Adding Potato Water

The miracles of potatoes… well sweet potatoes in this case. Returning to the whole wheat bread recipe from Peter Reinhardt I switched all the water in the recipe to water left over from boiling sweet potatoes. Aside from that I stuck with the exact same choices I made with my previous whole-wheat loaf. The end result was even better than the last time, but I am not sure if it is because I am better at making bread or the sweet potato water. As an added bonus, the crust turned out crisp and delicious from the steam/hearth technique, which performed better than ever.

Difficulty: average.

from: Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor.

Tips:
1) next time you boil potatoes, freeze a cup of the water after it cools.