Section 1

Rosemary Potato Sourdough

Rosemary Potato Sourdough is made using Northwest Sourdough Starter and a Motherdough Starter. This recipe makes approximately 5.3 lbs of dough.

The evening before baking, make up a preferment by adding together:

v 1 cup vigorous sourdough starter � 9 oz

v 2 cups water � 16.6 oz

v 3 cups Bread Flour � 14.1 oz

v � cup Rye Flour � 2.1 � oz

Mix the ingredients well, cover the bowl and allow the preferment to set overnight at room temperature.

Next morning pour the preferment into your dough mixer and then add:

v 1 cup vigorous motherdough starter � 9 oz

v 1 cup warm water � 8.3 oz

v � cup dried potato flakes � .6 oz

v � cup dried milk � .6 oz

v 2 Tablespoons oil � .9 oz

v 1 Tablespoon dried whole Rosemary � .2 oz

v 4 teaspoons Kosher salt � .8 oz

v 5 cups Bread Flour � 23.5 oz

Mix all ingredients together just until incorporated and then allow the dough to rest for 15 minutes(autolyse).

After autolysis, mix dough on low speed for about 3 minutes. Then let the dough bulk ferment ( first rise) for 4 � 6 hours or until doubled. This dough raised fast, so I stirred it down twice and made sure to ferment for at least 6 hours for great flavor. After bulk fermentation, pour out the dough onto a lightly floured surface and knead enough to gather into a ball. Divide the dough into three pieces. I divided the dough into two loaves weighing 2 lbs each and one smaller loaf weighing around 1.3 lbs. Shape loaf into the general shape you wish and then allow the dough to rest for 5 � 10 minutes (bench rest). After benching (resting) shape loaves into their final shapes and put them into the proofing baskets, pans, or couche. Allow the dough to final proof for 2 � 2.5 hours and then slash, spray and bake in a preheated 450 degree oven for 10 minutes. After 10 minutes, turn down the oven to 425 degrees and continue baking for about 20 more minutes, turning halfway for even browning. Cool.