Roasted Potato Bread

Total Formula

1.71 kg total (188.5% hydration)

all-purpose flour 771 g (84.99%)
whole wheat flour 136 g (14.99%)
water 553 g (60.96%)
roasted potatoes, chopped into small pieces 227 g (25.02%)
salt 19 g (2.09%)
instant yeast 4.09 g (.45%)

%	Ingredient	Metric	U.S.
84.99%	all-purpose flour	771 g	1 lb, 11.2 oz
14.99%	whole wheat flour	136 g	4.8 oz
60.96%	water	553 g	1 lb, 3.5 oz
25.02%	roasted potatoes, chopped into small pieces	227 g	8 oz
2.09%	salt	19 g	.65 oz
.45%	instant yeast	4.09 g	.14 oz
188.5%	Total	1.71 kg	3 lbs, 12.29 oz

Ingredient

Metric

U.S.

84.99%

all-purpose flour

771 g

1 lb, 11.2 oz

14.99%

whole wheat flour

136 g

4.8 oz

60.96%

water

553 g

1 lb, 3.5 oz

25.02%

roasted potatoes, chopped into small pieces

227 g

8 oz

2.09%

salt

19 g

.65 oz

.45%

instant yeast

4.09 g

.14 oz

188.5%

Total

1.71 kg

3 lbs, 12.29 oz

Pate Fermente

272 g all-purpose flour (100%)

176 g water (64.58%)

6 g salt (2.08%)

.39 g instant yeast (.14%)

Total 454.39 g

%	Ingredient	Metric	U.S.	Volume
100%	all-purpose flour	272 g	9.6 oz	2 1/8 cup
64.58%	water	176 g	6.2 oz	3/4 cup
2.08%	salt	6 g	.2 oz	7/8 tsp
.14%	instant yeast	.39 g	.1 oz	1/8 tsp
	Total	454.39 g	1 lb, .1 oz

Ingredient

Metric

U.S.

Volume

100%

all-purpose flour

272 g

9.6 oz

2 1/8 cup

64.58%

water

176 g

6.2 oz

3/4 cup

2.08%

salt

6 g

.2 oz

7/8 tsp

.14%

instant yeast

.39 g

.1 oz

1/8 tsp

Total

454.39 g

1 lb, .1 oz

Final Dough

499 g all-purpose flour (78.57%)

136 g whole-wheat flour (21.43%)

377 g water (59.38%)

13 g salt, more if potatoes aren't salted (2.01%)

3.7 g instant yeast (.58%)

227 g roasted potatoes, chopped into small pieces (35.71%)

454.39 g pate fermente

Total 1.71 kg

%	Ingredient	Metric	U.S.	Volume
78.57%	all-purpose flour	499 g	1 lb, 1.6 oz	3 cup, 15 tbsp, 2 5/8 tsp
21.43%	whole-wheat flour	136 g	4.8 oz	1 1/8 cup
59.38%	water	377 g	13.3 oz	1 5/8 cup
2.01%	salt more if potatoes aren't salted	13 g	.45 oz	2 1/8 tsp
.58%	instant yeast	3.7 g	.13 oz	1 1/4 tsp
35.71%	roasted potatoes, chopped into small pieces	227 g	8 oz
	pate fermente	454.39 g	1 lb, .1 oz	—
	Total	1.71 kg	3 lbs, 12.29 oz

Ingredient

Metric

U.S.

Volume

78.57%

all-purpose flour

499 g

1 lb, 1.6 oz

3 cup, 15 tbsp, 2 5/8 tsp

21.43%

whole-wheat flour

136 g

4.8 oz

1 1/8 cup

59.38%

water

377 g

13.3 oz

1 5/8 cup

2.01%

salt
more if potatoes aren't salted

13 g

.45 oz

2 1/8 tsp

.58%

instant yeast

3.7 g

.13 oz

1 1/4 tsp

35.71%

roasted potatoes, chopped into small pieces

227 g

8 oz

pate fermente

454.39 g

1 lb, .1 oz

—

Total

1.71 kg

3 lbs, 12.29 oz

Combine all ingredients except pate fermente and mix until combined. Add pate fermente in chunks and knead dough until moderately developed -- it will be some work by hand! The dough is somewhat stiff. Desired dough temperature: 75°F.

Ferment for 1.5 to 2 hours, folding once 1/2 through.

Divide, shape, and proof for 1.5 to 2 hours @ 70°F.

Bake at 450°F for 40 to 50 minutes, depending on loaf size (40 minutes for 750g loaves).

Photos