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Baking recipe · from the recipe book

Soft Potato Dill Sourdough Batard with Seeds

A pillowy, milk-softened loaf with a tender golden crust, perfumed with fresh dill and chives-like green onion and dotted with toasty flax, sesame and pumpkin seeds.

Soft Potato Dill Sourdough Batard with Seeds

Ingredients

  • 3½ oz100 gActive sourdough starter (100% hydration)fed and at its peak
  • 3⅔ cups450 gAll-purpose flour
  • 1¼ cups diced180 gRusset potatoespeeled and cut into 1-inch cubes
  • ⅔ cup (160 ml)160 gWhole milklukewarm
  • ⅔ cup140 gWaterlukewarm, about 80°F (27°C)
  • 1¾ tsp10 gSalt
  • 2 tbsp30 gUnsalted butterdivided: 20 g softened for the dough, 10 g melted for brushing
  • 3⅓ cups sprigs30 gFresh dillfronds finely chopped, thick stems removed
  • 1½ medium20 gGreen onionsthinly sliced
  • 3 tbsp20 gGround flaxseed
  • 1½ tbsp15 gSesame seeds
  • 2 tbsp15 gPumpkin seeds (pepitas)roughly chopped

Steps

  1. Day 1, about 9 pm: feed your sourdough starter with equal weights of flour and water and leave it at about 75°F (24°C). It should peak, doubled, domed and bubbly, in 8 to 10 hours. This is a nonalcoholic bread; the starter is the only leavening, with no commercial yeast.
  2. Day 1, evening: boil the potato in unsalted water until very tender, about 15 minutes, drain well, mash smooth and refrigerate covered overnight.
  3. Day 2, morning: let the mashed potato come to room temperature. In a large bowl, whisk the milk, water and sourdough starter together, then add the mashed potato and the flour and mix until no dry flour remains. Cover and rest 45 minutes.
  4. Add the salt and the 20 g portion of softened butter and squeeze and fold until fully absorbed. Counting the water in the starter and milk, the dough is about 70% hydration and 2% salt; the potato makes it feel softer still.
  5. Prepare the add-ins: in a small bowl, toss together the dill, green onion, flaxseed, sesame seeds and pumpkin seeds.
  6. Bulk rise at about 75°F (24°C) for 4 to 5 hours. After 30 minutes, do the first set of stretch-and-folds, spreading the dill and seed mixture over the dough as you fold. Do 3 more sets every 30 minutes, then leave covered until the dough has grown about 50% and looks airy and domed.
  7. Turn the dough onto a lightly floured counter, pre-shape into a loose round and rest 20 minutes. Shape into a tight batard and set it seam-side up in a floured towel-lined bowl or banneton.
  8. Cover and cold proof in the fridge for 12 to 14 hours, until it springs back slowly when poked.
  9. Day 3: preheat the oven to 400°F (200°C) with a parchment-lined baking sheet inside. Turn the cold dough onto the parchment and score it with one shallow slash.
  10. Bake uncovered and without steam for 35 to 40 minutes, until deep golden and the center reads 190°F (88°C).
  11. Brush the hot loaf with the remaining 10 g of melted butter and drape a clean towel over it to keep the crust soft.
  12. Cool the bread on a rack for at least 2 hours before cutting it into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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