1.5 (about) cups Pate Fermentee
3 cups plus 2 Tblsp A/P flour
1.5 tsp salt
1/4 tsp black pepper (I may have used more)
1 1/4 tsp instant yeast
1 cup mashed sweet potatoes
1 Tblsp olive oil
1 Tblsp crushed dried rosemary (this is really to taste, the recipe recommended 2 Tblsp fresh but i didn't have any, it probably would have been even better)
3/4 cup to one cup water
Cut pate fermentee into small pieces. Mix all ingredients, knead, adding flour or water as needed.
1st rise: two hours at room temp plus 4 hours in the refrigerator (not necessary, scheduling related)
Proof: 1-2 hours, until doubled.
Baked at 450, turned down to 400 later in, for about 45 minutes. Uncovered baker after about 20 mins.