Garfagnana Potatoe bread

Potato bread is typical of the Garfagnana area. To prepare this type of bread, it is important that  the dough is  made up of 15% boiled and mashed potatoes, in addition, a little semolina, groats(residue from the grinding of cereals) and medium-grained sea salt. According to the official recipe, after leavening with mother yeast,   prepare oval loaves to be sprinkled with corn flour and baked. Potatoes make the bread softer and a little tastier than classic Tuscan bread  and guarantee a longer-lasting preservation thanks to their humidity. It is ideal  with the cured meats of Garfagnana, generally quite salty as in the Tuscan tradition.