With the Portuguese bread already a thing of the past, I trudged along in the BBAC. Opening the Bread Baker’s Apprentice to page 219, I discovered a potato and rosemary bread recipe. Sounds like a treat to me. Needing a pre-ferment, I put together the biga on Saturday night only to wake up Sunday and realize I needed to purchase both potatoes and rosemary. Hi-Ho, Hi-Ho, off to the store I go.
With my biga out of the fridge and coming up to room temperature, I started my prep. The recipe called for mashed potatoes, so I started with them first. Once mashed, I let the potatoes cool before putting it all together, and oh boy did it come together beautifully. Not as sticky as previous artisan doughs, I loved this refreshing change. Instead of fighting with the dough or keeping my hands lubed up, I could easily transfer the dough between my hands and the proofing bowls. Plus, this meant I wouldn’t be pulling hidden pieces of dough off my hand later (think hair + band-aid = ouch!).
Splitting the aromatic, and puffy pile of dough in half, I kept one piece whole and divided the second into dinner rolls. After another rise, I wiped the top with olive oil and put everything into my magic heat box. 20 minutes later I had 11 soft dinner rolls, and another 20 minutes was all it took to create the big version.
I ended up ripping into a dinner roll straight from the oven and loved the flavour profile. It truly is amazing how the simple addition of herbs can make such a drastic change. Seriously delicious; something I can’t say however, was a unanimous thought at the home stead. Oh well, you can’t win everyone over. Even with the mixed results, I think this would be a great addition, and about 400 times better than many of the bread offerings at all these $40 dollar-entree restaurants around town.