further two minutes.
3. Leave to rise until at least doubled in size
4. Knock back, then knead in gently the diced potato
5. Shape, then put into a well floured banneton and allow to rise again.
6. Bake in a pre-heated oven at 220C on a stone for between 30 – 45 minutes, depending on the shape of the loaf

Credits

Thanks for this recipe to Robin