Potato, Rosemary, and Roasted Garlic Bread

Adapted from the Potato Rosemary bread in Reinhart's "The Bread Baker's Apprentice". His uses a biga, I really wanted to use sourdough. I did add commercial yeast as well, concerned that pure levain might struggle with all the mashed potato and such in there. And I was bad, I have not baked the original recipe, just went right for my adaptation!

My recipe in the screenshot. Hopefully readable enough. Just to note in the original he used 1.4% rosemary. I didn't have that much and even at 1% it was a lot of friggin' rosemary. We'll see how it tasted when it cools. Maybe 1.4% is better, but the rosemary certainly smells strong as is. Also, I have no idea how long I mixed. I thought with the reserved levain and potatoes, it wouldn't be an issue doing an autolyse, but it was difficult to incorporate the rest of the ingredients afterwards. Reinhart didn't use one at all. Next time I think I would do one, but with only a portion of the flour and water. And the levain amount in the final dough is minus the 15 grams seed. Oh, I also used the leftover water from cooking the potatoes in place of regular water in the final dough.