per 1000gm of finished dough :-
500 gm Shipton Mill strong bread flour, sieved.
280 gm Water (good idea to weigh it - jugs can be inaccurate)
190 gm Mashed or riced potato—Maris Piper or similar
5 gm Chopped rosemary – fresh for preference - it will stand more...
10 gm Salt (sea salt is best—use less if preferred)
15 gm Baker's yeast or 5gm instant dried yeast.
Put the water, pleasantly hand warm, into a large bowl, and dissolve the yeast in it, with about 50gm of the flour, and leave it for 5 minutes. Yeast doesn't need sugar these days!
Gradually stir the rest of the flour, potato and rosemary into the water, and mix with a wooden spoon until it comes together into a lump, then turn it out and knead for about 10 minutes until smooth and elastic. It will be sticky at first, but keep at it! You can dust the dough with a little bit of extra flour if it’s too sticky, but not too much! You can use a mixer with a dough hook, but it’s less fun!
Cover and allow to rise in a warm place until doubled in size. It's even better to allow it to rise overnight in a cool place if you have the time.
Tip out carefully on to a lightly floured surface and place in a bread tin, or shape into loaves, and place on a lightly oiled baking sheet.
Cover and allow a further 45 minutes or so, until doubled in size, then bake.
Spray water into the oven or place a metal tray of water in the bottom - steam really helps.
Baking will take about 50 minutes, starting high at 200 degrees and turning down to 180 after 5 minutes.
The loaf will sound hollow when tapped on the base. This is a pretty pointless exercise, but who can resist doing it...
Panmarino is an old Tuscan bread. I developed this recipe from the Hairy Bikers' Kartoffelbrot, with far less potato, and with the addition of rosemary.
Added by: Ian Guthrie
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.