Potato bread

FINAL DOUGH:

• Add all the ingredients to the bowl of a planetary stand mixer and incorporate on first speed for 3 minutes.
• The dough should feel slightly stiff – potatoes will add moisture during the bake so don’t be tempted to add more water.
• Mix on second speed for additional 3 minutes to a supple dough that ‘cleans the bowl’

FERMENTATION:

• Cover the bowl loosely with plastic and leave for 60 minutes at room temperature (approximately 22-24°C)
• Knock back after 30 minutes

SCALING & SHAPING:

• Shape into tight ball and place into a bowl lined with a tea towel that has been lightly dusted with flour.
• Cover with a second cloth and plastic to prevent dehydration and to keep warm.

PROVING:

• About 60 minutes at room temperature (approximately 22-24°C)
• Turn out onto a baking sheet and slash/score as desiredPut into a preheated 230°C oven with 3 ice cubes on the floor of the oven for steam.
• Should take 30 minutes to bake to a rich golden BROWN colour
• Potatoes will give a lot of colour, so reduce temperature to 220°C if required.
• Cool on a wire rack for at least 45 minutes before eating so the flavours have time to properly develop