Sourdough Rosemary Potato Bread

From: cause4chubbyhubby

On May 1, 2008

Really great loaf of bread here. The only changes I made were to leave out the sugar and rosemary and add three tsp. of wheat gluten for lightness(I toned down the recipe to just one loaf). Love it!

From: Krislady

On Apr 7, 2008

Oh my goodness! This recipe is wonderful! Sadly, I forgot to start the pre-ferment the night before, so I did it first thing Saturday morning. (Not sure why directions say to use a "non-metal" bowl - "non-reactive" bowl, maybe? I used the same stainless bowl I always use for bread with no problem.) Saturday evening (12 hours later), I made the dough and stuck it in the fridge for another 12 hours; when I pulled it out Sunday morning, it had filled the gallon zip-top bag. I turned it out into a lightly oiled bowl and let rise. By noon, the dough was rising above the bowl, and I shaped it into 4 small-to-medium sized loaves (there are just 2 of us - one loaf was perfect for a quick taste, dinner, and toast for one of us the next morning!). The scent of rosemary even while the bread was rising was amazing, let alone while it was baking. . . we did not spray with water while baking - baked the loaves 40 minutes, then brushed with butter when they came out of the oven — perfect! This recipe is going in my "most favorite" collection! Thank you!

From: CobraLimes

On Oct 26, 2007

Terrific recipe for using my sourdough starter and the abundance of fresh rosemary I had. This made 3 huge loaves and next time I'll try to half the recipe and add more rosemary. I baked these on a stone instead of a baking sheet and the crust came out crispy while the interior was a perfectly soft and tender crumb. No problem with over browning. Although the recipe doesn't state to knead, I did knead for a few minutes after combining all ingredients until a soft and even consistency. Thanks for a great sourdough recipe to add to my repertoire!

From: GaylaJ

On Feb 14, 2006

Excellent bread. I halved the recipe and formed into 2 loaves. In a hurry and, apparently, not paying attention when I mixed the preferment, I didn't notice until proceeding with the recipe the following day that I was supposed to have added the potatoes (I just added them to the dough then). I substituted olive oil for the butter, used the KitchenAid to knead the dough, and let the loaves rise in makeshift bannetons. I also steam my oven a bit differently. I preheat well ahead at a higher temperature (usually 500F; in this case,450F), with a heavy pan in the bottom of the oven under the baking stone. Immediately after I slide the loaves onto the stone, I pour about a cup of hot water into the pan (using a watering pitcher with a long spout), which creates a burst of steam. I spray the oven walls with water after 30 seconds, then 2 more times 30 seconds apart, then reduce the oven temperature and finish baking. (Note to anyone spraying water into their oven: Do not spray the light bulbs!) I didn't tent the loaves with foil, as I didn't feel they were overbrowning. Great recipe--thanks for posting!