for up to 10 minutes*, until the potatoes are broken down into
very small bits and cool to the touch.
Use a bench scraper to flip over the middle portion of potato,
which will still be hot underneath. Stab this again and again with
the spoon until cool.
Sprinkle the entire mass of potato with an even blanket of flour
(about 1 cup). Incorporate it by stabbing with the bench scraper
for several minutes until you can no longer see flour, only potato.
Fold in the outer edges and stab again; the mass should get smaller.
Add another portion of flour, sprinkling it evenly over the
whole mass again. Stab again with the bench scraper, but this time,
as you do it, slowly bring the mixture together into a mound. It
should begin to look like a cohesive dough: press it tightly together
with the bench scraper so you can flip it over.
Make a pile of flour on the work surface and flip the mound of
potato and flour onto it. Sprinkle with another layer of flour and,
using the bench scraper, press the flour in, fold over, press again—
don’t knead!—until you no longer see any trace of flour. When the
dough sticks to the counter, you’re finished.
Form the dough into a large loaf; bang it, roll it, hit every side,
and push it together to get rid of any air inside. Sprinkle flour onto
a clean part of the work surface and flip the loaf onto it.
Generously coat the outside of the loaf in flour. Let rest for 3 to 4
minutes.
Use the bench scraper to take a 1-inch-thick slice from the loaf.
The cross-section should look aerated and not wet. Roll the slice