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350gr bread flour, about 3 ½ C.
1 L. Russet potato
1 T. Dry yeast
¼ t. Salt, kosher
1 C. Potato water
1 L. Egg, beaten, with 1 t. water.
Peel the potato cover with water and simmer for about an hour, add water to cover if needed.
Sift 200gr flour and the other dry ingredient together in a...