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
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will be delivered by pallet.
Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.
Keep safe and well
The Shipton Millers