Potatoes and rosemary are two of my favorite ingredients together. So, when I saw that this was the next BBA Challenge bread, I got pretty excited. The rosemary in my garden has also been growing out of control, so at least I could use some of it before throwing most of it away. Peter says that we owe it to the Italians for coming up with this remarkable bread that they call "panmarino", and is a good use for leftover potatoes. Turn to page 219 of the Bread Baker's Apprentice to follow along if you have the book, otherwise, try this link.
This is another 2 day bread that uses a biga, or "old dough" that has been left in the refrigerator overnight.
All the ingredients were mixed together the next day until the dough windowpaned.
Let the dough bulk rise and then deflate gently and form into whatever shape-- I chose simple round boules.
The finished bread fresh out of the oven. Reinhart suggests letting the bread cool one hour before devouring. But since we were smelling this incredible bread perfume our house, we just couldn't wait.
Let me tell you, this bread REALLY is as good as it sounds. It is crusty, and the potato addition really made the crumb super soft and chewy. This loaf is high on my list of breads to visit again soon. Another one for yeastspotting.