This Potato flake sourdough french bread recipe is an Italian night staple. You really can’t beat homemade bread along side a salad and pasta dish.
This one is a go-to in our house—made with potato flake sourdough starter, it’s soft, chewy, and has the most beautiful golden crust. I like to make two loaves at a time: one for dinner and one for the freezer (or the best garlic bread ever). If you’ve been wanting a simple, reliable french bread sourdough recipe, this is it.
Why Potato Flake Sourdough?
Potato flake sourdough adds a mild sweetness and rich flavor that sets it apart from traditional sourdough. The instant potato flakes in the starter help create a soft, tender crumb and keep the bread fresher longer.
It’s also beneficial because of the fermentation process, making the bread easier to digest and gentler on the gut. You still get that slow-fermented texture without the strong sour flavor.
If you’re new to potato flake sourdough bread, it’s a simple and forgiving way to dive into the world of homemade, naturally leavened bread.
I’ve got a post on how to make your own starter, how to convert your traditional starter to a potato flake starter, how to feed and maintain your potato flake starter and even how to feed your starter with real potatoes if you want to skip the instant mash potatoes. (However, I have found a good brand that has no additives!)
This post may contain affiliate links through amazon, which means I may make a small commission at no extra cost to you. When you make a purchase through my link, you help me to keep Little Tennessee Home up and running! Thank you for your support! See my full disclosure here.
Tools You’ll Need:
- Stand mixer with dough hook attachment
- Large bowl
- Parchment paper
- Sharp knife or scoring blade
- Baking sheet
- Plastic wrap or beeswax wrap
- Kitchen scale (optional, but helpful when you divide the dough evenly)
Ingredients:
- 1 cup active potato flake starter (227 grams)
- 1 cup warm water (223 grams)
- 2 ½ cups all-purpose flour (300 grams)
- 2 cups bread flour (300 grams)
- 2 tablespoons olive oil (33 grams)
- 2 ½ teaspoons salt (20 grams)
Mixing the Dough
Start by adding all of your dry ingredients and wet ingredients into the bowl of a stand mixer fitted with the dough hook. If you’re doing this by hand, a wooden spoon will work just fine in a large bowl—just be prepared for a little workout.
Let the mixer knead on low speed for about 4–5 minutes. The dough should be smooth, stretchy, and soft—not sticky.
Depending on your climate, you may need to add a little more or less flour. Add only as needed—too much flour can make the dough stiff. You’re aiming for a soft smooth dough that will make that perfect chewier texture.
Once the dough is ready, rub a little olive oil (vegetable oil will do in a pinch) around the dough ball. Cover with plastic wrap or beeswax wrap and set it in a warm place—I sometimes use the warm oven (turned off, of course)—and let it ferment at room temperature until doubled in size, about 8–10 hours. This slow rise lets the wild yeast in the potato starter do its thing.
Note: Just be careful about using a warm oven, it can get too warm in there quickly, especially if light is left on, and can kill your starter or cause your dough to rise too quickly.
Shape Dough
Once the dough has doubled, line a baking sheet with parchment paper. I like to crease it in the middle to create a small divider between the two loaves—it keeps them from merging together as they rise.
Turn the dough out onto a lightly floured board or floured surface. Avoid adding too flour, unless shaping becomes difficult.
Use a scale if you’d like to divide dough evenly. Set one half aside while you shape the dough for the first loaf.
Press the first half into a rectangle about 15 inches long. Starting with the long side, roll it tightly into a log. Pinch the seam and ends to seal, then place the log seam-side down on the prepared sheet.
Repeat with the second half.
Use a scoring blade or sharp knife to make diagonal cuts across the top of each loaf. Cover gently with plastic wrap sprayed lightly with cooking spray or misted with a oil spray bottle to prevent sticking. Let the bread rise again until nearly doubled.
Baking the Bread
If you like a crispier crust, you can brush the loaves with one egg white whisked with a teaspoon of water. For even more texture, toss a few ice cubes into the oven for steam—this really brings out that bakery-style crust.
Preheat your oven to 400°F. Bake the loaves for about 20 minutes, or until the tops are golden. If they brown too fast, cover loosely with foil and reduce the oven temperature to 375°F for the remainder of the time.
When they’re done, brush with melted butter (if you’d like), then transfer to a wire rack to cool slightly before slicing. There’s nothing like the smell of fresh bread filling the kitchen—it’s hard to wait, but the first warm slice is always worth it.
