Seasoned Sea Salt
You will need
3 medium potatoes, peeled and cubed (reserved potato cooking water)
6 cups (720 g) bread flour, plus extra for kneading
1 T (15 ml) Ina Paarman’s Seasoned Sea Salt
10 g instant dry yeast
2 T (30 ml) sugar
Boil the potatoes in ± 2 cups (500 ml) of salted water. When tender, decant potato water into a large jug. Add more water if necessary to make up to 2 cups (500 ml). Mash potatoes finely.
Add the mashed potatoes to the reserved lukewarm potato water.
Measure all the dry ingredients into a large mixing bowl.
Toss with your fingers. Make a hollow in the centre and add the watery potato mix.
Working from the outside in, blend the ingredients together using your hand.
Knead until the dough is smooth.I leave the dough in the fridge overnight, or for 6 – 8 hours to rise slowly.
Slow proofing gives better flavour! Line the base of a 30 cm spring form cake pan.
Knead the dough again, shape into balls and pack into the pan.
Leave at room temperature to allow the dough to rise slowly for a second time.
When double in size, dust the top with a little flour.
Adjust the oven rack to the middle position and preheat the oven to 180°C.
Bake open for ± 45 – 50 minutes.
Break buns apart and serve with lashings of butter.