February 22, 2013 - 10:10am
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!
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Can anyone tell me what a good hydration for a potato bread dough would be, one that would be made into dinner rolls?
Thanks!
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
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.