A "crackle crusted loaf" - for Cali

This gorgeous rustic loaf looks like those found in an artisanal boulangerie in the depths of France, and is the perfect accompaniment to a great terrine or farmhouse cheeses.

Although it sounds contradictory, to create a really crisp crust on a loaf it is necessary to introduce steam to the oven; this softens the dough in the first minutes of cooking, allowing it to rise, forming a thinner, crisper crust.

I know that you have different forms of flour in the US; UK bread-making/strong flour has a higher gluten content than all-purpose flour, to allow the stretchiness of the dough to develop, if that helps you in knowing which flour to use. The yeast I use is the type that doesn't need re-activating in water before use.

Rye and Potato Bread

8oz maincrop potatoes, peeled and roughly chopped
12oz strong white bread-making flour
4oz rye flour or wholewheat flour, plus extra for dusting
1 teaspoon active dried yeast
2 level teaspoons salt

Cook the potatoes in lightly salted water for 15-20 mins until tender. Drain, reserving the cooking water, then mash the potatoes and leave to cool slightly.
Rub the mashed potato into the mixed flours, as if making pastry. Stir in the yeast and salt, make a well in the centre and gradually add enough potato water to give a soft but not sticky dough. Don’t add too much too quickly as this dough absorbs water more slowly than normal – you will probably need around a cup of the cooking water.
Knead the dough on a floured surface, adding a little more flour if you need it, but the dough should be slightly sticky, as if it is too dry the end result will be a heavy, overly dense loaf.
Cover and leave to rise until doubled in size (1-1 ½ hours). Punch the dough down; it will be very soft, springy and slightly sticky, so you may need to add a little more flour to make it manageable. Shape into a round loaf about 9 inches in diameter and place on a floured baking sheet, cover and leave to rise again for 30 minutes. Preheat the oven to 200°C, 400°F, gas mark 6.
When ready to bake, place a roasting tin full of boiling water in the bottom of the oven to create a steamy atmosphere, dust the loaf with flour and lightly slash a diamond pattern on top of the loaf. Place in the upper part of the oven, but allow the loaf plenty of room to rise, and bake for 30-35 minutes. Spray with water from a clean water spray every 10 minutes – this helps to develop the crust. It is ready when the crust is very crisp and the loaf sounds hollow when the underside is rapped. Cool the loaf completely before slicing – it will keep for at least a couple of days, and toasts really well.