Rustic Potato Loaves - Part 1
1 1/2 lb Russet potatoes; (about 3) 4 ts Salt 1/2 c Tepid reserved potato water ; (80 to 90 degrees) 1 tb Active dry yeast 2 tb Extra-virgin olive oil 4 3/4 c Unbleached all-purpos...
Ingredients
- 11/2 lb russet potatoes; (about 3)
- 4ts salt
- 1/2c tepid reserved potato water
- 2tb extra-virgin olive oil
- 43/4 c unbleached all-purpose flour
Directions
- 1
1 1/2 lb Russet potatoes
- 2
about 3) 4 ts Salt 1/2 c Tepid reserved potato water
- 3
80 to 90 degrees) 1 tb Active dry yeast 2 tb Extra-virgin olive oil 4 3/4 c Unbleached all-purpose flour Cornmeal or flour for -baker's peel
- 4
Toss them into a 2-quart pot, cover with water, add 2 teaspoons of the salt, and boil until the potatoes are soft enough to be pierced easil
- 5
Dip a measuring cup into the pot and draw off 1/2 cup of the potato water and reserve
- 6
Drain the potatoes in a colander and then spread them out, either in the colander or on a cooling rack over a jelly-roll pan, and let them c
- 7
They must be be dry before they're mashed
- 8
When the potatoes are cool, stir the yeast into the reserved potato water (if the water is no longer warm, heat it for a few seconds in a mi