Wheat Potato Loaves

This dough makes 2450g of dough or about 5 lb 6 oz.

Wheat Potato Loaves:

At around 1:00 pm in the afternoon mix together :

2 cups starter at 166% (510g)
2 cups water (474g)
1/2 cup evaporated milk (126g)
1/2 cup mashed potatoes(121g) (I use potato flakes/boiling water and then cool somewhat.)
3 Tablespoons Butter (43g) melted into the mashed potatoes
1 Tablespoon Brown Sugar (14g)
2 cups Whole Wheat flour (240g)
5 teaspoons salt(30g)
4 cups Bread flour (540g)
approximately 3 cups All Purpose flour(375 g)

Mix all of the above ingredients together just until mixed and then let rest (autolyse) for 20 minutes. When the 20 minutes is up, mix dough for 3 more minutes with the dough mixer. Cover the dough and let bulk ferment for about 5 - 6 hours or until doubled in size. Shape loaves and put in bannetons or baskets . Refrigerate overnight. In the morning proof until ready (approximately 2-3 hours).Turn out your loaves onto your peel or back of a cookie sheet and mist or brush lightly with water (make sure you don't get your peel wet, dry it if you do or the dough will not slide off), sift flour over the misted dough and then do your slashing. Bake in a preheated oven at 450 F for the first five minutes after slashing the dough. Spray the oven with water 4 or 5 times during the first five minutes. After the five minutes are done, turn the oven down to 425 and bake another 25 minutes turning the loaf halfway for even browning. Cool. The sour develops after cooling for several hours.