Potato Rosemary Bread

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smitten kitchen


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1 1/2 cups (7 oz.) biga ( this recipe makes a 16 ounce biga

3 cup plus 2 tablespoons unbleached high-gluten or bread flour

1 1/2 tsp salt

1/4 tsp black pepper, coarsely ground (optional)

1 1/4 tsp instant yeast

1 cup mashed potatoes

1 tbsp olive oil

2 tbsp coarsely chopped fresh rosemary

3/4plus 2 tablespoons to 1 cup cup water, at room temperature (or warm if the potatoes are cold)

4 tbsp coarsely chopped roasted garlic (optional)

Semolina flour or cornmeal for dusting

Olive oil for brushing on top

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