A little everyday chit chat around the table...like we all used to do around my Grandmothers' tables when I was growing up. A little of this...a little of that...nothing too special...but as the years pass, all of it seems so. Come, sit at the Table, contribute, enjoy, stay as long as you want, leave when you need to, and return often!
The twenty-eighth Bread Baker's Apprentice challenge (from the book by the same name authored by Peter Reinhart) is Potato Sweet Bread (Rolls), and is found on pages 219-221.
This is a two-day dough: a small amount of time on the first day to make the biga and let it rise for a couple of hours and then into the refrigerator for an overnight stay. Ingredient list for biga: bread flour, yeast, water.
The next day you take the biga out to warm for about an hour and mix it with the other ingredients for a two hour rise, form into bread or rolls, let it rise another hour or two. The dough made 18 rolls of 2 ounce size and they were brushed with olive oil before they baked for 25 minutes. Ingredient list for bread dough: Bread flour, salt, pepper, yeast, mashed potatoes, olive oil, rosemary, and water. Delicious. Definitely a repeat, one of my favorites so far.
You can visit the main group and marvel the breads. I'm getting there...Slow and Steady. Our next challenge: Pugliese, found on pages 222-226.