Soft Sourdough Potato Buns
Maurizio Leo · theperfectloaf.com · 2020 · 10 buns
Against 100 potato bread recipes
More fat than 93% of recipes and no yeast, unlike 94%.
How it compares
Against the typical loaf: the median of 100 potato bread recipes, per 100 g of flour.
- More fat than 93% of recipes: 22% of the flour weight against the typical recipe's 8.5%, about 2.5 times as much.
- No yeast at all, where 94% of recipes use some (most of those 0.9 to 1.7% of the flour weight).
- More egg than 81% of recipes: 18% of the flour weight against the typical recipe's 6.8%, about 2.5 times as much.
Ingredients (13)
- 61g all-purpose white flour61 g
- 61g water61 g
- 61g ripe sourdough starter61 g
- 447g all-purpose white flour447 g
- 203g potato, russet (about 3 medium; baked, riced, and cooled)203 g
- 112g butter, unsalted112 g
- 91g eggs91 g
- 25g caster sugar25 g
- 178g whole milk178 g
- 11g sea salt11 g
- 183g ripe levain183 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 egg≈ 50 g
- 1 tablespoon whole milk≈ 15 g
flour 508 gbatter 1433 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.
- Potato40% · 49th percentile · median 40%
- Liquid47% · 42nd percentile · median 49%
- Fat22% · 94th percentile · median 8.5%
- Sugar4.9% · 56th percentile · median 3.1%
- Egg18% · 82nd percentile · median 6.8%
- Salt2.2% · 72nd percentile · median 2%
- Yeast0% · 3rd percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 60 minutes
- median 30 minutes
Keep exploring
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