📖 read more in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵️ www.flickr.com/groups/chainbaker/
What do you think about using sweet potatoes? Or yams? I wonder if that would work the same at regular potatoes. We love your videos, although we haven't mastered bread making yet. Thank you for great baking lessons and instructions!
As always lots of knowledge shared. All that MATH should really be in text form on the screen, that will greatly increase the quality of the video. Always text on anything being said or done.
The best bit of information in this Charles, was the statement that 'yellow' interior potatoes work well for bread! This is great news here in Belarus as we only have 'yellow' potatoes available and after you've removed the eyes, they never see you through the week 😉🤔🤣🤣🤣! I'll try this and let you know! 🤔😉
Consider yourself blessed, of course only if you like yellow potatoes. Here in my corner it is not so easy to get yellow ones, mostly those watery white ones and red skin ones. I grew up on yellow and that's what I'm used to😊
Your channel is criminally underrated. I’ve been binge watching your videos-my mind has expanded so much along with my stomach from experiments haha. I love it!
I bake a sourdough potato bread that I just love. The tartness from the sourdough and softer crumb is just perfect for tearing a hot loaf apart and scarfing down while standing in the kitchen wishing I'd made more.
@@janetgerney2094 Well...duh! I forget it's not just you and me chatting. This is an old recipe and it isn't as elegant as those by ChainBaker, but always works and tastes great. SOURDOUGH POTATO BREAD 350° oven 1 cup cooked potato, mashed OR 2 servings of prepared instant mashed potatoes, cold 2 ¼ tsp dry yeast 5 cups all-purpose flour ¼ cup sugar 2 tsp salt ¾ cup milk ¼ cup butter, cold 2 eggs 1 cup sourdough starter, room temperature Combine the potatoes, milk, eggs and sourdough starter and stir well. This can be done in a mixer with a dough hook or by hand: Scrape wet ingredients in the bowl of a stand mixer (or a large bowl) and add 2 cups flour, the sugar, yeast and salt. Beat/knead well for about 2 minutes. Add 1½ cups of flour and beat or knead to incorporate. Add butter and knead/beat into dough. Turn the dough out and knead until it is smooth and satiny. Place dough in a bowl and cover with plastic wrap: let rise until doubled, about 1 hour. Pat dough to release air bubbles and divide into 2 for large loaves, or 3 for smaller loaves. Shape. Place loaves in greased pans, cover loosely with plastic wrap and let rise until almost doubled, about an hour. Bake until internal temperature reaches 185-190°, approximately 25-30 minutes. For a very shiny, dark brown crust: Just prior to baking, brush loaves with a mixture of one egg yolk and 2 tbsp milk. If you want to get really fancy shmancy, after the egg wash, sprinkle with sesame or poppy seeds.
I started using more potatoes in my bread after trying Martha Stewart's cinnamon rolls. I absolutely loved the texture. I also use whatever potatoes are handy. My favorite potato bread is one that adds eggs and butter. Oh so good.
yes, potato rolls led me to making potato bread, and now if I make boiled potatoes for anything else, I add an extra spud, and save all the water, too. It'll keep for days, in the fridge, til I bake again.
I also like to use acorn squash and the cook water. I just steam them lightly trying to end up with correct volume water needed for my bread mix. It smells so good baking this bread, everyone wants to eat it!
When I was growing up in New Zealand we had rewena bread, it was always at any big gatherings. It uses a fermented potato starter, nice balance of sweet and tangy, my fav bread.
I typically feed my sourdough starter with potato water (his name is Spudly) and I love adding potato to my biscuit recipe and my bread recipe! Enjoyed your video @chainbaker
For 2/3 cup potatoe added to wheat increase liquid by 1/2 cup...use the potatoe water. This is what i will try. Sounds and looks terrific..you are bread boss!
Hi… i just started baking recently, and your channel is super helpful. I usually use 40% of sweet potato. And my youngest son loves the one with purple potato.
The faster browning is intriguing. I'm going to have to try adding some potato to my pizza dough and see if I can cook at a lower temp for longer and get the same brown crust AND better cheese/topping browning.
Mmmm! What an awesome tutorial! But, of course, I'd given up white potatoes several years ago. So, I'll have to try sweet potato with my spelt. 😋 I've actually been planning on making sweet potato biscuits... I have sweet potatoes almost every day... just haven't yet incorporated them into my bread. Maybe a sweet potato sour cream bread! 😃 (based on the recent video, of course...) And using the idea from another commenter... might throw in some roasted or sauteed onion or roasted garlic. Sour cream and onion sweet potato spelt bread! 😎 It's a mouthful... I bet it will be delicious! (If I can get it to bake up right. 😄)
Gold potatoes are my all time fav. I use in Machboos/Kabsa, Curries, Chili Verde shredded beef burritos, or a simple bacon potato salad. Used 213 g in a dinner roll recipe last week, Oo la la. Can't go with russets (The potatoes of desperation) never, too grainy.
