Potato Rosemary Bread
INGREDIENTS
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For the Bread:
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1 1/4 cups (7 ounces) biga (recipe follows)
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3 cups plus 2 Tablespoons (14 ounces) unbleached high-gluten or bread flour
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1 1/2 teaspoons (.38 ounce) salt
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1/4 teaspoon (.03 ounce) black pepper, coarsely ground (optional)
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1 1/4 teaspoons (.14 ounce) instant yeast
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1 cup (6 ounces) mashed potatoes
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1 Tablespoon (.5 ounce) olive oil
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2 Tablespoons (.25 ounce) coarsely chopped fresh rosemary
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3/4 cup plus 2 Tablespoons to 1 cup (7 to 8 ounces) water, at room temperature (or warm if the potatoes are cold)
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4 Tablespoons (1 ounce) coarsely chopped roasted garlic (optional)
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Semolina flour or cornmeal for dusting
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Olive oil for brushing on top
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For the Biga:
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2 1/2 cups (11.25 ounces) unbleached bread flour
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1/2 teaspoon (.055 ounce) instant yeast
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3/4 cup plus 2 Tablespoons to 1 cup (7 to 8 ounces) water, at room temperature)
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