Last Ditch Attempt Potato Bread
Автор: My Friends Kitchen
Загружено: 2025-10-10
Просмотров: 31
I want to put more potato into bread dough but the amount of water in the potato and the lack of gluten limits how much you can use. So lets remove some of the water and add gluten and see if we can make some really potatoy bread. I added some sourdough starter as part flour and water ratio to improve the flavour but you can improve the flavour by making a poolish.
Frozen Mashed Potato Bread
480g Frozen Mashed Potato with water squeezed out (1kg cooked potatoes before freezing)
150g Vital Wheat Gluten
300g Bread flour
7g Dried Yeast
325g Water
Salt
If you want to improve the flavour of your bread make a Poolish with the gluten, flour, water and yeast. Mix it, allow it to ferment for a day, add the potato and another 7g of yeast, kneed, form into a loaf or rolls, prove and bake.
Poolish
150g Vital Wheat Gluten
300g Bread flour
7g Dried Yeast
325g Water
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