Another recipe from the Flour Bakery Cookbook, using Lev for the sponge and Potatoes of Awesome from Bloomfield Farms. The recipe did call for rosemary, which I am somewhat undecided about, but I didn’t have any anyway, so I left it out.
Shaped loaves to proof. Next time I might mash up the potatoes a bit more.
It definitely got golden brown, although I still wasn’t quite sure about the thumping the bottom doneness test. It was softer texture than the Country Bread, but this may also have been from the oil in the recipe.
I was much more emphatic with the slashes this time.
2m2t 