Butter Mashed Potato Rosemary Black Pepper Sourdough
I’ve wanted to make a mashed potato bread for some time and just got around to it. This has 25% butter mashed potatoes, 82% hydration, 9% prefermented flour. I did an overnight levain build which grew to over 3x and was used young just as the dome started to flatten. A saltolyse was done also overnight, both starting in the fridge to slow things down. The mashed potatoes were added to half the dough after Rubaud mixing when the levain was added. Then was fully mixed with slap and folds on the counter. The two halves of the dough were combined using a lamination and then the black pepper and fresh rosemary were added during lamination as well. Three coil folds were done. I was aiming for a 60% rise in the aliquot jar because that is what seems to be ideal, however, for some reason the bulk was going really fast and I was late to shape the dough and there was at least a 65% rise by the time bulk ended. I believe evidence of the over fermentation can be seen in the lack of ear and relatively poor oven spring of this bake. It also has more slopping shoulders than I like. I suppose the 25% mashed potatoes may also contribute to this, but I don’t think so.
This bread smells so good right now with the rosemary and black pepper aromas filling my kitchen. I will bake this again and watch bulk more closely than I did this time to get a better bake. There’s always room for improvement.