500g potatoes, steamed then mashed
75 ml olive oil
1000g plain flour
3 tsp salt
75 g fresh yeast
250 ml water
Mixing the flour and mashed potato, and adding more flour and water as I go until I've got a stiffer dough.
The rising is nothing like as explosive (about 90 minutes to double in volume) and I'm baking for 40 minutes rather than 30.
ETA: Note that these are the changes: the loaf is still steam baked, as per previous post. See comments for picture of the result.
Also, I moistened the top and added poppy seed to the top.
Conclusion: a bit more water (this was half the previous amount) next time, and maybe a 35 minute bake.