potato rosemary bread

INGREDIENTS

• 1 1/2 cups (7 oz.) biga (
• ; I halved it and deemed it close enough)
• 3 cups plus 2 tablespoons (14 oz.) unbleached high-gluten or bread flour
• 1 1/2 teaspoons (.38 oz) salt
• 1/4 teaspoon (.03 oz) black pepper, coarsely ground (optional)
• 1 1/4 teaspoons (.14 oz) instant yeast
• 1 cup (6 oz.) mashed potatoes
• 1 tablespoon (.5 oz.) olive oil
• 2 tablespoons (.25 oz.) coarsely chopped fresh rosemary
• 3/4 cup plus 2 tablespoons to 1 cup (7 to 8 oz.) water, at room temperature (or warm if the potatoes are cold)
• 4 tablespoons (1 oz.) coarsely chopped roasted garlic (optional)
• Semolina flour or cornmeal for dusting
• Olive oil for brushing on top