Rustic Potato Loaves

Found this in the Julia Child cookbook, "Baking with Julia" that Dorie Greenspan edited together. This works great on stretching flour and if the potatoes are yours, all the better. The loaves end up with a crust to die for and a moist, stretchy (not gummy) interior.

A real find from a cookbook with some seriously complex recipes - this one is no more complex than a simple sandwich loaf - even easier if you save potatoes from an earlier meal!

• 3 potatoes, cooked, mashed, cooled (with skins!!!)
  
• 2 tsps salt
  
• 1/2 cup reserved potato water, warm
  
• 2 1/4 tsps active dry yeast (or 1 packet)
  
• 2 Tbps olive oil
  
• 4 3/4 cups flour (I use unbleached King Arthur)

1. Dissolve the yeast in the warm potato water for 5 mins.
2. Then mix in the potato, salt and olive oil. (In the mixer, I use the mixing attachment here)
3. Gradually add in flour and knead (in the mixer, I use the dough hook here). It will look crumbly, but keep going, it comes together somehow. In the mixer this takes me about5 minutes.
4. Keep kneading for another 3-5 minutes - 5-7 minutes in the mixer. Tthe dough very sticky but don't add more than 1/2 cup of extra flour.
5. Knead the dough until smooth.
6. Place it in a covered bowl and proof for 30 mins. It will have risen noticeably, although it may not have doubled.
7. Pre-heat the oven 375 F and insert a baking stone or tile.
8. Cut the dough in half and work with just one half at a time.
9. Flatten and start rolling from one end until almost to the other end. Gently pull that end and dust its far edge with flour. Moisten and fold over to seal the edge.
10. Shape the new loaf into a football (American!).
11. Repeat with the other dough.
12. Places the loaves on a lightly floured sheet, seam side down, cover and proof for 30 minutes more.
13. When you are ready to bake the loaves, throw three ice cubes onto the oven and shut the door immediately.
14. Transfer the doughs onto the baking stone, seam side up.
15. Before you last shut the door, throw two more ice cubes in.
16. Bake the bread until the crust very brown, 45 - 50 mins, you should hear the hollow sound when you tape the loaves' bottom (or 200 F on an instant read thermometer).
17. Rest them 20 mins before slicing.

I don't have any pics of this, but someone Dutch does - here is her Flickr set of it, step-by-step.