Loaded Baked Potato Sourdough Bread

This Loaded Baked Potato Sourdough Bread is packed with bacon, cheddar, chives, and real potato chunks baked right into the dough. It’s everything you love about a loaded baked potato turned into a soft, savory sourdough loaf.

Course Bread

Cuisine American

Prep Time 1 7

Cook Time 45

Cool Time 2

Total Time 1 9 45

Servings slices

Calories 230kcal

Author Ashley Petrie, RDN, LDN

Equipment

Kitchen scale
Rimmed baking sheet
Bowl scraper
Straight-sided container (optional)
Proofing basket or bowl lined with tea towel
Bread sling or parchment paper
Lame or sharp knife
6-quart dutch oven

Ingredients

8 ounces bacon
1 ⅓ cups (330 grams) warm water 80-90℉
½ cup (100 grams) active sourdough starter
4 cups (480 grams) bread flour
3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt reduce to 1 ¾ teaspoons if using Morton's brand or table salt, or measure by weight
1 small (150 grams) baked potato cut into ½-inch cubes
1 cup (100 grams) shredded cheddar cheese
¼ cup (12 grams) chopped chives
Rice flour for proofing basket
2 ice cubes for steam

Instructions

Feed your sourdough starter 6–12 hours before mixing the dough so that it’s bubbly and active. In cooler kitchens (60–65°F), this may take closer to 12 hours; in warmer kitchens (around 75°F), about 6 hours.
Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Arrange the bacon in a single layer and bake for 15–20 minutes, or until crispy. Transfer to a paper towel-lined plate to drain and cool, then chop into small pieces. Set aside.
8 ounces bacon
In a large bowl, whisk together the water and active sourdough starter. Add the bread flour and salt, mixing until a sticky dough forms with no dry flour remaining. Cover and let rest for 20 minutes.
1 ⅓ cups (330 grams) warm water, ½ cup (100 grams) active sourdough starter, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
Lightly wet your hands. Gently flatten the dough and sprinkle ¼ of the bacon, potato, cheese, and chives over the top. Stretch one side of the dough up and fold it over itself. Rotate the bowl 90° and repeat, adding another ¼ of the mix-ins each round until fully incorporated. Gather the dough into a loose ball, place seam-side down, cover, and rest for 15 minutes. Repeat this stretch-and-fold process 3 more times (4 total rounds), resting 15 minutes between each.
1 small (150 grams) baked potato, ¼ cup (12 grams) chopped chives, 1 cup (100 grams) shredded cheddar cheese
Cover the dough and let it rise at room temperature until nearly doubled, bubbly, and airy (about 4–12 hours depending on your kitchen temperature and starter strength).

A straight-sided container makes it easier to track the rise.

Turn the dough gently onto a lightly floured surface and stretch it into a large rectangle. Fold one short end toward the center, then fold the other short end over it, like you're folding a letter. Fold the remaining two sides toward the center in the same manner. Flip the dough seam side down and shape it into a tight ball by gently pushing and pulling it toward you against the counter.
Lightly dust a proofing basket (or a bowl lined with a tea towel) with rice flour. Place the dough seam side up in the basket and pinch the seam closed if needed. Cover and refrigerate overnight, or for about 12–16 hours.
Rice flour
Preheat your oven to 450°F with a lidded Dutch oven inside. Once the oven reaches temperature, let the Dutch oven heat for an additional 30 minutes.
Flip the dough onto parchment paper or a bread sling. Score the top with a lame or sharp knife. Carefully remove the hot Dutch oven, add 2 ice cubes for steam, then lower the dough inside. Cover and bake for 40 minutes. Remove the lid and bake an additional 5-10 minutes, or until the crust reaches your desired color.
2 ice cubes
Transfer to a wire rack and let cool for at least 2 hours before slicing.

Notes

Note: Because this dough includes heavier mix-ins like potato, bacon, and cheese, it may have slightly less oven spring than a plain sourdough loaf.
Storage: Store an an airtight container or bread box at room temperature for up to 2 days or freeze for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.