Rustic Potato Loaves

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Rustic Potato Loaves

2015-02-08 00:09:43

Yields 2

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Nutrition Facts

Serving Size

728g

Yields

Amount Per Serving

Calories 1488

Calories from Fat 150

% Daily Value *

Total Fat 17g

26%

Saturated Fat 2g

12%

Trans Fat 0g

Polyunsaturated Fat 3g

Monounsaturated Fat 10g

Cholesterol 0mg

Sodium 4744mg

198%

Total Carbohydrates 290g

97%

Dietary Fiber 14g

56%

Sugars 3g

Protein 40g

Vitamin A

Vitamin C

32%

Calcium

10%

Iron

94%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1 1/2 lbs. russet potatoes (about 3)
4 teaspoons salt
1/2 tepid reserved potato water (80 to 90 degrees)
1 tablespoon active dry yeast
2 tablespoons extra-virgin olive oil
4 3/4 cups unbleached all-purpose flour

Instructions

Cooking the Potatoes: Scrub the potatoes; cut them into quarters, peel and all. Toss them into a 2-quart pot, cover with water, add 2 teaspoons salt and boil until the potatoes are soft enough to be pierced easily with the point of a knife. Draw off 1/2 cup of the potato water; reserve. Drain the potatoes in a colander and spread them out on a cooling rack over a jelly-roll pan, and let them cool and air-dry for 20 to 30 minutes. Make sure the potatoes are dry before mashing them.
Making the Dough: When the potatoes have cooled; stir yeast into the reserved potato water; it should feel warm to the touch. Allow it to rest for 5 minutes; it will turn creamy.
Meanwhile, turn the cooled potatoes into a large bowl and beat with mixer on low speed, add the dissolved yeast and the olive oil and mix until the liquids are incorporated into the potatoes.
Replace the paddle with the dough hook, still mixing on low speed; add the flour and the remaining 2 teaspoons salt. Mix on low speed for 2 to 3 minutes, then increase the speed to medium and mix for 11 minutes more. The dough will be firm at first and soft at the finish. At the start, it will look dry, so dry you might think you're making a pie crust. As the dough is worked it will be transformed. Keep beating.
First Rise: Cover the mixing bowl with plastic wrap and allow the dough to rise at room temperature for 20 to 30 minutes, the dough will have risen noticeably, although not doubled.
While the bread is proofing, position a rack in the bottom of the oven and fit it with a baking stone, leaving a border of at least 1 inch all around. Preheat the oven to 375 degrees. Place a linen towel on a baking sheet, rub the towel with flour, and set aside, this will be the resting place for the bread's final rise. Rub a baker's peel or baking sheet with cornmeal or flour. Fill a spray bottle with water; set aside.
Shaping the Dough: Turn the bread dough out onto a lightly floured surface; using a dough scraper, cut the dough in half. To shape each half into a torpedo shape, fist shape it into a ball and then flatten it into a disk. Starting at the end farthest from you, roll up the dough toward you. When you're on your last roll, stop and pull the free end of dough toward you, stretching it gently, and dust its edges with flour. Finish the roll and, if necessary, rock the loaf back and forth a little to taper the ends and form a torpedo.
Second Rise: Place the loaves on the floured towel, seam side down, and cover them with the ends of the towel (or another towel). Let the breads rise at room temperature for 20 minutes.
Baking the Bread: When you're ready to bake, spray the oven walls with water and immediately close the oven door to trap the stream. Turn the breads out, seam side up, onto the peel or baking sheet and transfer them to the oven. Spray the oven with water again and bake the loaves for 45 to 50 minutes, or until the crust is very brown, the loaves sound hollow when thumped on the bottom, and, the most important test, the interior temperature measures 2 00 degrees when an instant-read thermometer is plunged into the center of the loaves. Remove the loaves from the oven and cool on a rack for at least 20 minutes before slicing. Slather loaves with butter.
Storing: The breads should be stored at room temperature. Once sliced, the bread should be turned cut side down on a cutting board; it will keep at room temperature for about 2 days. For longer storage, wrap the breads airtight and freeze them for up to a month.