This is another dough that went through its adolescence with yeast, then grew up into an honest sourdough (see for the recipe for potato bread junior). We use desiree potatoes as they are consistently good all year round, but you can use any potato really. The potatoes are first tossed in olive oil, then seasoned and roasted in a hot oven to partially cook them before adding to the dough. Nigella seeds are also called kalonji at the Indian grocer and are often mistakenly called black or cumin seeds.
To make the potato bread, follow the instructions for mixing sourdough until you can create a window. Use your hands to lightly fold the potato, rosemary, soy flour, nigella seeds and remaining oil into the dough until just combined. You can do this by hand by lightly folding the ingredients through the dough until just combined, or simply add it to the bowl of an electric mixer and mix for 2–3 minutes on very slow speed — you will need to give it a helping hand by stopping the mixer a few times to push the dough around the bowl and be careful not to break up the potato too much. Lightly grease a container with oil spray and sit the dough inside. Cover with plastic wrap and set aside at ambient room temperature (approximately 20°C/68°F) for 1 hour to bulk prove.
To knock back the dough, turn it out onto a lightly floured work surface and press out into a rectangle, about
Use a blunt knife or divider to divide the dough into two even-sized portions, about
Line two small baskets with a tea towel (dish towel) in each, lightly dust both with flour and place a loaf inside each, seam side up. If you are using a traditional cane basket, you don’t need the tea towel and can simply dust the basket with flour. Alternatively, you can place the loaves on a baking tray lined with baking paper, seam side down. Place in the refrigerator loosely covered with a plastic bag for 8–12 hours.
Spray the oven with water and reduce the temperature to 220°C (425°F/Gas 7).
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