Küchenlatein

I proudly present my debut as a Daring Baker. Tanna choose the Tender Potato Bread for this month's challenge. I have done some potato breads, but this one was a real challenge.

The first challenge was to find floury potatoes


and to find out the weight of a medium potato.

large, medium and small potatoes	225 grams	100 grams	62 grams

After a short discussion of the differences between European and US flours I got the permission to reduce the liquid. So I started the recipe with 250 g mashed potatoes, 675 ml potato water, 250 g flour 550, added the yeast and let sit for 5 minutes. Than I sprinkled on the remaining tablespoon of salt and softened butter. After well mixing I added 140 g whole wheat flour and 360 g flour 550. Than the taming of the sticky bun on the counter began and I won at least.


That was no kneading just folding in the flour. The over all formula:

• 250 g mashed potatoes
• 675 ml potato water
• 820 g flour 550
• 140 g whole wheat flour
• 15 g butter
• 2 tsp yeast
• 1 tsp. and 1 tbsp. salt

I was nearly satisfied with the result but the crumb was a touch too wet. The taste was great so I did a second trial with the Kitchen Aid: More mashed potatoes and less flour. You find this on page 1 of this post.

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