Crispy Crust Potato Loaf Recipe

How to make it

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• Combine all the ingredients (except salt) in a large bowl, stirring well with a wooden spoon to form a sticky ball.
• Continue to beat with the spoon for about 30 seconds.
• Cover with plastic wrap and allow to stand overnight in the fridge.
• The next day, remove the dough from the fridge and allow to stand at room temperature 1 hour.
• Beat in the sea salt well.
• Mist a countertop or wooden board with oil and scrape the mass onto it.
• With lightly oiled hands, shape into a rectangle about 8" x 15".
• Fold the short ends "letter-style" into the centre of the rectangle, then gently pat and stretch out into a rectangle (with opposite long/short sides) and repeat the letter folds.
• Cover with a clean towel and leave one hour at room temperature.
• Repeat the shape/fold/shape/fold technique, re-cover and leave for 1 1/2 hours.
• Repeat the shape/fold/shape/fold technique once more, re-cover and allow to rise 2 hours (or overnight in the fridge - remove in the morning and allow to rest 2 hours at room temperature before proceeding).
• Shape dough into a wide oblong and place seam-side up on a floured towel (or pour onto a floured towel-lined sheet tray with a fortified "shaping guide" if its really wet!). Cover and allow to rise 4 hours.
• Preheat oven to 425F.
• Turn loaf onto a rimless baking sheet (seam will be on the sheet) and with a sharp knife or lame razor slash a single cut down the centre of the loaf.
• Bake 25 minutes on the lowest rack of the oven, then reduce the heat to 350F.
• Bake a further 35-40 minutes.
• Remove from the sheet immediately and cool on a wire rack.