Ingredients
- 1996 scrub the potatoes
- 2 quart pot
- 4 3/4 c unbleached all-purpose flour
- 1 1/2 lb russet potatoes
- 1/2 c tepid reserved potato water
- 1/2 cup potato water
- 2 tb extra-virgin olive oil
- 1 tb dry yeast (active)
- 4 ts salt
- 2 teaspoons salt
- 2 teaspoons sal mix on low speed
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. ----
