Created by Red Apple Guy on August 13, 2016
Step 1: Mix the starter, cover and let rest 1 to 2 hours or until bubbly, swollen and aromatic.
Step 2: Add water , sugar, oil and potato to the starter and mix well.
Step 3: Mix in all other ingredients (using hands is allowed), cover and rest for 5 minutes.
Step 4: Stretch the dough on a floured surface with floured hands into a rectangle. Stretch and fold the dough top downward 2/3 of the rectangle and the bottom up over the top, letter style. Do the same side-to-side, letter style.
Step 5: Place the dough into a straight-sided clear container that has been oiled. Cover and rest 10 minutes.
Step 6: Mark on the container the level of the dough and stretch and fold again. Place back in the container, cover and rest 10 minutes.
Step 7: Repeat the stretch and fold, place in the container, cover and rest until the dough has risen to almost double in volume.
Step 8: Preheat the oven to 375 F.
Step 9: Once risen, tip the dough onto the counter and divide into 2 equal sections, reserving a pingpong ball piece as a sample to observe the rising progress. The small pice should be placed into a small, oiled straight sided container (like a shot glass or small juice glass) and mark the level of the dough. Cover the sample.
Step 10: Form the larger pieces into rectangles 7 inches wide and pat to deflate slightly. Roll the dough into 8 inch logs and place into two oiled 8" x 4" loaf pans.
Step 11: Cover and let rise until the dough has increased in volume by 50%. If the dough is at room temperature, the sample of dough will rise at the same rate as the larger pieces.
Step 12: Bake at 375F for 20 minutes and rotate. Bake for 20 more minutes until the interior temperature is 190F to 210F.
Step 13: Cool 30 minutes or more before slicing.