How to Make Extra Squishy Potato Bread (More Potatoes Than Flour!) - ChainBaker
ChainBaker · chainbaker.com · 2024
Against 100 potato bread recipes
More potato than 95% of recipes and no liquid, unlike 90%.
How it compares
Against the typical loaf: the median of 100 potato bread recipes, per 100 g of flour.
- More potato than 95% of recipes: 133% of the flour weight against the typical recipe's 40%, about 3.5 times as much.
- No liquid at all, where 90% of recipes use some (most of those 38 to 64% of the flour weight).
- No sugar at all, where 69% of recipes use some (most of those 2.7 to 13% of the flour weight).
- Less yeast than 83% of recipes: 0.4% of the flour weight against the typical recipe's 1.4%, under a third as much.
Ingredients (8)
- 400g (14.1oz) piping hot freshly boiled white potatoes400 g
- 6g (0.21oz) salt6 g
- 15g (0.53oz) butter15 g
- 50g (1.75oz) white bread flour50 g
- 4g (0.14oz) instant dry yeast or 4.8g (0.17oz) active dry yeast or 12g (0.42oz) fresh yeast4 g
- 1 egg yolk≈ 18 g
- 250g (8.8oz) white bread flour250 g
- 1 egg white≈ 33 g
flour 300 gbatter 776 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 100 recipes. Shaded: the middle half. Tick: the median.
- Potato133% · 96th percentile · median 40%
- Liquid0% · 5th percentile · median 49%
- Fat5% · 30th percentile · median 8.5%
- Sugar0% · 16th percentile · median 3.1%
- Egg17% · 81st percentile · median 6.8%
- Salt2% · 57th percentile · median 2%
- Yeast0.4% · 14th percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 30 minutes
- median 30 minutes
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