Purple Potato Baguettes
By From Luxembourg With Loaf · Last edited May 28, 2026
Purple Potato Baguettes
By From Luxembourg With Loaf · Last edited May 28, 2026
I found purple potatoes in the supermarket and have always wanted to bake bread with them. As I haven't made baguettes for ages, I thought to myself. Why not baguettes with purple potatoes? The result is a delicious baguette, which unfortunately isn't blue on the inside as I had hoped, but is still very tasty!
- Total weight
- 1,249g
- Yield
- 6units
- Unit weight
- 208g
- Hydration
- 59%
Ingredients
Levain
165gMashed Potatoes
150gMain Dough
1,249gProcess
Levain Preparation
Combine the flour, water, and sourdough starter. Cover and allow to ferment overnight at room temperature.
Mashed Potatoes Preparation
Peel and halve the purple potatoes. Boil for approximately 20 to 25 minutes until completely soft. Mash the potatoes thoroughly, cover, and store overnight in the refrigerator.
Initial Mixing
Combine the flour, levain, mashed potatoes, and most of the water in a mixer, reserving a small amount of water for the next step. Mix on low speed for approximately 10 minutes.
Final Dough Development
Add the salt and gradually pour in the reserved water. Increase the mixer to maximum speed and mix for 5 minutes until the dough is fully developed.
Bulk Fermentation
Transfer the dough to a greased container. Perform a coil fold every 30 minutes for the first 2 hours. Allow the dough to continue bulk fermenting for a total of 4 to 6 hours, or until it has nearly doubled in volume.
Dividing and Shaping
Divide the dough into 6 equal portions. Shape each portion into a baguette and place them seam-up in a floured baker's couche or towel.
Proofing
Allow the shaped baguettes to proof at room temperature for 1 hour.
Pre-Bake Preparation
Score the baguettes immediately before loading them into the oven.
Baking
With steam
Release steam
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