Rustic Potato Bread by Priscilla Martel

emilehenryusa.com

Maggie

subheading: For the SPONGE:

½ cup (2 oz.) potato flour

2 cups (10 oz.) all-purpose flour

2 ¾ cups (22 fl. oz.) warm water

¼ cup (1 ½ oz.) stone ground rye flour

1 teaspoon instant yeast

subheading: For the DOUGH:

3 ⅛ cups (14 oz.) King Arthur Bread Flour

2 teaspoon kosher salt

subheading: For the POTATO GARNISH:

2 small new potatoes, peeled

Oil as needed

Directions at emilehenryusa.com

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