Potato Rosemary Breadrolls
This was meant to be my contribution to
Zorra's
new event Baking Bread Day a follow up to World Bread Day
- where bread bakers bake a themed bread for the first weekend on
each month. This month's theme was Baking with Herbs. I am a week
late for the deadline, but this was what I had planned for the
event if I got around to it.
Potato Rosemary Breadrolls. These are wonderfully flavourful and
aromatic! The aroma of rosemary infused with the flavours of tiny
roasted garlic bits all folded together into mashed potato softened
dough finished with a nice crust! I'm really pleased with it's
success - finally I've baked something that is good again! (I
became quite uninspired after my beloved dog died and it showed in
my various failed baking attempts. But I think I'm getting
better... ) These bread rolls are great to have on its own or with
your favourite bowl of soup! This recipe is from The Bread Baker's Apprentice : Mastering the Art of
Extraordinary Bread by Peter Reinhart.
I also wanted to improve on my bread scoring skills and the only
thing that came to mind when I thought last minute alternative
lamé was to use an eyebrow razor. I recently
bought a new pack so I grabbed a new (un-used) one and scored away.
The results were better than my previous attempts - the razor isn't
perfect but I guess it's a better start.
Also here's a quick and easy way to peel potato skins off boiled
potatoes - it is a breeze! The clip is in Japanese but it's pretty
self-explanatory.
Potato Rosemary Breadrolls
Makes 18+
1¼ Cups, 7oz Biga (see below)
3 Cups Bread Flour
1½ Tspn Salt
½ Tspn Black Pepper
1¼ Tspn Instant Yeast
1 Cup Mashed Potatoes
1 Tbspn Olive Oil
2 Tbspn Coarsely Chopped Fresh Rosemary
¾ - 1 Cup Water
4 Tbspn Coarsely Chopped Roasted Garlic
Biga is a pre-ferment and is best prepared the day
before.
makes about 510gms
2½ Cups Bread Flour
½ Tspn Instant Yeast
¾ - 1 Cup Water
Place all the dry ingredients with half a cup of water in a mixing
bowl, mix in a very sturdy mixer. Add a tablespoon of water at a
time until everything comes together and forms a ball. The dough
should not be too sticky or stiff. Mix dough on medium for 4
minutes until dough is pliable, tacky but not sticky. Cover and
leave to ferment for 2 hours. Remove and lightly degas the dough,
return to a lightly oiled bowl, cover with plastic wrap and
refrigerate overnight.
To make the bread rolls, you only require 200g (7oz) so it's a good
idea to remove what you need and refrigerate and freeze the rest
for future use.
Remove Biga from the refrigerator 1 hour before you plan to make
the bread. Divide it into about 10 small pieces, cover with a towel
or plastic wrap and let it sit for an hour.
Place all the dry ingredients and half a cup of water except the
roasted garlic in a mixing bowl, mix in a very sturdy mixer. Mix on
low for 1 minute until ingredients form a ball, add more water if
necessary or more flour if it is too sticky. Mix on medium speed
for about 6 minutes, adding more flour if needed until dough is
soft and supple, tacky but not sticky. Add in roasted garlic and
slowly fold it in until evenly distributed. Lightly oil a large
bowl and transfer dough to the bowl, cover with plastic wrap.
Ferment in room temp for 2 hours.
Remove dough from bowl and divide into 100g (3.5oz) portions and
form them into little balls or boules. Space evenly them out on
baking parchment lined baking sheets making sure that they do not
touch, even after rising. Cover with a tea towel and leave to proof
at room temperature for another 2 hours.
Preheat oven and baking stone 1 hour before baking at 200C. Brush
rolls with olive oil and score them if preferred.
Bake rolls in oven for 13 minutes, rotate pans and then bake for
another 13 miniutes. The rolls will be a rich golden brown all
around and should make a hollow sound when tapped at the bottom.
Transfer to wire rack to cool completely for about 30 minutes
before serving.