I love rosemary, and I love rosemary and potatoes. Voila BBA Challenge bread #28, Potato Rosemary Bread!
Now I may love the rosemary and potato combo, but I never seem to have potatoes on hand. (I do have plenty of dried rosemary as well as the plant I grew last year that I have managed to kill. Still sitting around, ahem.) Part of the problem is that despite the fact that potatoes are supposed to be one of those “storage”, “get you through the winter” types of food, mine always sprout fairly quickly, sometimes within a week. I haven’t figured out where to put them to discourage this behavior, so instead I’ve modified mine and only buy the minimum. And while I love potatoes, somehow I don’t seem to cook with them very often; though maybe there’s a chicken and egg problem here.
In any case, not only did I not have mashed potatoes hanging around, I had to specifically buy potatoes and then boil them and mash them for this bread.
Surprisingly (to me) this bread starts with a biga (I have the rest sitting in my freezer for Bread #29; the first time I’ve tried to freeze a pre-ferment so to be seen how that goes). I suppose I was surprised as PR’s more “flavored” breads seem to be one-day-only doughs, but no big-a deal. (Ha ha, I know, please roll your eyes).
Despite how “dry” the preceding picture is, I’m guessing my potatoes weren’t drained well enough (or, more likely, had absorbed too much water as I am pretty sure I overcooked them), because after the required kneading, my dough was way too sticky. (If I had been paying attention, I could have added more flour. I wasn’t, so I didn’t). Not a fatal problem, it’s all about the effect you are trying to achieve. This just means more air pockets will appear in the final dough as there’s more steam created within the dough during the baking process.
Set to rise–you can see those little specks of rosemary and pockets of olive oil.
For the second rise, my shaped boules. While they look nice and sturdy here…
the loaves have grown rather more outwards than upwards here. The extra hydration in the dough is the likely culprit here. In fact, it must be the reason because I even used my “high gluten” flour for this bread.
Baked and cooling:
This was, unsurprisingly, a good loaf. After all, it was potato and rosemary! Perhaps more than other breads, however, this one is best eaten warm–it allows for the rosemary aroma to be fully released (and enjoyed).
Also, while I didn’t get a photo, i was surprised to see little “ribbons” of potato swirled through the dough. Huh.