Whole grain potato bread

Potatoes are one the vegetables that get step-motherly treatment from me. Sheesh. A vegetarian who doesn't like vegetables!

Anyhoo, the bread was a resounding success, (I think) primarily due to the addition of buttermilk and potato, resulting in a tender, fluffy crumb. I was generous with garlic but held off on the rosemary. I like to 'accessorize' my breads with all kinds of cheeses, pesto and spreads but I also like to start with a plain canvas :-)

Heres what I did:
Original recipe from Whole Grain Breads by Peter Reinhart
A version from The Bread Bakers Apprentice is reproduced here

For the biga:
1/2 cup whole wheat bread flour
1/8 teaspoon instant yeast
1/3 cup water at room temperature

For the bread:
All of the Biga
1.5 cups whole wheat high-gluten or bread flour
3/4 teaspoons salt
1/4 teaspoon black pepper, coarsely ground (optional)
3/4 teaspoons Instant yeast
2 medim potatoes, mashed
1 tablespoon olive oil
1/2 cup buttermilk
2 tablespoons coarsely chopped roasted garlic
Olive oil for brushing on top

- Made biga by mixing all ingredients together. Fermented at room temp until double in size. Degas and stored in fridge overnight.
- Next day, unchilled biga till its at room temp.
- Break biga into 10-12 pieces.
- Nuked pototoes in microwave till mushy. Cooled and added all the ingredients.
- Kneaded for 10 minutes. Got a drink!
- Put the dough into an oiled bowl and let it rise for 2 hours, until double in size.
- Shaped it into a loaf and a boule. Misted the dough and covered with plastic wrap.
- Let it rise 1-2 hours till doubled in size.
- Preheat oven to 400 degrees F. Brushed top of loaves with olive oil and scored the tops.
- Baked for 40 minutes, rotating pans half way through.
- Cool for about an hour before serving.

The verdict:
This bread marks the tender-est crumb I have achieved in a hearty whole grain bread. I suspect, its the combination of buttermilk, potato and warm weather that contributed. My favorite bread so far.