Filoncino with potatoes and rosemary

Ingredients for 1 servings:

• 250 g flour
• 125 g water
• 3 g yeast, fresh
• 250 g durum wheat flour
• 125 g water
• 7 g yeast, fresh
• 10 g salt
• 150 g potatoes
• 6 g rosemary, dried

Instructions

Working time approx. 30 minutes; Rest time approx. 14 hours; Cooking/baking time approx. 20 minutes; Total time approx. 14 hours 50 minutes

Italian rolls

For the starter, dissolve the yeast in the water and knead it with the flour to form a firmer dough. Let it rest in the room for 2 hours and then refrigerate overnight. The next day, boil the potatoes in their jackets and then remove the skins. Let it cool slightly and mash them well with a fork. Then dissolve the yeast in the water and mix it with the durum wheat flour. Add the starter in small pieces, mix in the salt, rosemary and the mashed potatoes and knead everything together well. Cover the dough and let it rise for about 45 minutes. Lightly dust a tea towel with flour. Cut 8 equal pieces of dough from the dough, shape them into long rolls and place them on the towel. Cover and let it rest for about 15 minutes. Line a baking tray with baking paper and place the dough pieces upside down on the tray. Cover and let it rise for another 50 minutes. Score the dough pieces lengthwise with a sharp knife. Preheat oven to 220°C (top/bottom heat). Place a bowl with a little water inside and place the rolls in the upper third of the oven. Bake for approximately 20 minutes, until they begin to brown slightly. Let cool on a wire rack. Tip: You can also finely grind the rosemary in a blender. If you don’t have durum wheat flour, simply grind durum wheat semolina in a blender until it becomes a slightly coarser flour.