Light crusty bread

Ingredients for 1 servings:

• 400 g potatoes
• 1 tbsp salt
• 1 ½ cubes of yeast
• 3 tbsp olive oil
• 600 g wheat flour, type 550
• Flour , for editing

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

even after three days juicy thanks to the potatoes

Peel and dice the potatoes, and cook until soft. Remove them with a slotted spoon and don’t discard the potato water; you’ll need it later. Once cooled, crumble the yeast and mix it with 350 ml of potato water (if there isn’t enough, simply top up with water). Mash the potatoes very finely and mix with the oil, flour, and salt. Knead the mixed yeast in well and let the dough rest, covered, for about 1 hour. It will increase in size considerably. After the resting time, flour the work surface well (note: the dough is very sticky, so be sure to pour plenty of flour onto the work surface), knead the dough, shape it into a loaf, and place it on a baking sheet lined with baking paper. Let it rest for another 15 minutes. Preheat oven to 200°C, score the bread lengthwise, dust with flour, and bake in a bowl of boiling water on the middle rack for about 45-60 minutes, until it is nicely browned. Please do not steam or brush with liquid, as this will reduce the crispness. Tap the bread to check if it’s done. As mentioned above, the dough is very sticky. After trying it with less liquid and not being as satisfied with the result, I now simply knead in a bit more flour when shaping the loaf.