potato

I have a problem. Admitting that you have a problem is the first step to recovery, right?

So here I am, 7 weeks after giving birth to a wonderful baby boy...and I have 12 loaves of bread in various stages of becoming tasty, crusty goodness.

I am not a professional. I do not have one of those nice ovens that will fit all this bread. I have no couche for the insanely wet rosemary potato bread other than the piece of thin natural linen that I picked up at the fabric store for half off. I have to bake loaves 3 at a time, part of the time on a half sheet pan, so that they all get done at the right times.

The smell wafting through my house, though...heaven. Really. The smell of bread baking makes up for the hours of hard work I've put in over the last 24 hours.

Really, the hardest part was making the dough last night. My husband works second shift, meaning he's gone from about 2:30 until about midnight, so during the time I was mixing up doughs I had both kids to take care of, some laundry to do, dishes to keep up with, and dinner to make for Rinoa and I. Not only did I get everything done, but I figured I'd have time to do not only the baked potato and rosemary potato breads that I planned to take to Christmas as gifts, but also a loaf or two of real gingerbread to have with lightly sweetened whipped cream.

I think I've renewed my confidence in my ability to successfully multitask. I quit baking while I was pregnant because I was afraid that I wouldn't be able to spend enough time with my daughter after having the new baby and that she'd be forever scarred by my inability to play with her constantly. I can't believe I thought that now, but pregnancy does strange things to you. I now know that I can do my baking, which is something I do for myself as much as to provide my family with the best food possible, and still not neglect my family.

I have to admit that this crazy baking spree was most likely not the best way to reacquiant myself with my rational mind.

I'll share pictures when I'm done. Just thought I'd share my brain today. :)

My sourdough starter had been doing quite fine the past few days,as I had been paying closer attention to refreshing it lately. It was so lively yesterday morning I decided to make one of the recipes in Reinhart's BBA. 

I was driving like a mad-man to get home from office (as best a mad-man Singapore's traffic laws would allow) anticipating my bread-baking adventure. I had to make a quick stop-over at the grocery as I had wanted to get some sharp cheddar cheese.

My wife was wondering why I had gone into the kitchen and started to mise en place in my shirt and tie. I brought out my starter from the fridge to take off the chill before I changed clothes. After which, I dove into my baking.  And here is the result...

I was so pleased with the results, I nearly ate half as soon as they cooled. I brought one to the office today and  was quickly consumed by my team with a few gulps of coffee. Seeing how my staff enjoyed it was even far better than great taste of the bread itself.

Very satisfying indeed!

There'll be a better write-up on my blog,
mentalexperimental.org, but I wanted to thank Floyd for a good starter recipe. I'm still working on modifying this one. I think that I have the general consistency of the bread down that I want, but I want a bit more tang. I think that there may have to be a sourdough component to really get it where I want it to be. But that's a completely new bread.

This is Floyd's recipe with a few modifications. The first is adding a bit more sour cream. The second was adding cheddar cheese instead of chives. The third is the addition of half & half in the dough and the mashed potatoes.

I think that getting a stand mixer will help me with this type of bread the most. I mixed for 8 or so minutes on speed 2 and then folded twice during the bulk fermentation, giving it an hour at the end to come to full bulk. The crumb is light, fluffy, and very tender.

I'm writing the recipe on the blog now. I wanted to share the photo because I'm so proud of how this one turned out. :)

This is from a recipe in Peter Reinhart’s Bread Bakers Apprentice and I didn’t make any changes to the recipe, being the first try at it. 

Well, ok, one or two very minor changes: he asks for fresh rosemary, I only had dried which I soaked for an hour while the dough was warming up. He says to mix in roasted garlic - didn’t have any. I guess next time I’ll have to make that ahead of time along with the extra mash. 

Anyway… here’s the final product, first try (slashed a bit too deep) and the loaves are still cooling so I haven’t cut or tasted yet but boy-oh-boy, does the house ever smell wonnnnnnderful!!

I wanted to make dill bread so used Floyd’s wonderful recipe for Potato Rosemary Rolls yesterday but replaced the rosemary and sage for a huge pile of fresh baby dill.  Then I added another huge pile of freshly ground black Tellicherry pepper.  We really like things spicy but I was afraid the amount of pepper I used would overpower the dill.  Not having made dill bread before (Tingull's looks so good) I also wanted to try using fresh dill to get a feel for the amount desired.  I ended up using 2 1/2 teaspoons of freshly ground pepper and roughly 4 packed tablespoons of chopped fresh baby dill.  The flavor was outstanding.  My husband loved them!

I really love the way these taste not only because of the potato and potato water, which also helps them keep longer, but just the richness of the dough and texture when you bite into it.  It has a kind of chewiness to the crust but still moist and the crumb is great for juicy hamburgers.  We did have grilled ground sirloin burgers with fresh chopped garlic mixed into the meat and grilled sliced Vidalia onions.  It made a fabulous hamburger. 

Besides adding quite a bit of extra pepper and substituting fresh dill instead of rosemary and sage I didn't make any other change to Floyd's recipe.  I did brush the top of the buns with unsalted butter when they were hot from the oven. 

Inspired by Floyd's, Potato Rosemary Rolls:

http://www.thefreshloaf.com/recipes/potatorosemaryrolls

And Tingull's, Country Dill Bread:

http://www.thefreshloaf.com/node/3298/country-dill