Specialty Potato Bread, made easy, same day - Artisan style

Ingredients

• 500 g All-Purpose Flour (unbleached, high‑protein (13%+), ideal for bread)
• 200 g Mashed Potato (cooked, peeled, mashed, cooled to room temperature)
• 12.5 g Salt (fine sea salt, divided (¼ tsp for potatoes, 11 g for dough))
• 2 g Instant Yeast (½ tsp, can substitute active dry yeast (≈2.5 g) with proofing)
• 250 ml Potato Water (water saved from boiling potatoes; if unavailable, use regular water)
• 15 g Semolina Flour (for dusting the proofing basket, prevents sticking)

Instructions

1. Combine Flour and Mashed Potato

   Place 500 g flour in a large bowl. Add 200 g cooled mashed potato and ¼ tsp (≈1.5 g) salt. Mix with your hands until the potato is evenly incorporated; break any clumps.

   Time: PT10M

2. Autolyse Rest

   Cover the bowl with a towel or plastic wrap and let the mixture rest for 25 minutes. This hydrates the flour and begins gluten development.

   Time: PT25M

3. Add Salt, Yeast and Potato Water

   Sprinkle 11 g fine sea salt over the dough, then add 2 g instant yeast. Pour in 250 ml potato water (or regular water). Wet your hand slightly and fold the dough using the “pincer” method until everything is fully incorporated.

   Time: PT5M

4. First Set of Folds

   Perform a four‑fold: grab one edge, fold over, repeat with the other edges. Cover and let rest for 25 minutes.

   Time: PT25M

5. Second Set of Folds

   Dampen your hand lightly, repeat the four‑fold sequence (about eight folds total). Cover and rest another 25 minutes.

   Time: PT25M

6. Third Set of Folds

   Again dampen your hand and perform another series of eight‑to‑ten folds. Cover and rest for a final 25 minutes.

   Time: PT25M

7. Bulk Fermentation

   Place the bowl (or transfer to a container with a lid) in a warm spot (≈75 °F/24 °C) and let rise for 5 hours, or until the dough has tripled in size.

   Time: PT5H

   Temperature: 75°F

8. Shape the Loaf

   Turn the dough onto a lightly floured surface. Perform a gentle four‑fold to tighten the surface tension, then shape into a round ball by pulling the dough toward you and rotating.

   Time: PT5M

9. Final Proof

   Dust a proofing basket with semolina flour. Place the shaped dough seam‑side up, cover, and let proof for 1 hour 15 minutes.

   Time: PT1H15M

10. Preheat Oven and Dutch Oven

    About 45 minutes before the end of proofing, place the empty Dutch oven (with lid) in the oven and preheat to 475 °F (245 °C).

    Time: PT45M

    Temperature: 475°F

11. Score and Bake – First 30 min (covered)

    Carefully remove the hot Dutch oven. Transfer the dough onto a parchment sheet, score the top with three ¼‑inch cuts, place it into the Dutch oven, cover, and bake for 30 minutes.

    Time: PT30M

    Temperature: 475°F

12. Bake – Uncovered

    Remove the lid and bake an additional 15 minutes, or until the crust is deep golden brown. If needed, add 2 more minutes for a darker crust.

    Time: PT15M

    Temperature: 475°F

13. Cool

    Transfer the loaf to a cooling rack and let it rest for at least 30 minutes before slicing.

    Time: PT30M

Nutrition Facts

Calories

2000

Protein

45 g

Carbohydrates

380 g

Fat

10 g

Fiber

12 g