BBA: Potato Rosemary Bread (Rolls)

      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.