Hearth-Baked Potato Bread

This hearth-baked potato bread has a firm, crisp crust and a soft, yeasty interior. Follow the formula as outlined below, or add your own twist with additional mix-ins like bacon, green onions or fresh dill.

Hearth-Baked Potato Bread

Prep Time: 2 hours, 38 minutes
Bake Time: varies
Share Formula:


Bread Flour20-10010-
Russet Potatoes4-202-
Red Star Block Yeast-9.63-300
Vital Wheat Gluten-9.63-300
Black Pepper-0.0320.1-10
Saf-Pro Volume 4.1-0.960.3-30

Lesaffre Products Used


Boil potatoes until very tender, drain and let cool by placing into a cooler overnight. Cut potatoes into cubes prior mixing.

Combine all dry ingredients (including yeast) in a mixer with a dough hook, and mix for 1 minute on your mixer’s first speed. Add water and potatoes, and continue to mix for an additional 4 to 6 minutes on your mixer’s second speed, or until fully developed. Maintain dough temperature at 78°F (25.5°C). Rest the dough for 1 hour with a fold in-between.

Next, scale and shape dough into rounds or torpedoes. Proof for 1 hour in a proofer set to 85°F (29.5°C) with 85-90 percent humidity.

Bake in a hearth oven with steam.  Please note, baking time will vary depending on the size and shape of the loaves. Bread is ready when a hard golden crust has formed.


The above is a suggestion only.

Please note that other Saf-Instant, Red Star or Saf-Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center by calling (414) 615-4094 or sending an email to bakingcenter@lsaf.com.