• In a mixer bowl of a stand mixer with the dough hook, mix the active starter, sugar and distilled water until combined. Then add the rest of the ingredients except the salt.
• Mix for 1-2 minutes until just coming together. You want it to be shaggy. See picture.
  
• Cover with a tea towel and autolyse the bread dough for 45 minutes.
• After autolyse, add salt and knead by hand or mixer for 4-5 minutes until dough fully comes together. It should have an elasticity to it.
• Next, move to a greased (I use olive oil) low sided container. I use my marinate container. Anything like this would work great.
• Next you will complete an envelope fold. Basically, take one side of your dough and pull/stretch it up and to the center of the dough. Turn the container a quarter turn and do this on all four sides and then flip it over. Be careful not to "rip" the dough.
• Let sit for 50 minutes then repeat envelope fold.
• Do this two more times for a complete time of 200 minutes.
  
• After the final 50-minute rest time transfer your dough to a clean counter. (Do not flour counter).
• Cut the dough in half. I don't have a bench scraper, so I use a chef's knife. Just try to make the cut in one motion.
• Next you will do the first shape of your loaves. You will do two total.
• Take one half of the dough and stretch it out into a rough 6"x10" rectangle. (Remember to be careful not to pull to hard and rip the dough.)
• After you have your rectangle start with the short end facing you, fold the bread right side into the middle and left side into the middle.
• Roll this up to create a boule shape and work it in circles to create tension in the bread. Complete with second loaf and let rest cover by a tea towel for 15 minutes.
• Use the same technique to fold/shape your loaves for the second and last time.
• After your final shaping of each loaf, set seam side up in a banneton. (If you don't have a banneton you can use a cloth-lined bowl, like a tea towel.)
• Place in a plastic bag, tie the bag and let proof for an hour at room temperature.
• After the hour transfer to the fridge and proof for 12 hours.

Bake Day

• The next day preheat your oven to 450 degrees with the Dutch oven about 30 minutes before you plan to bake the bread.
  
• Then take your bread out and flip it onto a piece of cornmeal dusted parchment paper. Score.
  
• Place potato bread into the Dutch oven. Reduce the oven temperature to 425 degrees.
• Bake for 25 minutes with the lid on and 10 minutes with the lid off. Having the lid off helps it to brown nicely.
• Repeat with second loaf. (Make sure to put the Dutch Oven back in the oven while you prep the second loaf.)
• Cool on a wire rack and enjoy! It is simply delightful!