Whatcha Cookin Wednesday

Ingredients:

2-3 large potatoes
A little olive oil and salt
Fresh yeast 10g (1/4 oz) or 5g dried yeast
Strong white flour 500g (1lb 2oz)
Water 340g (12oz)
Butter 100g (3 ½ oz)
Fine Sea Salt 10g (1/4 oz)
Baked Potato Flesh 180g (6 ¼ oz)
All the skins, finely chopped

Step 1:
Make a wood fire in the Gozney Dome. Prick the potatoes and put them in a pan with oil and salt. Bake the potatoes for around 30-45 mins in the Dome at 200-250°C/392°F-482°F.
Step 2:
Separate the potato from the skin, scooping out the flesh. Then, finely chop up the potato skins.
Step 3:
To make the potato dough, add the water, yeast, potato flesh and skin, to your mixer and start mixing on slow. Next, add the flour in.
Step 4:
After 4 mins of mixing on slow, add in the salt, and increase the speed to fast.
Step 5:
Add in some butter, a little at a time. Mix on fast for 4 minutes. Once you have a silky dough, remove from the mixer and ball up on a surface.
Step 6:
Place in a bowl, cover and ferment for 1 hour.
Step 7:
Ball dough into 85-90g/3 Oz balls. Place in lined baking tray and prove until doubled in size (40-60 mins).
2-3 large potatoes
A little olive oil and salt
Fresh yeast 10g (1/4 oz) or 5g dried yeast
Strong white flour 500g (1lb 2oz)
Water 340g (12oz)
Butter 100g (3 ½ oz)
Fine Sea Salt 10g (1/4 oz)
Baked Potato Flesh 180g (6 ¼ oz)
All the skins, finely chopped
Step 8:
Spritz the dough balls with water and add water to your Gozney Steam Injector. Add dough balls to the oven and place the Dome Door on.
Step 9:
Bake for 20-30 mins at 330°C/626°F in the Gozney Dome. At 15mins, check and rotate if needed.
Step 10:
To finish, brush with some oil infused with some herbs, shallots and garlic.