Peter Reinhart's Garlic and Rosemary Potato Bread (oven)

Category: Yeast bread
Peter Reinhart's Garlic and Rosemary Potato Bread (oven)

Ingredients

biga (dough) 200gr
wheat bread flour 400gr
salt 1 and 1/2 tsp
ground black pepper 0.25 tsp
dry yeast 1.25 tsp
mashed boiled potatoes 170
olive oil 1 tbsp. l.
coarsely chopped roasted garlic 4 tbsp. l.
room temperature water 200-230gr
coarsely chopped fresh rosemary 2 tbsp. l.

Cooking method

  • This bread is hot Italian. And in general, it has long been promised to one person. As you know, they wait for the promised for three years, but still they wait. Sometimes. When I was ripe to fulfill my promise and capture the result, a suck cloud of people filled the house, a million children, who had tea, who to eat ... Why they were torn to pieces at that moment is unknown to science. In general, I thought that the ingenious idea collapsed, before even kneading the dough and getting stuck on the frying of garlic. Each regular guest bursting into the house considered it his duty to ask: "Why does it smell so thick of garlic? ..." In short, she finished the bread at 2 am, showing uncommon heroism.
  • 1. How to make a Biga (Biga is the Italian version of the dough according to Reinhart) - it is written here: Peter Reinhart's Garlic and Rosemary Potato Bread (oven)
  • Peter Reinhart's Garlic and Rosemary Potato Bread (oven)


Leska
, !
Nagira
He, ooo, long-awaited!
Natal, you always have such mouth-watering photos of crumb, I just won't tell you the scent of what I caught, but I ran to the kitchen for a sandwich, even though it's already after midnight. What a seductress you are ...

I read about the biga and realized that I can't bake it today ... But I'll start the biga in the evening!
Your fragrant bread will be the first new one after we return from the hospital (for various reasons people disappear here - who has a job, who has ...) It's time to return to normal, and then your recipe has appeared

Yeah, I bought Nordic flour too! (it turns out that this is more complicated than rye wallpaper)

Here are just a photo of the crumb from mnu does not work at all ... until ... Well, something will be captured
Feofania
Gorgeous bread!
Scarecrow
Quote: Nagira

He, ooo, long-awaited!

And here is the very person who was waiting for the promised ... Everything is assembled, everything is complete.

By the way, if you want to muffle the wheat taste - add a tablespoon with a slide of rye wallpaper. I've tried it. Delicious .... Roughly the same principle is used in the pine de campage.
emosolova

Awesome! I imagine he smells KAAAAK. I am not capable of such feats with the oven. But I'll try to portray it in a bread maker ...
Scarecrow
Quote: emosolova


Awesome! I imagine he smells KAAAAK. I am not capable of such feats with the oven. But I'll try to portray it in a bread maker ...

No problem. Moreover, in my opinion, you can even simply put a full-fledged program of bread like French (it is longer). And you do not need to turn anything on or off. If you have a Panasonic (it does not immediately turn on and it is worth equalizing the temperature), put a cold big on the very bottom, pour water and cover with flour. Then all the other ingredients. During the kneading process, you need to adjust the liquid / flour. If not Panasonic - let the big get warm, otherwise put everything in a bucket and turn on the program. And that's all.
emosolova
Quote: Scarecrow

No problem. Moreover, in my opinion, you can even simply put a full-fledged program of bread like French (it is longer). And you do not need to turn anything on or off. If you have a Panasonic (it does not immediately turn on and it is worth equalizing the temperature), put a cold big on the very bottom, pour water and cover with flour. Then all the other ingredients.During the kneading process, you need to adjust the liquid / flour. If not Panasonic - let the bigie warm up, otherwise put everything in a bucket and turn on the program. And that's all.
And what is BIGA? I have a Panasonic. I pour yeast on the bottom. then flour and everything else ...
Biga ... This is the first time I've heard such a term.
Nagira
While Natasha is gone, I will answer
emosolova, in the recipe in the first paragraph, the word Biga is highlighted so that you can click on the link with one click of the left mouse button and look at this miracle

Natal, I looked here to blush and turn pale, but to admit that I can't get to fresh rosemary yet (I have to go), I don't like dry. As soon as...
Scarecrow
I poddzhivayus you, I also do not like dry rosemary. At least this bread needs fresh bread.
Quote: emosolova


And what is BIGA? I have a Panasonic. I pour yeast on the bottom. then flour and everything else ...
Biga ... This is the first time I've heard such a term.

Biga is a cold brew and the main part of this recipe.
emosolova
And I baked !!!! Only the rosemary was dry, ground. Just in the bread maker, in the "Basic" mode. Fried garlic in olive oil just a little.
Vkuuuuus ...
Naturally, I did not have time to photograph.
Scarecrow
Well done! huge gratitude from me for trying to repeat in HP. Can I describe it in a little more detail for those who also try to make it not in the oven?
emosolova
Quote: Scarecrow

Well done! huge gratitude from me for trying to repeat in HP. Can I describe it in a little more detail for those who also try to make it not in the oven?

