Best Potato Rolls Or Loaves

Step 1: Make the poolish, cover and leave at room temperature for 2 - 4 hours until doubled in volume and sweet-smelling.

Step 2: Boil a peeled potato (or more to get 155 g), reserve the potato water, and mash the potatoes/

Step 3: Add the other ingredients and mix well.

Step 4: Cover and let the dough rest for 10 minutes.

Step 5: Tip the dough onto a lightly floured counter and form a rough rectangle. Stretch the top portion of the dough and fold over 2/3 of the way down the rectangle. Stretch the bottom of the dough and fold over the previously folded dough. Repeat from side to side.

Step 6: Oil a clear container with straight sides (or bowl), place dough in and mark level. Cover and rest for 10 minutes.

Step 7: Repeat the stretch and folds every 10 minutes until smooth (about 2 or 3 times).

Step 8: Let rise until 1 1/2 times the initial volume (about an hour depending on temperature).

Step 9: Remove about 30 g to use as a rising aid.

Step 10: Divide the dough into 18 pieces weighing 82g each. Roll these into balls. Shape into desired form, place on parchment lined baking sheet, cover and let rise until 1 1/2 times its volume. By placing the 30g sample into an oiled small glass, you can monitor the rise of the dough with some accuracy. The glass should have straight sides.

Step 11: Preheat oven to 375 F and bake for 8 minutes. Rotate and bake for 8 to 10 more minutes until the loaf is 205 F internally and browned.

Step 12: Remove from the oven cool on a rack.