Potato Rosemary Bread

The batch of biga - after the overnight stay in the fridge...very puffy...
7 ounces of biga & dechilling at room temperature for one hour...
Prepping the potatos & garlic...
Mmm...Mashed potatos...I had a hard time not eating it all...
6 ounces mashed potatos...
My messy mise en place...
The dry mixed with the wet & the addition of the potatos & rosemary...mixed for about 1 minute with the paddle attachment to form a ball...
Switch to dough hook & knead for another 6 minutes...
82'degrees...perfect...
Very shiny & satiny looking dough...
Mmm...roasted garlic...
Incorporating the garlic into the dough...
Spreading the garlic on top...
Kneading it in by hand...
Room temperature ferment for 2 hours...
After 2 hours...Huge!
Very bubbly...
Divided into pans & proofed for another 2 hours...
After 2 hours...the dough doubled...& the added the rosemary embossing on top...
Scored & brushed with olive oil...
Ready for the oven...
Baked at 400'degrees for 45 minutes...They look so pretty & smell beyond amazing!
I couldn't wait for them to cool...& just had to take a bit...the crumb was delicious...very flaky & buttery outside & soft & moist on the inside...YUM!!!
Beautiful!
The crust was perfect...
This bread is a winner...my husband said it was the best so far...I think I agree...next time I make this I'll be wiping up a triple batch!