The Fresh Loaf

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Boiled potatoes and baker's percentage

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UnConundrum's picture
UnConundrum

Boiled potatoes and baker's percentage

I'm working on a recipe I used years ago for a potato bread.  This time around, I want to record the recipe and make it easy to adjust the number of loaves.  My problem is that I'm not sure what to do with the considerable amount of potatoes that go into the recipe.  They have to contribute to the liquid in the recipe, and the flour...  Does anyone have an idea how to split the weight of the potatoes?

Susie's picture
Susie

It seems like the way to write your formula that would make it the easiest to adjust the amount of yeild would be just to express the boiled potatoes as one unit: boiled potatoes.

If you wanted to figure out how much starch and how much water were in your potatoes (maybe so you could compare dough hydration with other formulas), you could either determine how much water is in your boiled potatoes by finding nutritional information for boiled potatoes, and doing some math (total weight- protein weight- carbohydrate weight- fat weight= water weight, and everything you subtracted could be deemed "potato solids")

 Or you could find the water content of the boiled potatoes experimentally, by spreading a kind of thin layer of some of your boiled potatoes on a sheet pan on parchment (weighing how much you put on), then drying it in a low oven for several hours (don't burn it.) Then weigh the dry potato. (Tare your sheet pan and parchment before you start).  This wouldn't be very efficient, but if you are curious, then it might be fun.

 

But I would just call it "potatoes", and realize that the "%water" will not be that comparable to other breads. 

JERSK's picture
JERSK

   In the RLB Bread Bible she states potato as 79.8% water and 20.2% starch/fiber in the appendix. She doen't say whether the potato is cooked or not, but in the recipes she boils whole washed unpeeled potatoes, then peels and mashes or rices them. In the baker's formula after the recipes she uses the starch from the potato as part of the 100% flour and the water in the hydration.

the breadman's picture
the breadman

I had the same concern when I started tinkering with potato recipes. Instead of boiling them and worrying about the amount of water I may have been adding to the dough I bake mine. Takes a little longer but it's relatively mess free and no worry of xtra water. I choose the strachy kind - they rice beautifully.

I agree with Susie, the potatoes should just be entered in your formula as "boiled/baked potatoes". For a bakers % I divide the total weight of prepared potato by the total weight of the flour used then multiply by 100. Please keep in mind that with the baked potato the prepared ingredient will weigh a little less than the raw.

breadman

JERSK's picture
JERSK

   After thinking about it a while I don't know how you could really adjust any recipe accurately with something as vague as "potato". Ther are so many different kinds and even amongst like spuds they vary with freshness, storage, etc. The point of boiling with the skin on is they don't absorb a lot of water, but cetainly less than roasting. Boiled would be a blander flavor, baked more robust and earthy. The great thing about boiled is the peeling comes off in one thin layer leaving the nutritious part below the peel, not in the peel like many people think. I'm sure RlB's figures are well researched,  they can't be 100% accurate for all potatoes, but it'll get you in the ballpark.

Henry's picture
Henry

proof with supportproof with support UnConundrum

When I make potato bread using boiled, I find 15% of flour weight works

well. I proof using support, either basket or cloth.

If using roasted potato, I go with 25% of flour weight.

Henry

UnConundrum's picture
UnConundrum

Thanks guys.  I'll give 15% a shot tomorrow.  I'm not concerned about losing flavor to boiling as this formula calls for using the potato water too....  Nothing is lost.