Makes 1 large loaf

Directions:

1. Preheat oven to 180°C, and very lightly spray a roasting tray
2. Peel and small dice potatoes for dry roasting
3. Dry roast potatoes until lightly browned, set to cool then chop small or grate
4. Mix the first four ingredients and autolyse (rest) for 1hr.
5. While resting, prepare next 7 ingredients and mix together, rest at room temperature.

Stretch and Fold: 

1. After the autolyse, wet your hands with a little water to prevent sticking.
2. Pick up the dough on one side and stretch it up and over itself. You can do this in the bowl.
3. Turn the bowl a quarter turn and repeat this step until you have turned the bowl a full circle (the dough should form into a tight ball).
4. Cover the bowl and let the dough rest for 30 minutes.
5. On the second fold add the roasted potato mix fully incorporating into the dough mixture.
6. Repeat the stretch and fold process three more times to help build volume in the final loaf.
7. At the end of bulk fermentation, the dough should feel alive, puffy and increased in volume by about 30%.
8. Dump dough onto a lightly floured countertop and gently pre-shape into a round.
9. Let rest uncovered for 20 - 45 minutes.
10. Shape into a boule or batard (round or loaf) and transfer, seam side up into a lightly floured or linen-lined banneton or bowl and refrigerate for 10 - 12 hours.
11. Remove from the fridge about an hour before baking, preheat oven to 260°C for 15minutes
12. When the oven is ready, transfer dough to a parchment lined peel and score as desired.
13. Transfer immediately to the oven and bake with steam (or covered) for 20 minutes at 260°C.
14. Turn down the oven to 230°C and bake for another 5 minutes.
15. Remove the cover or steam and bake for an additional 20 - 30 minutes or until well browned and the bottom of the loaf sounds hollow when tapped. (This loaf can colour quickly so turn the heat down to 215°C during the last part if necessary)
16. Allow to cool to room temperature before slicing.