Potato Rosemary Bread cont.

Yesterday's potato rosemary bread (PRB) was a great success. The bread had a lot of depth of flavor, on account of the sourdough starter and whole grain soaker. It also had a great consistency, very moist and soft, most likely because of the smashed potatoes I added. The rosemary flavor is subtle. In fact, I'd forgotten I even added it until I was already on my 2nd slice.

She was baked on a baking stone at 450 for 10 minutes, steamed every 3 or so minutes, and then reduced to 400 for another 26 minutes. The result was probably the best loaf I have yet to make to date. No doubt, this is attributed to a carefully planned rising schedule.



A closeup of the crumb so you can see the integration of grains and the deliciously moist texture.

For next time, the one improvement I will consider is to shape the dough a little tighter. After flopping it out of its container and transporting it to the oven, it lost a great deal of its shape and ended up looking like a flat disc than a plump boule.