I've started making this roasted potato breadfrom the latest Bon Appetit today (http://www.bonappetit.com...
The dough is now in the fridge for its overnight chill. Unfortunately I've just realized that I used potato starch instead of potato flour. The dough didn't seem to bad, just a bit stickier than the recipe described. Any thoughts on how I can rescue it before the second rise & bake tomorrow? As it's only 80g potato flour out of 500g wheat flour, I'm hoping it might come out anyway.
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