Potato−Dill Bread

Instructions

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Bake the potatoes in the oven directly on a rack for 1 hour.

3. 3

   Let them cool slightly. While they are still warm, peel the potatoes and force the pulp through a ricer or strainer.

4. 4

   Measure out 10 ounces (about 1 cup) of pulp and place it in a work bowl.

5. 5

   Put the pulp in the refrigerator until it is cold.

6. 6

   Place water, White Starter, milk powder, wheat germ, flour and potato pulp in the bowl of a mixer fitted with a dough hook. Mix on low speed for 4 minutes.

7. 7

   The dough should feel soft and sticky. Can also be mixed by hand.

8. 8

   Cover the dough with a proofing cloth and allow it to rest in the bowl about 20 minutes.

9. 9

   Add salt and mix on medium speed for 8 more minutes.

10. 10

    Add dill and mix on low speed until the herbs are incorporated and the dough reaches an internal temperature of 72 to 74 degrees F, 2 to 3 minutes. The dough will feel slightly sticky but firm and elastic.

11. 11

    Remove the dough from the mixing bowl, place it on a lightly floured work surface, and knead it for a few minutes by hand.

12. 12

    Clean the mixing bowl and lightly coat it with vegetable oil.

13. 13

    Return the dough to the oiled bowl, cover it tightly with plastic wrap, and let it ferment in the refrigerator 9 to 14 hours.

14. 14

    Remove the dough from the refrigerator and take off the plastic wrap. The dough should feel softer and more relaxed and should have expanded by about half. If it hasn't grown enough, cover the dough with a cloth and set it out at room temperature until it does, 1 to 1 1/2 hours.

15. 15

    Cut the dough with a dough cutter into three equal pieces. Slap each piece against the work surface a few times to deflate. Tuck under the edges of each piece