potato rosemary bread
I killed a . I didn’t really want to get into it at the time, as I’m not exactly proud of my actions. It’s not like I didn’t know how to destroy a pre-ferment, it’s not like I don’t like, no ciabatta bread, yet I made it at the start of one of those weeks that seem easy-peasy from the outset but when the pace picked up, I let it linger, carelessly convinced it would wait patiently for me. It was my neglect that took its life. And yet in hindsight, now that I’m ready to own up to it, it may have also been some passive-aggressiveness on my part.
Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Semolina | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups (7 oz.) biga (
- ; I halved it and deemed it close enough)
- 3 cups plus 2 tablespoons (14 oz.) unbleached high-gluten or bread flour
- 1 1/2 teaspoons (.38 oz) salt
- 1/4 teaspoon (.03 oz) black pepper, coarsely ground (optional)
- 1 1/4 teaspoons (.14 oz) instant yeast
- 1 cup (6 oz.) mashed potatoes
- 1 tablespoon (.5 oz.) olive oil
- 2 tablespoons (.25 oz.) coarsely chopped fresh rosemary
- 3/4 cup plus 2 tablespoons to 1 cup (7 to 8 oz.) water, at room temperature (or warm if the potatoes are cold)
- 4 tablespoons (1 oz.) coarsely chopped roasted garlic (optional)
- Semolina flour or cornmeal for dusting
- Olive oil for brushing on top