I have a recipe that makes two loaves of bread Liquid amounts to 16 ounces for the dough, and 9.6 oz for poolish. I want t add 1 baked sweet potato to the mix. The potato after baking and peeling weighs 176 grams. Flour I use for the dough is 724 grams. Flour for poolish is 9.6 ounces. Do I need to lower the hydration and use less flour? You won't even taste the potato, I'm sure since it is only 1 potato but it is a left over potato I baked and want to use in bread. Any info would be appreciated.
And stick to the same ratios. I'm sure there is a formula but that's what I do when in doubt.
and compare to the consistency of your dough, if they are similar then no recalculation needed. Just add a little salt for the potato.
i would reduce the hydration personally.
mix the dough together, let it rest a bit (autolyse), then do a final mix and see if it needs a touch more water.
Thanks for the replies to my question. I added the water slowly while mixing and wound up lowering the hydration. Came out fine. I had to lower the hydration about 6 or more ounces. I forgot to add when I posted my question that I do add salt, 1 Tbs