Yield: 3 Servings
| Measure | Ingredient |
|---|---|
| 3½ cup | Thinly sliced new potatoes |
| 5 teaspoons | Salt |
| 3 tablespoons | Honey |
| 2 tablespoons | Yellow cornmeal |
| 4 cups | Boiling water |
| 1 teaspoon | Baking soda |
| 8 cups | All-purpose flour |
| 1 cup | Milk |
| 2 tablespoons | Olive oil |
PREHEAT OVEN TO 350F. Place potatoes, 3 teaspoons salt, honey and cornmeal in a stainless steel bowl and cover with boiling water.
Cover with a cloth and let stand for about 15 hours. Maintain temperature at about 90F. Drain and discard the potatoes. Reserve the water. Place baking soda, remaining 2 teaspoons salt and 3 cups of flour in a mixer, turn to slow speed and add the potato water. Beat about 5 minutes. Scrape the "sponge" into a mixing bowl, cover with a damp cloth, place in a warm part of the kitchen and let rise until bubbles form, about 1½ hours. Meanwhile, combine milk and olive oil in a small saucepan, bring to a boil and immediately remove from the heat. Let cool to lukewarm. Replace the sponge in the mixing bowl, add the milk and slowly incorporate remaining 5 cups of flour.
Knead with a dough hook for 7 minutes. If dough seems too sticky, add up to ¾ cup additional flour. Divide dough in 3 and place in greased loaf pans. Cover with a damp towel, place in a warm spot and let rise until doubled in volume. Bake for about 1 hour.
Makes 3 Loaves
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)