Rustic Potato Loaves (Julia Child) by Karen Noll

[BakerAunt]

Rustic Potato Loaves from Baking With Julia
Submitted by karen_noll on January 08, 2004 at 5:47 pm

The following is exactly how this recipe was sent to me by psycnrs1 (Kathy)

The writing is long but the recipe is easy. I added commentary. It is described as a reverse loaf, as in the dough starts stiff and crumbly, not smooth and supple. It has a rich nutty flavor.

1 1/2 lbs. russet potatoes (skin on)
4 teas. salt
1/2 c. tepid reserved potato water (80-90 deg.)
1 Tbs. active dry yeast (I use instant so the water temp not a consideration)
2 Tbs. olive oil
4 3/4 c. unbleached AP flour

Scrub potatoes, quarter and boil with 2 tsp. of the salt until fork tender. Reserve 1/2 c. potato water. Drain potatoes and place potatoes to dry. They must be fully dry. Takes 20 min. I cheat by using paper towels to dab them a bit.

When potatoes are cool, add yeast to water and let sit 5 minutes (I skip this with the instant). While this happens put the potatoes into the mixer and beat with paddle attachment on low, when mashed add water, olive oil and incorporate into the potatoes.

Now with dough hook attachment mix on low add the flour and remaining 2 tsp. salt, and instant yeast if that is what you use. Mix 2-3 minutes. Increase speed to medium for 11 minutes. Dough will start out firm then become soft. It will look dry at first like a pie crust but in the end will feel more like brioche, cleaning the sides of the bowl with a small pool of dough at the bottom. Cover the bowl with wrap let rise at room temp. 20-30 minutes.

The dough should have risen noticeably but not doubled. While proofing, position rack in bottom of oven and place your stone. Preheat to 375 degrees.

Now place a linen towel or couche and dust well with flour on work surface. Rub your peel with cornmeal or line with parchment. Turn bread onto lightly floured work surface cut with bench knife (divide in 2).

Now, shape each into a torpedo shape. Easily done if you use dough scraper to gather into a ball and pat out. Flatten to a pancake. Gently pat it you will see how easy the dough works for you. Start at one side and roll into a log. It will be irregular, do not worry, the last few inches of dough pull out gently and dust edge with flour so it does not stick to rest of log. You want a little bit sticking up it becomes crusty. Now to get it in a torpedo shape if it has shrunk on you, gently rock back and forth and stretch the ends. Place in dusted towel and let rise 20 min. They may not look like doubled again but will spring in the oven.

Bake 45 to 50 minutes.

If you make no other bread this year, try this one. You will not be sorry.

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