Starter and biga
Like a typical Reinhart whole-grain recipe, this one also has a biga and starter made a day (or upto 3 days) before baking day. The liquid from boiling the potatoes is used to soak the whole wheat flour for the biga and the starter.
|Ingredients for starter and biga|
On baking day mashed potatoes (boiled the previous day) and fresh rosemary are added to the starter and biga along with more yeast and salt and some olive oil. Optional ingredients are roasted garlic and black pepper and I do plan to make this recipe with garlic at some point.
|The usual ingredients + mashed potato and chopped fresh rosemary.|
The recipe makes two boules or about 20 dinner rolls. I thought I would try to make one half into a loaf for sandwiches, but the dough was soft enough that it wouldn't have been easy to shape it into a loaf. I believe the potatoes were a tad over boiled and had a higher water content. I should have added more flour but I didn't.
|A very soft dough|
|Ready for the first rise|
|Well risen after the first (and only) rise|
Shaping and proofing
I decided to make a boule with half the dough and shape the rest into dinner rolls. I placed the dinner rolls close enough that they would proof into each other. I kept two of them apart to see if there would be a difference between the ones that stuck to each other and the ones that didn't.
|Some dinner rolls and a boule|
|Proofed with some serious gas bubbles in the boule.|
|Scored dough. The rolls got four snips each with the tips of the kitchen scissors.|
|Out of the oven|
|Tight moist crumb|
|The boule sliced well.|
|Thin crust with some air pockets. Crumb with visible bits of potato.|
I used a pan with hot water to generate steam. The rolls were done a little before the boule as expected. They were done in about 35 minutes and the boule took about 50 mins. The two rolls that were not attached to the others didn't get any more oven spring than the ones that were attached. We had some warm rolls with Laughing Cow cheese spread and soup. The combination tasted good. The boule has been frozen for a later time.
Date: Mar 27, 2011
Recipe: Potato Rosemary Bread from Peter Reinhart's book 'Whole Grain Breads'
Flours: Whole wheat
Bread specific ingredients: Potato, fresh rosemary
Sweetener used: None
Liquid for soaker: Potato water
First rise time: 75 minutes
Proofing time: 45 minutes
Comments: There was too much water in the boiled potatoes, I should have added more flour to make up for it. I should also try the recipe with roasted garlic.