Directions

Soften starter, sugar, water, egg, cream and potato. Add flour and salt and mix on low speed til incorporated. Cover and let sit for an hour.

Turn on stand mixer and mix on medium for 10 minutes. When shiny, add butter by tablespoon on low speed. After butter is incorporated turn to medium for 3 minutes.

Pour into oiled container. Let sit room temp 4 hours. Refrigerate overnight.

Shape the next day and let rise 2-3 hours. Set oven temp to 450. Put bread in oven. After 5 minutes, lower temp to 375. After 10 minutes, lower temp to 350. Bake for another 25 minutes til bread registers 200.