I proudly present my debut as a Daring Baker. Tanna at My Kitchen in Half Cups choose the Tender Potato Bread ** for this month’s challenge. I have done some potato breads, but this one was a real challenge. |
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The first challenge was to find floury potatoes
Tender Potato Bread
and to find out the weight of a medium potato.
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| 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.
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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
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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. |
more from the Daring Bakers at Küchenlatein
**http://web.mac.com/tannajones/My_Kitchen_In_Half_Cups…Second_Helping_/My_Kitchen_in_Half_Cups…Second_Helping/Entries/2007/11/26_DB_Nov_ChallengeTender_Potato_Bread_Recipe.html nicht mehr aktiv
