In this video I am using Trader Joe’s all-purpose flour. Russet potatoes are ideal for this recipe, because they are nice and floury. The potato has a few roles in the bread making: it keeps the bread moist, adds a mild potato flavor to the crumb and a light bitterness to the crust.
3 Cup (48 tbs)
1 1⁄3 Cup (21.33 tbs)
Peel and dice the potato, then rinse off the starch in a colander. Cook it until soft enough to pierce with a fork. Once soft strain the water and let it cool.
In a large bowl mix flour yeast and salt. Mash the potato (or put it through a ricer) and add it to the flour mixture.
Add 1 cup of water and then more if necessary. The dough should be on the sticky side. Put it in a clean bowl and cover with plastic wrap.
Let it rise at room temperature for 12-18 hours. After 12-18 hours you should have a elastic and a little bit sticky dough.
Prepare a baking dish ( I used a small square stoneware baking dish) put it into the oven and preheat the oven to 500 F.
Turn out the dough onto a floured surface and fold it into a loaf. Generously sprinkle with flour. Let it rise another hour.
Dust the baking dish with flour and carefully put in the loaf. Cover it with tinfoil and bake it for 25-30 minutes.
After 25-30 minutes, uncover and bake another 30-40 minutes or until the bread gets dark and crusty. That is what we want!
When the first loaf is ready you can bake the second one as above.
In the video I promised you a secret trip for extra crusty crust. When the bread is almost done, say 10 minutes before you want to take it out, turn off the oven and leave it open slightly (1″).
Let it cool before you eat it.
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