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Today's russian potato bread, this time with the skins left on the boiled potatos and baked at 460F instead of 400F. Enjoy!!! 8) Recipe from [product="27588"]The Best Ever Book Of Bread [/product]


 

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Discussion Starter · #3 ·
It looks good. How about the taste?
The flavor is great and I included the skins along with the boiled potatos in the mix. Instead of baking at 400F according to the directions, I upped the temperature to 460F to give a crunchier crust and more brownness. And with 1# of flour (WW and BF), I used 150ml of potato water.
 
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