Potatoes in  bread are most often used for soft rolls, as the moisture keeps the dough fluffy. I wanted to make crusty yet moist loaf. So I used purple potatoes and added smoke and spice, with pimenton and German brotegewürz (bread spices, coriander, fennel and caraway).

Minding the fact that the potatoes are starchy and residual water content, I used levain and whole grain wheat and rye and  got a supple dough. A delicious aroma of spicy pimenton, combined with a crust and lovely crumb mottled purple, nice improvisation. Definitely a keeper for my bread line.