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Potato & Rosemary Bread


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


  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


Thanks for this recipe to Robin