Storage and Freezing
This bread recipe stores beautifully:
- Room temp: Wrap in a paper bag and store for up to 3 days.
- Freezer: Let loaves cool completely, then place in a large zip-top bag. Squeeze out all the air and freeze for up to 3 months. Thaw on the counter and reheat in a 300°F oven for 5–7 minutes.
Quick Tips for the best French Bread
- Use a scale if possible for consistent results and evenly divided loaves.
- Don’t rush the rise—a long ferment gives the best flavor. Set the dough in a warm place if your kitchen is chilly.
- Avoid adding too much flour—the dough should be soft and elastic, not stiff.
- Add steam (a few ice cubes in the oven) for a crispier crust.
- Want it softer? Skip the egg wash and brush with butter after baking.
- No mixer? Mix with a wooden spoon and knead by hand—it just takes a little more effort.
- Make ahead: This freezes well! Great to prep the next day for garlic bread or even French toast.
Make the Best Garlic Bread
Use this homemade french bread for next-level garlic toast. Once the loaf is cooled, slice it and slather with garlic butter (or just butter and garlic salt). Toast the slices in the oven until golden brown, or sear both sides in a cast iron skillet for even more flavor.
Whether it’s your first time baking with a potato flake sourdough bread starter or you’ve been growing your starter in a glass jar on the counter for years, this recipe is a keeper.
Pin for later and share with a friend:
If you give this delicious bread recipe a try, I would greatly appreciate if you came back and gave it a 5-star review! It helps me out so much!
I also love seeing all of the delicious creations you make! Share your photo over on instagram or facebook and give me a tag @littletennesseehome
Potato Flake Sourdough French Bread
Equipment
- Stand mixer with dough hook attachment
- Large bowl
- Parchment Paper
- Sharp knife or scoring blade
- Baking Sheet
- Plastic Wrap or Beeswax Wrap
- Measuring cups/ spoons
- Kitchen scale
Ingredients
- 1 cup active potato flake starter 227 grams
- 1 cup warm water 223 grams
- 2 ½ cups all-purpose flour 300 grams
- 2 cups bread flour 300 grams
- 2 tablespoons olive oil 33 grams
- 2 ½ teaspoons salt 20 grams
Instructions
- Start by adding all of your dry ingredients and wet ingredients into the bowl of a stand mixer fitted with the dough hook. If you’re doing this by hand, a wooden spoon will work just fine in a large bowl—just be prepared for a little workout.
- Let the mixer knead on low speed for about 4–5 minutes. The dough should be smooth, stretchy, and soft—not sticky.
- Depending on your climate, you may need to add a little more or less flour. Add only as needed—too much flour can make the dough stiff. You’re aiming for a soft smooth dough that will make that perfect chewier texture.
- Once the dough is ready, rub a little olive oil (vegetable oil will do in a pinch) around the dough ball. Cover with plastic wrap or beeswax wrap and set it in a warm place—I sometimes use the warm oven (turned off, of course)—and let it ferment at room temperature until doubled in size, about 8–10 hours. This slow rise lets the wild yeast in the potato starter do its thing.
- Once the dough has doubled, line a baking sheet with parchment paper. I like to crease it in the middle to create a small divider between the two loaves—it keeps them from merging together as they rise.
- Turn the dough out onto a lightly floured board or floured surface. It shouldn’t be sticky, so avoid adding more flour unless shaping becomes difficult.
- Use a scale if you’d like to divide dough evenly. Set one half aside while you shape the dough for the first loaf.
- Press the first half into a rectangle about 15 inches long. Starting with the long side, roll it tightly into a log. Pinch the seam and ends to seal, then place the log seam-side down on the prepared sheet.
- Repeat with the second half.
- Use a scoring blade or sharp knife to make diagonal cuts across the top of each loaf. Cover gently with plastic wrap sprayed lightly with cooking spray or misted with a oil spray bottle to prevent sticking. Let the bread rise again until nearly doubled.
- At this point, if you like a crispier crust, you can brush the loaves with one egg white whisked with a teaspoon of water. For even more texture, toss a few ice cubes into the oven for steam—this really brings out that bakery-style crust.
- Preheat your oven to 400°F. Bake the loaves for about 20 minutes, or until the tops are golden. If they brown too fast, cover loosely with foil and reduce the oven temperature to 375°F for the remainder of the time.
- When they’re done, brush with melted butter (if you’d like), then transfer to a wire rack to cool slightly before slicing. There’s nothing like the smell of fresh bread filling the kitchen—it’s hard to wait, but the first warm slice is always worth it.
