Rustic Potato Loaves : by Leslie Mackie from Baking with Julia1 1/2 lb russet potatoes4 tsp salt (2 tsp for boiling potatoes, 2 tsp for the bread dough)1/2 cup tepid reserved potato water (80-90F)1 tbsp active dry yeast2 tbsp extra-virgin olive oil4 3/4 cups unbleached all-purpose flourBoil potatoes in a pot of water with 2 tsp salt.Dissolve yeast in the potato water.Mash the cooled potatoes in a mixer. Add the dissolved yeast and olive oil until the liquids are incorporated into the potatoes. Replace with the dough hook and add the flour & 2 tsp salt. Mix on low speed for 2-3 min., then increase to medium and mix for 11 min. more. The dough will be firm at first and soft at the finish. Cover with plastic and let rise for 30 min.shaping: after 1st rise, cut the dough in half. Shape each half into a torpedo shape. When you're on your last roll, stop and pull the free end of dough toward you, stretching it gently, and dust its edge with flour. Rock the loaf back and forth to taper the ends and form a torpedo or football. Place the loaves on the floured towel, seam side down, and cover them with the ends of the towel. let the breads rise at room temperature for 20 min.
Preheat oven with stone 375F.
When you're ready to bake, spray the oven walls with water and immediately close the door. Turn the breads out, seam side up, transfer onto the baking stone, and spray the oven again. Bake for 45 min. or until the crust is very brown.