keeps well and delicious toasted
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
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