This is possible .... I'll try.

500 g flour
200-220 ml water (I had serum)
chuuut a little black pepper (I don't like it very hot)
salt 1.5 tsp spoons
sugar 2 tbsp. spoons
mashed potatoes about 200 gr (put it on the eye)
Olive oil 2.5 tbsp. spoons (on it and slightly fried three large cloves of garlic)
dried rosemary 0.5 tsp
you can also add dried green onions. A little bit at all. Also gives an interesting flavoring accord

This is the "bread symphony"
ALWAYS control the bun! Mashed potatoes are of different moisture content and it is not known how much water will give to the dough. You need to add either flour or liquid. I prefer adding flour, so pour more liquid at the beginning. All the same it turns out by eye.
Nagira
And here I am with bread less than six months ...
True, I such laces as you do not knit my crumb denser, but this does not affect the taste
Natal, what to add to what you have already written? !!!

Peter Reinhart's Garlic and Rosemary Potato Bread (oven) Peter Reinhart's Garlic and Rosemary Potato Bread (oven)

AROMA AND SELF-SUFFICIENT

All this says.
Unless I will add about my husband's reaction - he said that garlic should be two times less, because "you can't have so much bread without nothing"grub there is!

Thank you, thanks to you I study Reinhart
Scarecrow
And cuts, cuts. She portrayed a spike of wheat straight. Really great. I even remembered the smell.
emosolova

Beautyaaaa !!! And vksunotischscha .... I sit admiring. And drooling.
Matanya
I have looked at this recipe for a long time, but somehow I could not get myself together ... I decided on a feat two days ago, made a biga .. Yesterday came the X hour ... I baked it !!!! Double size !!! Why waste time on trifles? Well, I didn't have fresh rosemary (you have it like shoe polish), you won't find it with fire, day or night! I lay in a storeroom dried, brought as far as Vladivostok, I used it in microscopic parts, because I took care of it, and then as much as two tablespoons: swoon: My amphibian crawled away, whining under the closet .... But I have overseas pepper SYCHUAN, so called, yeah. So he replaced the usual black ground. But otherwise everything is sung as in the song. Kneaded, wandered, baked. Here, meet
Peter Reinhart's Garlic and Rosemary Potato Bread (oven)Peter Reinhart's Garlic and Rosemary Potato Bread (oven)Peter Reinhart's Garlic and Rosemary Potato Bread (oven)
He baked late at night, I somehow waited for the morning ... It's so delicious !!! The husband loves such bread very much, but this one, of course, cannot be compared with the purchased one ... The only mistake I made was that I made it this shape, I divided it (the portion was double) into two parts and gave them the shape of loaves.Then, at night, I remembered the sliding form, which is divided into 4 parts. But this will already be another fairy tale.

PS: Thank you, I forgot to say.. Natasha, THANKS !!!!
Scarecrow
What can I say? I met with pleasure this copy of bakery art!))) Rosemary did not interfere with the taste? Still, the spice is quite vigorous.

You're just smart, the bread looks great. And really why waste time on trifles?)))
Matanya
Natasha, first of all, come on, this is a forum, and I'm not 60, and not even 70 yet, I'm not a president, and I'm not a representative of the authorities
secondly, thanks for the clever girl. And we love rosemary, I wrote there that I was saving it "like the apple of my eye" .. My sister periodically sends me all sorts of aromas. So no, I didn't interfere. Delicious and aromatic bread. thanks again
Scarecrow
I baked this bread in molds and with liquid yeast (after making a starter from 130 grams of yeast water and 130 grams of flour). 250g of starter went into the dough. I recalculated the recipe, taking into account the fact that the starter already contains 125 grams of water and flour (10 grams are usually lost, remaining on the walls of the dishes in which the starter matured). The dough was mixed late at night and I was too lazy to wait for it. All the more so with leaven, this is all long. I put it in the refrigerator. It barely rose there when I took out the bowl this morning. The bowl with the dough remained at room temperature until the evening, the dough grew no less than 3 times, then rested against the film. Dividing the dough into 2 loaves, I put them in a mold and in an hour and a half they almost tripled. I baked it. All)))

Peter Reinhart's Garlic and Rosemary Potato Bread (oven)
Albina
Nata, lovely bread I also like potato bread. The dough is bursting straight from the potatoes. Once I put bread with potatoes in the night. At night I wake up from the smell of burnt potatoes. At first I thought that someone was baking potatoes. And then I remembered that I had potato bread in HP. I'm going to the kitchen. And there the bread is already being baked. The dough ran away behind the bucket.
Katko
bigu kneaded
Peter Reinhart's Garlic and Rosemary Potato Bread (oven)
Scarecrow
katko,

