Here's a simple recipe for Potato and Leek Sourdough Bread that you can try, inspired by the image you've shared:

Ingredients:

For the Dough:

500g bread flour

100g whole wheat flour

375g water (around 75% hydration)

100g active sourdough starter (fed and bubbly)

10g salt

100g cooked and mashed potato (peeled)

1 leek, finely chopped (pre-cooked and cooled)


For the Leek and Potato Mix:

1 leek, finely chopped

100g potatoes, peeled and diced (or leftover mashed potatoes)

Olive oil (for sautéing)


Directions:

1. Prepare the Leek and Potato:

First, peel and chop the potatoes into small cubes. Sauté them in a little olive oil until soft and golden. Set aside to cool.

Finely chop the leek and sauté it until soft but not caramelized. Set aside to cool.


2. Make the Dough:

In a large mixing bowl, combine the bread flour, whole wheat flour, and water. Mix well to form a shaggy dough. Let it rest for 30 minutes (this is known as autolyse).

After the dough has rested, add the active sourdough starter and salt. Mix and knead until the dough is smooth, around 8-10 minutes by hand or 4-5 minutes in a stand mixer.


3. Incorporate the Potato and Leek:

Once the dough has been kneaded, add the mashed potatoes and sautéed leeks. Gently fold them into the dough, ensuring they are evenly distributed.


4. Bulk Fermentation:

Cover the dough with a damp cloth and let it ferment at room temperature for 4-6 hours, or until it has doubled in size. During this time, perform a few stretch and folds every 30 minutes to help strengthen the dough.


5. Shape the Dough:

After the dough has bulk fermented, gently deflate it and shape it into a round or oval loaf. Place the dough in a proofing basket lined with a well-floured towel or directly onto parchment paper if you plan to bake it without a basket.


6. Final Proofing:

Let the shaped dough rise for 2-3 hours at room temperature, or place it in the fridge overnight for an extended cold proof.


7. Preheat the Oven:

Preheat your oven to 475°F (245°C) for at least 45 minutes with a Dutch oven or baking stone inside.


8. Bake the Bread:

Once your oven is hot, transfer the dough into the preheated Dutch oven (be careful, it’s very hot). Score the top of the loaf with a sharp knife or razor blade.

Cover the Dutch oven with the lid and bake for 20 minutes, then remove the lid and bake for an additional 25-30 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.


9. Cool and Serve:

Let the bread cool completely on a wire rack before slicing. Enjoy the earthy flavor of the potato and leek in every bite!


This recipe makes for a hearty and flavorful loaf, with the potato adding moisture and a tender crumb, while the leek gives a savory, aromatic depth.