Potatoes - use for dough

[Potatoes - use for dough]

Potatoes - use for dough

Additive POTATO has long been practiced in bakery. Among the many modern bread recipes, you can also find the addition of potatoes in different forms: puree, flakes, starch and etc.

Potatoes are added in an amount of 3-7% by weight of flour. The purpose of these additives is to compensate for the lack of starch in the flour, thereby improving the quality of the crumb, especially with excessively strong or short-growing gluten.

Abroad, starch correction is made by adding potato flakes or dry mashed potatoes in powder in an amount of up to 4% of the flour weight to the dough, or adding baking corn starch in powder in an amount of 3%

Potatoes can be used in dough for all types of bread: wheat, wheat-rye, rye-wheat and other types
Potato dough can be used for baked goods.

[Making bread with boiled potatoes]

Making bread with boiled potatoes

The dough can be prepared both in the sponge and in the non-steam way.
The best results are obtained with the sponge method.

Boil potato tubers (peeled or peeled) in water until cooked.
Cool until warm, knead in a convenient way until puree.

Together with potatoes, you can add milk, egg, butter to mashed potatoes and dough.

Boiled potatoes can freeze, and further use for kneading dough.

[Use in the dough POTATO broth]

Use in the dough POTATO broth

The dough can be prepared both in the sponge and in the non-steam way.
The best results are obtained with the sponge method.

Decoctionobtained from boiling peeled potatoes can be used for kneading dough. You can completely (100%) replace the water specified in the recipe with potato broth, or substitute in any convenient amount (ratio), within the total amount of liquid according to the recipe.

Potato broth can be combined in dough with water, milk, kefir, whey and other liquid and in any ratio.

Potato broth can be freeze both separately (pure broth), and together with boiled potatoes, and use in the dough when defrosting.

[Making bread with RAW potatoes]

Making bread with RAW potatoes

The dough can be prepared both in the sponge and in the non-steam way.
The best results are obtained with the sponge method.

To reduce the specific taste and smell of raw potatoes in bread, when replacing more than 10% of flour, it is recommended to ferment the chopped potato mass with liquid yeast or sourdough for 2 - 3 hours.

The dough is kneaded with a slightly weaker consistency than pure rye. Potatoes are added to the dough.

Fermentation temperature for dough 27-28 °, dough 28-29 °, proofing-45 °. Otherwise, the conditions for doughing are the same as when adding boiled potatoes.
Baking is carried out at the usual oven temperature for rye bread.

[Frozen potatoes]

Frozen potatoes

Cooking and mashing. Thoroughly washed and sorted potatoes are boiled.

To cook frozen potatoes, first boil water, into which, without stopping boiling; bring potatoes. To avoid a sharp drop in water temperature from adding potatoes, the cooking is forced as much as possible.

Boil the potatoes until tender; it should not be cooked.
Boiled "frozen" potatoes are crushed in a meat grinder-type machine or manually grind on a sieve.

Frozen potatoes, having passed the specified processing, are mixed with bread in the same quantities as unfrozen potatoes.

[Mikini Potato Bread]

Mikini Potato Bread

One potato flour is not used for bread, but is usually mixed with another flour. Bread is made from potato flour as follows: 13 kg of potatoes are boiled in boiling water or steamed, then peeled from the skin while hot, then pounded and rubbed through a sieve. The resulting potato gruel is mixed with 4 liters of water, 5 kilograms of wheat flour and 1.5 kg of sourdough, to which 1/8 kg of brewer's yeast is added. Having mixed all this mass thoroughly, let it ferment for about 1.5 hours, after which it is diluted with 11 liters of warm water in which 85 g of table salt is dissolved. Mixing all this into a liquid gruel, add another 20 kg of flour. The resulting rather steep dough is kneaded well. Having made loaves from this dough, they are placed in a warm place for fermentation. As soon as they rise, they are quickly put into the oven. 5 pound loaves require about 3/4 hours to bake. About 47 kg of bread are obtained from the indicated amount of potatoes and flour. One should only look at potato bread as a substitute for bread, since it cannot replace real bread either in taste or in nutrition. It tastes unpleasantly bland, and in terms of nutritional value, it is significantly inferior due to its lower protein content.

Thank you, I went to cook potatoes)))

Abroad, starch correction is made by adding potato flakes or dry mashed potatoes in powder to the dough in an amount of up to 4% by weight of flour,

For the gifted, you can read more: if I add potato flakes, do I calculate how to replace flour with this flakes up to 4% of the weight of the flour itself? If the recipe contains 400 grams of flour, then I can take up to 16 grams of flakes, reducing the amount of flour by these 16 grams, i.e. 386 grams of flour + 16 grams of cards. bread. Right?

When is it written "in an amount up to 4% by weight of flour", then this amount is added to the flour, not including. And the total amount of" dry "ingredients is calculated taking into account flour + flakes, and the amount of liquid is calculated taking into account the flakes, they require a lot of water.

I took on:
Wheat flour - 2.5 measuring cups or 350 g
Instant mashed potatoes 1/4 measuring cup
on prescription Wheat bread with potato flakes (bread maker)

Or:
Wheat flour 500 grams
Fresh boiled potatoes 3-4 medium tubers
Wheat-potato tin bread (oven)

The forum has enough recipes with potato flakes, and there is a search.