If using instant yeast, omit starter and decrease salt by 1/4 tsp. Start by creating a biga; mix 1/8 tsp yeast with 2 oz water and 3 oz bread flour. Let sit at room temperature for 3-6 hours or til you see that it's risen with bubbles. Add this dough to the following ingredients plus 3/4 tsp yeast.
- 4 oz sourdough starter
- 10 oz bread flour
- 2 tsp salt
- 1 tbsp honey
- 4 oz potato, baked and grated, or mashed potato
- 3 tbsp fresh dill, chopped fine
- 4 oz buttermilk
- 2 oz water
In a stand mixer bowl add starter (or biga) and buttermilk to soften starter. Stir in potato.
Add the remaining ingredients and stir til it is a rough wet ball. Leave it alone for 20 minutes. Sprinkle salt on the top then knead on low speed til salt is incorporated. Turn to medium and knead for about 10 minutes til dough looks elastic. If not, add flour by the tablespoon til dough looks soft and wraps around the dough hook.
Scrape into a oiled bowl and let rise for 4 hours (1 1/2 for yeast) til doubled. Place in refrigerator for an hour so it's easier to work with.
After dough is cold, fold dough over itself to distribute the yeast. Rub olive oil over the loaf pan then place the dough in the pan, seam side down. Let rise for another 4 hours or til doubled.
Preheat oven to 475. Place a disposable foil tray on the bottom of the oven. Bring 2 cups of water to boil. Slash the bread. Pour boiling water into the tray and put the bread in the middle rack. Bake for 10 minutes then lower the heat to 375. Bake for another 30 minutes, tent the top if necessary.
After 40 minutes, remove the water pan in the bottom of the oven. Take the bread out of the pan and bake directly on a stone or on the rack for 5 minutes to crisp the crust. Cool completely before cutting.