Unlike my usual bread dough, I mixed this by hand. Put the flour, mashed potato, all the pre-ferment, salt, honey and cumin seeds (if using) in a large mixing bowl. Add as much of the water and mix together to make a somewhat wet and sticky dough. Remember, I used less water so I had a less wet and more manageable dough.
Keep kneading, using a dough scraper (more of stretching and folding actually, after a point) till you have a smooth and shiny dough. Shape the dough into a ball and roll it in flour. Place it in an oiled bowl, cover loosely and let it rise to double in volume. This will take about 4 hours or so depending on ambient temperature.
After the first rise, turn the dough out onto a floured counter. Wet your fingers with water so the dough doesn’t stick to them. Do four stretch and fold turning the ball a quarter with every stretch and fold. Four stretch and folds will result in one complete turn of the ball of dough. Do a total of four stretch and folds, once every 20 minutes, letting the dough rest in between.
So a stretch and fold after 20, 40, 60 and 80 minutes. After every stretch and fold, I left the dough on my counter to rest, covered by a large bowl.