Potato Rosemary Bread
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Credit: Mark Evans, Co-owner; Breaking Bread Bakery; San Luis Obispo, Calif.
The National Culinary Review, July/August 2014
2g instant yeast
442g high-gluten flour
28g fresh rosemary
1,326g high-gluten flour
6g instant yeast
3g table grind black pepper
584g mashed red potatoes
48g olive oil + more, as needed
95g minced garlic
For biga preferment:
In mixing bowl, make biga preferment by hand. Disperse yeast in 77°F-81°F water. Add flour. Mix and knead for about 4 minutes, just enough to make rough ball of dough without any dry flour. Cover bowl with plastic; allow biga to ferment at room temperature for 2-4 hours, or until doubled in size. Punch down to get rid of excess gas. Refrigerate biga or use right away.
For final dough:
1) If biga preferment was refrigerated, remove from cooler; allow to warm for 1 hour at room temperature.
2) Pluck rosemary; chop.
3) Cut biga in 10-12 smaller pieces; put in mixer. Put rosemary, flour, salt, water (adjust temperature to obtain finished dough at 77°F-81°F), yeast, pepper, potatoes and olive oil in mixer. Using dough hook, mix at speed #1 for 3 minutes to bring ingredients together.
4) Switch to speed #2; knead to full gluten development, about 6-9 minutes in planetary mixer. Add garlic; mix until evenly distributed. Cover dough; ferment at room temperature for about 90 minutes, or until roughly doubled in size.
5) Divide dough into 4 pieces of about 908g each. Shape into loaves; place in 5×10-inch loaf pans. Cover; proof at room temperature for 1 hour or a bit more, until doubled in size or until finger poke comes back slowly and leaves small dimple.
6) Lightly brush loaves with additional olive oil. Bake without steam at 400°F for 32-33 minutes.
7) Cool loaves on wire rack at least 1 hour before slicing and serving.
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