Ingredients
- 1996 scrub the potatoes
- 1,900 gr pot
- 600 gr unbleached all-purpose flour
- 425 gr russet potatoes
- 120 ml tepid reserved potato water
- 120 ml potato water
- 30 ml extra-virgin olive oil
- 12 gr dry yeast (active)
- 12 gr salt
- 6 gr salt
- 6 gr 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. ----
