Polenta Potato Rolls
thefreshloaf.com
Against 100 potato bread recipes
Less potato than 89% of recipes and more egg than 82%.
How it compares
Against the typical loaf: the median of 100 potato bread recipes, per 100 g of flour.
- Less potato than 89% of recipes: 19% of the flour weight against the typical recipe's 40%, about half as much.
- More egg than 82% of recipes: 18% of the flour weight against the typical recipe's 6.8%, about 2.5 times as much.
- Less liquid than 76% of recipes: 32% of the flour weight against the typical recipe's 49%.
Ingredients (12)
- 550 grams Bread Flour (King Arthur Flour)550 g
- 100 grams Whole Spelt Flour (Bob's Red Mill)100 g
- 150 grams Whole Egg (3 large eggs slightly beaten)150 g
- 180 grams Polenta (cooked, and cooled)180 g
- 160 grams Mashed Potatoes with Skins (I boiled a few potatoes and saved the water for the dough)160 g
- 50 grams Extra Virgin Olive Oil50 g
- 127 grams Potato Water at 85 - 90 degrees F.127 g
- 142 grams Heavy Cream at 85 - 90 degrees F.142 g
- 7 grams Instant Yeast7 g
- 14 grams Seas Salt or Table Salt14 g
- 40 grams Honey40 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 Egg Beaten with Water for the Egg Wash≈ 50 g
flour 830 gbatter 1520 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 100 recipes. Shaded: the middle half. Tick: the median.
- Potato19% · 11th percentile · median 40%
- Liquid32% · 24th percentile · median 49%
- Fat6% · 39th percentile · median 8.5%
- Sugar4.8% · 56th percentile · median 3.1%
- Egg18% · 83rd percentile · median 6.8%
- Salt1.7% · 35th percentile · median 2%
- Yeast0.8% · 25th percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 45 minutes
- median 30 minutes
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