Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe
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Recipe Review
Zosia from Toronto, ON
Unlike any other potato bread I've had and absolutely delicious! This rosemary-scented loaf is a hybrid of other types of breads: it tastes a little like focaccia as it's flavoured with olive oil and rosemary, and it looks like a chewy artisanal bread, but the texture is mainly airy and tender like a typical white sandwich loaf.
This is a 2-day bread that requires little hands-on effort but needs long fermenting/proofing times. It begins with a sponge (page 287) that rests at room temperature for 4-8 hours before being refrigerated overnight. Next day, the dough comes together quickly but requires 2-3 hours rising time with an additional 2-3 hours for proofing after the dough is shaped.
I made 10 large buns, ~170g each, (instead of 2 loaves), that baked in 18 min. A lot of spreading/rising takes place during baking - I didn't anticipate this and had my buns too close together. Next time, I'll bake them on 2 pans!
Tastes fabulous fresh out of the oven or toasted.
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