Tuscan Sourdough Potatoes Recipe By Our Masterchef


For the Autolyse:

For the Final Dough:


  • Mix all autolyse ingredients and let the dough rest for 45 minutes at 26 degrees.
  • Gradually add water while mixing again.
  • When 1/3 of the total water remains, incorporate salt.
  • Increase the mixing speed, adding the remaining water gradually.
  • Return to the initial speed and add mashed potatoes with rosemary.
  • End mixing, achieving a dough temperature of 24-26 degrees.
  • Place the dough in a greased container and let it rest at 24-26 degrees.
  • Fold every 15 minutes for the first hour.
  • Fold every 30 minutes for the second hour.
  • Allow the dough to rest for an additional hour and a half.
  • Preshape 900g dough pieces without flour on the workbench.
  • Let the pieces rest for 20 minutes.
  • Proceed with the final shape and place in the banneton.
  • Refrigerate the banneton at 6 degrees overnight.


After an overnight rest in the refrigerator, remove the dough from the banneton and gently invert it onto a baking surface or a piece of parchment paper, so the top side becomes the bottom.

Use a sharp knife or a bread scoring tool to make shallow cuts (scores) on the surface of the dough.

  • Preheat the oven to 230 degrees Celsius (446 degrees Fahrenheit).
  • Add 15 seconds of steam to create a moist environment.
  • Keep the oven vent closed during this phase to retain the steam.
  • Bake at 230 degrees Celsius for 30 minutes.
  • Reduce the oven temperature to 210 degrees Celsius (410 degrees Fahrenheit).
  • Continue baking without steam, and this time, open the oven vent to release any excess moisture.
  • Bake for an additional 20 minutes.