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1
Remove the biga from the refrigerator 1 hour before you plan to make the bread.
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2
Cut it into about 10 small pieces with a pastry scraper or serrated knife.
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3
Cover with a towel or plastic wrap and let sit for 1 hour to take off the chill.
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4
Stir together the flour, salt, black pepper, and yeast into a 4-quart mixing bowl (or in the bowl of an electric mixer).
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5
Add the biga pieces, mashed potatoes, oil, rosemary, and 3/4 cup plus 2 tablespoons water.
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6
Stir with a large spoon (or mix on low speed with the paddle attachment) for 1 minute, or until the ingredients form a ball.
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7
Add more water, if necessary, or more flour, if the dough is too sticky.
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8
Sprinkle flour on the counter, transfer the dough to the counter, and begin to knead (or mix on medium speed with the dough hook).
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9
Knead for approximately 10 minutes (or 6 minutes by machine), adding more flour if needed, until the dough is soft and supple, tacky but not sticky.
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10
It should pass the windowpane test (page 58) and register 77 to 81F.
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11
Flatten the dough and spread the roasted garlic over the top.
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12
Gather the dough into a ball and knead it by hand for 1 minute (you will probably have to dust it with flour first to absorb the moisture from the garlic).
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13
Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil.
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14
Cover the bowl with plastic wrap.
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15
Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.
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16
Remove the dough from the bowl and divide it into 2 equal pieces for loaves, or 18 equal pieces (about 2 ounces each) for dinner rolls.
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17
Shape each of the larger pieces into a boule,as shown on page 72, or shape the smaller pieces into rolls, as shown on page 82.
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18
Line a sheet pan with baking parchment (use 2 pans for rolls) and dust lightly with semolina flour or cornmeal.
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19
Place the dough on the parchment, separating the pieces so that they will not touch, even after they rise.
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20
Mist the dough with spray oil and cover loosely with plastic wrap.
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21
Proof at room temperature for 1 to 2 hours (depending on the size of the pieces), or until the dough doubles in size.
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22
Preheat the oven to 400F with the oven rack on the middle shelf.
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23
Remove the plastic from the dough and lightly brush the breads or rolls with olive oil.
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24
You do not need to score these breads, but you can if you prefer (see page 90).
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25
Place the pan(s) in the oven.
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26
Bake the loaves for 20 minutes, then rotate the pan 180 degrees for even baking.
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27
The loaves will take 35 to 45 minutes total to bake.
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28
Bake the rolls for 10 minutes, rotate the pans, and then bake for 10 minutes longer.
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29
The loaves and rolls will be a rich golden brown all around, and the internal temperature should register at least 195F.
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30
The loaves should make a hollow sound when thumped on the bottom.
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31
If the loaves or rolls are fully colored but seem too soft, turn off the oven and let them bake for an additional 5 to 10 minutes to firm up.
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32
Remove the finished loaves or rolls from the oven and cool on a rack for at least 1 hour for loaves and 20 minutes for rolls before serving.
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33
Enriched, standard dough; indirect method; commercial yeast
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34
Day 1: 2 1/2 to 4 hours biga
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35
Day 2: 1 hour to de-chill biga; 12 minutes mixing; 4 hours fermentation, shaping, and proofing; 20 to 45 minutes baking
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36
You can attractively garnish this bread by embossing a sprig of fresh rosemary in the top of the loaf.
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37
Mist the dough just after the final shaping with water and lay the sprig flat so that it adheres fully.
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38
Dont leave any of the needles hanging in the air, as they will burn during the baking stage without the protection of the dough.
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39
Potato Rosemary Bread %
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40
Biga: 50%
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41
High-gluten flour: 100%
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42
Salt: 2.7%
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43
Black pepper: .21%
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44
Instant yeast: 1%
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45
Mashed potatoes: 42.9%
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46
Olive oil: 3.6%
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47
Rosemary: 1.8%
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48
Water (approx.
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49
): 53.6%
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50
Roasted garlic: 7.1%
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51
Total: 262.9%
