Baking Potato Bread | Overnight Dough Recipe

Hello everyone...baking recipe this week is potato bread using overnight dough. This potato dough recipe can be make into different shape like a loaf, free shapes, baguette and dinner rolls. They are sturdy, crusty outside and soft inside with a lot of holes.
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Potato Bread Overnight Dough
Single recipe makes 1 loaf or 2 long baguettes or 10 dinner rolls

2 medium potatoes, peeled, chunks, boil until tender, keep the water
250 ml warm potato water (from boiling)
2 tablespoons sugar
7 g active dry yeast (instant yeast work too)
2 tablespoons vegetable oil
500 g all purpose flour (bread flour would be great)
1 & 1/2 teaspoons salt

Double recipe : Makes 2 loaves or 4 long baguettes or 20 dinner rolls

4 medium potatoes, peeled, chunks, boil until tender, keep the water.
450 ml warm potato water (from the boiling)
4 tablespoons sugar (less if you afraid)
14 g active dry yeast (instant yeast work too)
4 tablespoons vegetable oil
1000 g (1 kg) all purpose flour (bread flour would be great)
3 teaspoons salt

For the additional mix is an optional : crispy onion, seeds, herbs, etc.
Flour for handling the dough
Butter to grease the loaf pan, if using it.
Parchment paper dust with flour/cornmeal/breadcrumbs, if using a baking sheet for free shaped bread.

Method :
1. Boil potato chunks until tender, reserve the water, let it warm.
2. Mash boiled potatoes while they still hot, to work easier. Let it warm.
3. When potato water got warm, pour sugar and yeast. Stir and cover for 10-15 minutes until foamy and bloom.
4. Put warm mashed potato into a large bowl/container.
5. Pour blooming yeast mixture into mashed potato, pour the vegetable oil as well. Stir well until combined into the smooth batter.
6. Add flour and salt. Stir until combined similar to crumbs. At first, the mixture looks dry, please don't add water.
7. Knead until form dough. Keep the dough in a large bowl/container with a lid (if possible but not crucial).
Cover for overnight at room temperature.
8. The next morning, the dough grew up full to the top.
My dough was growing very well within 3 hours ferment (in winter with the heater on).
9. Use flour to help to handle the dough on a flat work surface.
10. Put the dough on work surface. At this step, additional ingredient can be added like crispy onion or seeds or herbs, etc, and knead until well combined.
11. For a double recipe, divide dough into two or you can make one giant bread (with longer baking time).
12. Flatten the dough and fold to shape into a loaf or divide into two for baguette or 10 pieces for rolls/buns.

13. Free shaped dough: put on a baking tray with baking paper dust with flour/cornmeal/breadcrumbs. Dust the dough with flour if you wish.
Cover loosely with a towel for an hour until expand.
Heat oven at 220°C, 15 minutes before baking time or when you heard 'bip' from your oven, means the oven has reached the right temperature.
Score the bread surface as you wish.
Bake at 220°c for the first 15 minutes. Lower the heat to 200°C continues baking for 45 minutes. If your bread gets brown faster, cover with foil. When ready, remove from oven and cool on wire rack.

14. Using loaf pan: grease the loaf pan with butter and put the dough into the pan. Cover loosely for an hour until the dough grew up higher than the pan.
14. Bake at 220°C for 15 minutes and lower the heat to 200°C for 45 minutes.
In my case, I didn't score the dough before baking, it was burst open on one side during baking time. It happens when I put the dough/loaf pan parallel to the side wall of the oven.
The bread was sturdy, crusty outside, soft inside and a lot of holes.

Store :
At room temperature in a paper bag, linen bread bag, bread box, for 3 days (they might be hardened because this is a homemade bread).
In the freezer by slicing them first, keep in heavy-duty freezer plastic bag or closed container.

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