Rustic Potato Loaves

Ingredients

425 gr russet potatoes
12 gr salt
120 ml tepid reserved potato water
12 gr dry yeast
30 ml extra-virgin olive oil
600 gr unbleached all-purpose flour
1996 scrub the potatoes
1,900 gr pot
6 gr salt
120 ml potato water
6 gr sal mix on low speed

Instructions

The dough will be firm at first and soft at the finish. At the start, it will look dry, so dry you'll think you're making a pie crust. But as the dough is worked, it will be transformed. It may even look like a brioche, cleaning the sides of the bowl but pooling at the bottom. Have faith and keep beating. See Part 2. ----