Hamelman Roasted Potato Bread
Hamelman's Roasted Potato Bread, with some modifications. I used a bit of my sourdough starter instead of yeast for the pate fermente, and also substituted about 12% rye flour for some of the white.
Note the chunks of potato sticking out the side of the proofed dough - have to cut the potato a bit finer next time.
The finished loaf.