Roasted Potato & Cider Bread

15

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Mixing Time	5 minutes slow, then 5 minutes fast. Add Potato at the end.
Dough Temperature	27°C
Bulk Fermentation	30 minutes
Scale	600 g
Intermediate	10 minutes
Make-Up	On a floured bench, create the batard shape. Place into a well floured couche
Final Fermentation	60 min at 32°C and 80% humidity
Decoration before baking	Dust with rye flour and cut.
Baking Time	220°C , steam for 5 seconds. Bake for 25-30 minutes.