This is a two day bread. One day one the biga is made. One day two the biga is combined with bread flour, salt, pepper, yeast, olive oil, mashed potatoes, and fresh rosemary. I added a bit too much water at the start and thought I'd corrected the stickiness with flour, but after the first rise, the bread super sticky to handle. I quickly made the boules and laid them on my silpat for rise #2. I just hoped for the best as at this point I wasn't sure I should knead more flour into the bread.
The two boules rose into each other a bit. Oops. Bad spatial estimation on my part. I popped them in the oven and the house smelled absolutely incredible as they baked. We brought the bread over to my in-laws for dinner and everyone loved it. In fact, we all decided to have a second piece of bread in place of dessert.
I will absolutely be making this bread again as it's my all time favorite bread from this book so far!!
I just received Peter Reinhart's next book Artisan Breads Everyday for my birthday. I'm so excited to try it out!! Hey BBAers is there an ABE group?