*If you use our unbleached all-purpose flour rather than Mellow Pastry Blend, increase the water in the starter to 1/2 cup (4 ounces).
In a small mixing bowl, combine the flour, water and yeast. Mix to form a soft dough, cover the bowl, and let the dough rest at room temperature overnight.
DoughAll of the starter2 cups (8 7/8 ounces) Mellow Pastry Blend or King Arthur Unbleached All-Purpose Flour1 teaspoon instant yeast2 1/2 tablespoons (1 1/4 ounces) sugar1 1/4 teaspoons salt1/2 cup (3 1/4 ounces, lightly packed) unseasoned riced potatoes
*If you use potato flour or flakes rather than riced potato, increase the water by 4 teaspoons.
Using your hands, an electric mixer, a food processor or bread machine, mix and knead together all of the ingredients to form a smooth, soft, slightly sticky dough. Allow the dough to rise at room temperature, in a covered bowl, for 2 hours; gently deflat
Divide the dough into eight balls; each will be about 3 1/8 ounces, or about the size of a handball. Cover the dough balls, and refrigerate them while you preheat your oven to 500°F. If you have an oven stone, put it on the oven's lower shelf.
Roll the dough balls till they're about 1/4-inch thick; they'll be about 5 to 5 1/2 inches in diameter. If you're using a baking stone, put a piece of parchment paper on a large baker's peel. Place the loaves, four at a time, onto the parchment, leaving a
If you don't have a baking stone, place the loaves, four at a time, on a lightly greased or parchment-lined baking sheet. Place the pan in the lower third of the oven, and bake the loaves as directed above, increasing the time slightly.
Serve the bread warm, or place the loaves, while they're still very slightly warm, in a plastic bag, and serve them later. A toaster does a good job reheating them.