Potato water bread

I've seen this advice several times: use water in which you've boiled potatoes as the liquid in your dough. I guess it's the vitamin C that leaches out of the spuds that is the trick, so after I made some mash yesterday, I drained off the cooking water, and kept it overnight in my super new fridge.

And this morning I'm trying it out in a fairly basic bread.

450g strong white flour
50 wholemeal rye flour
330g liquid inc 1.5 tps dried yeast and a tsp of honey
I pinch of salt

All mixed together at 1010, left to autolyse for 20 minutes, then kneaded. I don't know if this is recommended, but I've recently found that keeping your hands wet helps keep them clean while kneading. It probably adds a little water to the dough too, which is no bad thing. It's now rising in a fairly cool kitchen. (I'm using larger quantities these days, you may notice, as I'm now generally freezing half the bread I make - it's simply more efficient to do that. Oh, did I mention I now have a freezer?)