Potato Rosemary Bread
Category: Bread
Prep time : 4 hours
Cook time : 30 minutes
Total time : 2 days
Makes: 2 1-lb loaves
Scale recipe by: ×
1 1/4 cup (7 oz) biga
3 cups (14 oz) bread flour
1 1/2 tsp (0.38 oz) salt
1/4 tsp (0.03 oz) black pepper
1 1/4 tsp (0.14 oz) instant yeast
1 cup (6 oz) mashed potatoes
1 Tbsp (0.5 oz) olive oil
2 Tbsp (0.25 oz) chopped fresh rosemary
3/4 cup (7-8 oz) water
4 Tbsp (1 oz) chopped roasted garlic ("optional")
Remove the biga 1 hour before making the bread to let it warm up
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Stir together the flour, salt, black pepper and yeast into a mixing bowl. Add the biga, mashed potato, oil, rosemary and 3/4 cup water. Stir with a large spoon or dough hook until a ball forms.
Knead the dough for 10 minutes (6 minutes by machine), until the dough is soft and supple, tacky but not sticky. It should pass the window pane test.
Flatten the dough out and place the roasted garlic on top. Knead it by hand for 1 minute (you'll likely need to add flour to absorb some of the moisture from the garlic).
Form the dough into a ball, put into a lightly oiled bowl and cover with plastic wrap.
Proof for 2 hours, or until doubled
Remove the dough from the bowl and divide into 2 pieces for loaves or 18 pieces for dinner rolls (~2 oz). Line a sheet pan with baking parchment and dust likely with semolina flour or cornmeal. Mist with spray oil and cover.
Proof for 1-2 hours, or until the dough doubles in size.
Preheat oven to 400F with the oven rack in the center. Remove the plastic and lightly brush the loaves with oil. Score the loaves if desired.
Bake the loaves for 20 minutes and rotate. Bake for another 15-25 minutes. Bread should register 195F internal temp.
.
Stir together the flour, salt, black pepper and yeast into a mixing bowl. Add the biga, mashed potato, oil, rosemary and 3/4 cup water. Stir with a large spoon or dough hook until a ball forms.
Knead the dough for 10 minutes (6 minutes by machine), until the dough is soft and supple, tacky but not sticky. It should pass the window pane test.
Flatten the dough out and place the roasted garlic on top. Knead it by hand for 1 minute (you'll likely need to add flour to absorb some of the moisture from the garlic).
Form the dough into a ball, put into a lightly oiled bowl and cover with plastic wrap.
Proof for 2 hours, or until doubled
Remove the dough from the bowl and divide into 2 pieces for loaves or 18 pieces for dinner rolls (~2 oz). Line a sheet pan with baking parchment and dust likely with semolina flour or cornmeal. Mist with spray oil and cover.
Proof for 1-2 hours, or until the dough doubles in size.
Preheat oven to 400F with the oven rack in the center. Remove the plastic and lightly brush the loaves with oil. Score the loaves if desired.
Bake the loaves for 20 minutes and rotate. Bake for another 15-25 minutes. Bread should register 195F internal temp.
I think I like 1.5x for loaf sizes (or double? Last round seemed way too small). 1 russet potato is also roughly 9oz.
Flour and water volumes are written a little low, trust the weight.
For sourdough variety, mix 1/2 mother and 1/2 flour+water (50:50) to replace the biga. You'll have to tweak the flour/water in the mixture. I also used the yeast in the second dough mixing; it rose with roughly the same timing as a non-sourdough version. It also wasn't super sour. So maybe try leaving it out next time.
Flour and water volumes are written a little low, trust the weight.
For sourdough variety, mix 1/2 mother and 1/2 flour+water (50:50) to replace the biga. You'll have to tweak the flour/water in the mixture. I also used the yeast in the second dough mixing; it rose with roughly the same timing as a non-sourdough version. It also wasn't super sour. So maybe try leaving it out next time.
The Bread Baker's Apprentice
Submitted by Darren on 2019-10-11