The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Potato bread rolls

VonildaBakesBread's picture
VonildaBakesBread

Potato bread rolls

Can anyone tell me what a good hydration for a potato bread dough would be, one that would be made into dinner rolls?

 

Thanks!

 

dabrownman's picture
dabrownman

flakes and accounting for any hydration in the butter at 20% water (if you are using butter), then I would think that 66-70% hydration would be fine, even up to 72% if you like working with wetter dough.  Water with roasted or maashed potatoes is harder to calculate adn better to go by feel.  Do you have a recipe in mind or using one from TFL?

Hope this helps

VonildaBakesBread's picture
VonildaBakesBread

Great starting point. I have a recipe from my grandmother (quite the baker--wish I'd spent more time with her as teen!). The recipe simply does not list how much flour. "I don't know--till it's right" were her directions if you asked her. I'm not sure how to tell "if it's right," so I was hoping to get a good idea by figuring BP's. It lists "mashed potatoes" so, I'm guessing that means real, not flakes.