Here is yet another post with no picture of the end result. A baking buddy asked for this recipe, so since I was printing it up from an old notebook I had copied it out into, I thought I might as well post it here as well.
So, if he would be so kind as to make a loaf and send me a picture (as well as a slice), then I will update this post. I have been too busy and too hot to post much lately and certainly not to bake anything. But this baking buddy lives on Balboa Penninsula, a place that is spared most of the real heat the rest of us has to put up with. Of course I’m one to talk. It has been so mild here too, but the penninsula is, well, a penninsula for crying out loud! Its almost like living on a houseboat, but dryer. Or Gilligans island.
Of course Florida is a bigger penninsula and look what they have to put up with. So, moving on…
anyway, so here is the recipe for this wonderful, fragrent, moist bread
Potato Rosemary Bread with Garlic
The night before:
- 2 ½ cups flour
- ½ tsp. yeast
- ¾-1 cup water
Mix together until it’s a tacky ball. Knead 4-6 minutes. Put in oiled bowl. Cover with plastic wrap and let sit 2-4 hours. Gently de-gas, cover again and refrigerate up to 3 days.
This is the ‘biga’.
And while you are at it, make some mashed potatoes to go with dinner, then make too much, or beat people back so you have at least 1 cup leftover.
Remove biga from the fridge. Cut into 10 pieces, cover and let come to room temp., about 1 hour.
Next assemble the following:
- 3 cups of flour (plus 2 Tbsp.)
- 1 ½ tsp salt, some pepper (coarse, optional)
- 1 ¼ tsp. yeast
- 1 cup mashed potatoes
- 2 Tbsp olive oil
- 2 Tsp. coarsely chopped fresh rosemary
- ¾-1 cup water
- 4 Tbsp. roasted chopped garlic (optional)
Stir together flour, s/p, yeast in a large bowl. Add biga pieces, potatoes, rosemary and the lesser water. Mix 1 minute on slow (by machine) or (by wooden spoon or whatever you use) until it forms a ball. Add more water or flour as necessary. You want it tacky, not sticky and not too dry. Knead either by machine for 6 minutes or by hand 10 minutes. (since I like bigger holes in my bread, I tend to go with a somewhat stickier, wetter dough).
Flatten dough, add garlic over the top, if using, and knead 1 more minute. Roll into a ball, put in an oiled bowl and cover with plastic wrap. Let rest 2 hours.
Remove from the bowl, shape into 2 freeform loaves or many rolls. Place them on parchment paper lined baking sheets, oil, cover with plastic again and let rise, again. This will take 1-2 hours.
Preheat oven to 400 degrees.
Score the loaf.
Bake 20 minutes. Rotate 180 degrees and finish baking. The total time will be 35-45 minutes or until the loaves measure 195 degrees with your handy dandy instant read thermometer.
Let cool 1 hour before serving.
I have potato flour, but this recipe calls for the mashed potatoes and I don’t want to mess with the dry/wet ratio.