Rosemary Potato Bread

Another Brown-eyed baker success, this time I made Rosemary Potato bread.

The interesting thing about this bread was the use of a biga, which is a style of sponge that ferments overnight in the refrigerator. I think it added quite a bit of extra flavor to the bread.

Note: the recipe implies that if you make two boules, they should fit on a single cooking sheet. I tried it and found that they expanded too much and ended up having to reform them on separate sheets. Most likely, I just left them too long – so much for taking the dog for a long walk!

Very nice taste and texture – will probably bake it again in the future.