This is a practical threat!)))
Katko

beautiful so nostril in the refrigerator stands
Peter Reinhart's Garlic and Rosemary Potato Bread (oven)
potatoes are boiled and mashed, even fresh rosemary is in the refrigerator (the product will be expired soon)
there will be superbread tomorrow
thank you natachka

before kneading
Peter Reinhart's Garlic and Rosemary Potato Bread (oven)

baked
oromats
Peter Reinhart's Garlic and Rosemary Potato Bread (oven)
Katko
what is he inside
Peter Reinhart's Garlic and Rosemary Potato Bread (oven)
I still screwed up there with the final proofing, it would be even rounder .. although the flour is rather weak .. and I forgot to make a cut))
Scarecrow
katko,

What cuts ... I would gobble it right now, munching, chesslovo))). Chabattu reminds.
Yarik
Katerinawhat holes, wow! I haven't baked this bread for a long time, I remember it was very tasty)) but my crumb was evenly full of holes.
Katko
Scarecrow, dada, it's straight loudly there is ahota)))
come
and I'll put it on, my biga is just 3 days worth))
and chabat probably doesn’t look like .. the crumb, though to my delight, is nostril, but so dense, moist, I adore such
in the morning I put on him a variation on the theme of the forshmak type (only from milk) and with chicory I bastard ... well, as long as I am undermined I do not start getting ready to work further

Yarik, Yaroslavna, at the same time I screwed up with him .. yes the torment of weakness ... and I somehow did the shooting clumsily ... well, in general, pure experiments without hooliganism
Katko
Nata, right now such a nemesilaa
in short ... it's by night))
biga remained from that time, she became even more beautiful)
I cooked a big potato with a specialist - you estimate the scale of action
garlic sprouted in my refrigerator - peeled, cut, fried in olive oil
then, instead of water, again whey, raw yeast from the freezer ..
and then the witchcraft is solid
I weighed almost nothing, only the first time I measured flour and whey ... and then carried it: I added rye Tsz, wheat TsZ, a little semolina
I poured something and poured it in, a liquid bun came out)
everything into a 5-liter container and into the refrigerator)) I continue cold fermentation
Oh yes! mixed with autolysis, all the cases
what happens - I'll show you)
Scarecrow
katko,

Well freaked out so freaked out!)) Then show your hellish potion!))
Katko
Scarecrow, I put it in a container in the morning a couple of times, such a dough is fragrant and back to the refrigerator
in the evening it would be necessary to bake ... I don’t know in some tub it can go into a gosyatnitsa .. I know from my mother such a Soviet gosyatnitsa is heavy, and rather big ... KAMAZ is embossed on it
just milking my monster will probably do
it seems that without a form it is watery, it will spread out and will be short ...
LisaNeAlisa
And here are the plans for the weekend ...
Scarecrow
katko,

And the forms and you are not? I would make a few loaves and bake loaves.
Katko
Scarecrowthere is ....
I'm also thinking of more than one loaf killer))) so there will be more korrchek
I have a thin-walled luminium type L7, my dad dug it out from my grandmother, and also a round one from a bakery, thick-walled already
Scarecrow
katko,

Well! Here. Take advantage. It is also convenient to cut it later.
Katko
Peter Reinhart's Garlic and Rosemary Potato Bread (oven)
Peter Reinhart's Garlic and Rosemary Potato Bread (oven)




Peter Reinhart's Garlic and Rosemary Potato Bread (oven)
Scarecrow
katko,

And someone has golden paws, by the way! You are a baking genius! Chessword. Perfectly simple! I smell the smell in the monitor ...
Eugene
Scarecrow, Nata, what an appetizing bread, you will have to bake it!
Katko
Natawhat are you
I learned everything from you here
I'm just learning ... from everyone .. a little bit everywhere
I just like this thing, because I guess it turns out something
Well this is direct witchcraft with bread and dough, it bewitches straight ...
Yunna
Scarecrow, Nata, thank you very much! I baked it yesterday! The taste is wonderful! I liked it very much! For tomorrow they ordered homemade food again, biga is already waiting in the refrigerator.
Scarecrow
Yunna,

I came across now and ... I'll go sculpting. How could I be without rosemary and garlic. when your garlic. rosemary there he is in the garden earing. Eh!
Elenika R
Scarecrow, Nata, Good evening!
Thank you for the recipe very tasty
I reduced the amount of water by 25% from 200g (a feature of my flour). Output 2 buns 440g and 405g.
Since rosemary was in a dried form, it was first added to mashed hot potatoes.
Peter Reinhart's Garlic and Rosemary Potato Bread (oven)Peter Reinhart's Garlic and Rosemary Potato Bread (oven)
Scarecrow
Elenika R,

Very good crumb - I see, there are no tears in the crust, very good performance, congratulations!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers