mashed potato (4%) in clas ww
Gary Bishop and Benny recently baked great loaves with dried potato flakes.
This is my first use of dehydrated potato flakes in bread dough.
There is a marked softness in a slice and the contrast of soft interior and a toasted surface is great.
The loaf rose to 5.75in (compared to usual 5.25in).
3.95% whole wheat malt (freshly ground) (20gr)
3.95% dehydrated potato flakes (20 gr)
6.1% whole rye (in clas) (31 gr rye flour- so 90g clas)
86% whole wheat red-freshly ground (435 gr)
(1.6 g = 1/2 t diy)
80% hydration and 2% salt. Baked in Zojirushi BM.
Here is the crumb shot [sorry for the rough cut-dull knife :( ]