Sweet Potato question

Sweet potato will vary in moisture depending on the cooking method.  I just keep a bit of the liquid and flour out of the initial mix for "fine tuning" until the dough feels right and handles well.

than solids.  Start by setting the weight of the potato aside, as recipe water.  Add the cooked potato and some of the water as needed.  The potato is closer to 70% water when harvested.   Roasted or baked will have less, boiled the same or perhaps more.

in bread for 2 reasons, there is less water to try to account for in the recipe and the roasted flavor of potatoes is fantastic too.  I usually use 50% water and 50% solids for roasted potato which is still 100% hydration.  If I'm not using roasted potato in the mix, rather than using boiled or steamed potato I will usually opt for dried potato flakes since you just treat them like a dry flour for hydration making the formula hydration very easy to figure.  But, then you don't get the residual potato water from steaming or boiling to use for dough, starter or levain liquid either.

All are these trade offs but the thing to remember that potatoes have way more water in them than you think and holding back some dough water with the salt never hurt anyone.  Once you mix the autolyse with the levain you will quickly know if it needs more water or not  and can add it with the salt if necessary or add a little flour at that time if too wet. 

in the title bar.  Then click on how to upload photos.