Potato Rosemary Bread
It takes some planning ahead (not accounted for in the prep time) because of the 12-hour starter, but this potato rosemary bread is easy to make, doesn't require any babying, is full of flavor, and keeps well. Don't be put off by the lengthy instructions - half of the rise process is skippable. If you don't have bread flour, just use unbleached all-purpose (ideally from King Arthur (since their's has a high gluten content)).
Servings: 2 8-inch loaves
Calories: 1155kcal
Ingredients
Starter
- ¼ cup bread flour
- 2 tablespoons water
- pinch fresh/instant yeast
Dough
- 2 medium/large russet potatoes about 1 lb
- 3 ½ cup bread flour plus some for dusting
- 1 cup+ 1 tablespoon water plus up to 2-4 tablespoons if necessary
- 4 teaspoons kosher salt
- 2 teaspoons fresh yeast or 1 teaspoon active dry yeast
- 2 tablespoons olive oil plus some for greasing
- 2 teaspoons chopped fresh rosemary
- optional:2 tablespoons minced fresh garlic
Instructions
Starter
- In a small bowl, stir together the flour, water, and yeast until they form a smooth dough. Cover with plastic wrap and let sit in a warmish spot for 12 hours.
Dough
- Heat the oven to 350 F. Prick each potato multiple times with the tines of a fork, wrap in aluminum foil, then bake about 1 hour, until tender. Cool on a rack until they are cool enough to handle, then halve each potato, scoop out the flesh, and mash it with a fork until you have small, coarse bits. You should have just under 500g (1 lb) of potato flesh.
- While the potatoes are baking, start the dough. Mix the flour and 1 cup + 1 tablespoon water together in a large bowl to achieve a dry, shaggy dough. If your dough forms small pieces and won't come together, add a little more water, ½ tablespoon at a time, until cohesive. Let stand 15 minutes to allow autolysis.
- Add the starter, salt, and yeast to the dough. Mix at low speed (or by hand) until combined, about 5 minutes with a dough hook. Increase the speed to medium, continue kneading until the dough becomes supple and smooth, another 8-10 minutes. (If you are kneading by hand, wet your hands if the dough becomes too stiff to work.)
- Use the windowpane test to check whether the dough is ready: pull off a 1-inch ball of dough and try stretching it between your index finger and thumb until it's thin enough that light can be seen through it. If this happens before the dough tears, it's ready. Otherwise, keep kneading until the windowpane test succeeds.
- Add the potatoes, olive oil, rosemary, and garlic (if using). Knead on low speed until mix-ins are fully incorporated, about 4 minutes. Shape the dough into a ball, then transfer to an oiled bowl. Rotate the dough to coat it in oil, cover with plastic wrap or a clean kitchen towel, and let rise at room temperature for 1 hour (option A) or 3 hours (option B).
Option A: Original rise process
- Grab the dough by the far edge, fold it in toward the middle. Rotate the bowl and repeat fold (grab the far edge, fold to the middle). Turn 90 degrees, repeat fold. Turn another 90 degrees, fold. Flip the dough ball so it rests seam side down, recover, and let rest 1 hour.
- On a very lightly floured work surface, divide the dough into two equal portions (each should weigh about 600-700 grams). Cover and let rest 15 minutes. Working with one ball at a time, first gently press down to flatten the dough and release trapped gas inside. Turn the edges under the center, forming a tight round ball (or shape as desired).
- Flour a linen kitchen towel and place each dough ball at either end. Lift the towel in the middle to make a pleat in between the two loaves. Loosely cover with plastic wrap or another clean towel, let proof 1 hour while the oven pre-heats.
Option B: Lazy rise process
- Once the dough has risen 3 hours, follow the folding directions from Option A step 1, in order to form the two shaped dough balls.
Baking
- Place a large pizza stone, cast iron griddle, or two large Dutch ovens with lids on the middle rack of your oven. Pre-heat to 450 F. If using a griddle or pizza stone, put a rimmed baking sheet on the bottom rack.
- Once the oven is pre-heated and has been at 450 F for at least 15 minutes, work quickly to slash the tops of the loaves with a sharp razor blade or knife, about ⅓-inch deep, using whatever decoration you prefer.
- If using pizza stone or griddle, immediately transfer the slashed loaves onto the pre-heated surface, add 2 cups of ice to the rimmed baking sheet, then shut the oven door. The ice creates steam, ensuring a crusty loaf.
- If using the dutch ovens, remove the lids, place the loaves inside, replace the lids, and shut the oven door. The baking bread creates it own steam within the closed dutch ovens.
- Don't open the oven until ready to remove the bread. Bake for 40 minutes, until bread is dark golden brown and sounds hollow when you tap the bottom. Cool completely before slicing.
Notes
Calories displayed are for a single loaf of bread.
Nutrition
Calories: 1155kcal | Carbohydrates: 212g | Protein: 33g | Fat: 18g | Saturated Fat: 2g | Sodium: 4676mg | Potassium: 1168mg | Fiber: 8g | Sugar: 2g | Vitamin C: 14.6mg | Calcium: 75mg | Iron: 4.2mg