Thanks for another great video Please do a comparison video with natural bread improvers such as adding vinegar, bicarb or even chemicals like citric acid or xantham gum
I learned to bake from my father 40 years ago. He would sometimes use potato water in the dough, although he could never explain exactly why. Only that, “That’s what mom always did.” 😊 That was during the Great Depression and WWII (in the USA). I’m sure it had something to do with cost savings (waste not) and war rationing.
In our household potatoes are steamed - no nutritious water to waste. Also when skin not included in recipe, peel steamed potatoes to retain that outer, most nutritious layer. It must be the Great Conserver thing
i used the potatoes when making donut, i never used the bakers percentage (this was way before i found your channel) and just add them by estimates. the results was tasty with soft insides, all i need was caster sugar as topping
Tq for your tjps and how to convert. I love baking with potatoes (steamed) and butter as the bread turns out soft. I would love to see a comparison of potato flour with (or without) other types of starch flour; potato flour vs mashed potato.
I always use leftover mashed potatoes or roasted potatoes (with onions and cracklings) from lunch for bread. But I decrease hydration, because it consist milk already. one of best breads :)
You explain it so well, you can feel how passionate you are about making bread! I now also tried to add potato flower ^^ I am very curious how it will taste tomorrow!
Hi. I’m only 12 and I did my first baking last night thanks to you of course… It’s sooo easy.. it was a tv dinner, although I did struggle a little with when to take it out I feel like that’s a common issue.. I’d say I’m pretty good at baking.. I feel like baking bread wouldn’t be hard at all..
I was actually preparing a potato bread this week! I had too many potatoes, so I ended up making a carbonara mash. Highly recommended. Just add some milk, some parmeggiano, black pepper and cream cheese will also work a treat. I didn't have bacon, but I had chickpeas brined and cooked in salt, garlic, onion powder and smoked paprika, with a bit of soy sauce and seaweed for umami for a different project and it worked perfectly.
In Brazil we have a very common food called "Pão de Batata" (potato bread), which is a [sic] bread made with potatoes and usually filled with catupiry or shredded chicken and catupiry. It's slightly sweet and very delicious. Recommend that you try it! Other typical breads here are "Pão de Aipim" (cassava bread) and "Pão de Milho" (corn bread), but these one usually are made as loafs and are also delicous
I'd be interested to see ChainBaker try out a recipe for pão de queijo. It kind of flies in the face of a lot of breakmaking principles since it's made almost entirely out of starch and not gluten, but the final product is surprisingly bread-like in texture anyway.
@@LorddOfTheCastle Although I love pão de queijo, the texture has nothing to do with regular bread. It's chewier, stickier and a little "rubberish". My grandma also bake a cheeseless version called "pipoca".
@@mateusfccp It is, but the inside of it still looks like a super high hydration bread, with lots of holes and stringy bits. They also taught me the importance of letting your bread cool down, because if you try to eat pão de queijo right after it's cooked, you get cheese flavored gummies lol
Rewatching this video again, since you mentioned the potato starch gelatinized when cooked almost reminds me of a tangzhong. Maybe that’s similar to how it changes the final texture here.
Super comprehensive and well explained. Thanks for sharing this one! There's so many potato varieties - I wonder what you could do with purple potatoes or Asian sweet potatoes.
Seems like potatoes act like tangzhong in Japanese bread. I have a cinnamon roll recipe that calls for potato flakes or mashed taters. It's very good. Thanks Charlie!
Potato bread has always been my favourite to both eat and bake, but when I had to go gluten-free (coeliac) I went through dozens of failures before I finally hit on a recipe that works every time - ratios that are remarkably similar! Charlie FWIW I just joined Flickr only so I could share pictures of my GF Potato Bread bake from this week. The failures, and they were many, were spectacular. But this is the bread my wife and I eat every day. 😊
A great video! In a similar vein, during WWII French bakers used white beans in lieu of flour as flour was hard to find. After the war, beans were still cheaper than flour, so they continued the practice after the war until the French government imposed limits on the use of beans. I've played with beans and like the results! You might play with beans also.
Excellent, I put your technique to use in my favorite sandwich bread. I added potato and it worked great, I used a leftover baked potato run through a ricer. Thanks! Do you have a similar video for taking a favorite sandwich recipe, and converting it to a multigrain loaf using a hot cereal mix or by adding your own grains?
Another amazing recipe. My question is, that with the addition of the Potato, can this be classified as low G.I bread? As usually potato breads are marketed as low G.I breads.
I’ve made potato bread with American mashed potatoes. which is made milk & butter. Turned out nice . Can’t remember proportions. Older, softer, riper spuds seem to work well.
I’ve been meaning to try Dillon’s hilarious tiktok of a potato donut from 1935 or something. His colourful judgement of the assertion that potato donuts (🤮) warranted an appearance in a cookbook was super entertaining but by the end he couldn’t believe how good they were. 😂
Nice video! There is a very streamlined way to make potato bread by using instant potato puree (yes, I am talking about the yellow powder from a bag). When combining the incredients, the dough looked so dry, that I added much more water, until it looked like any other dough with wheat flour. But after letting it rest, it became a sticky mess, so I had to compensate by adding more flour and using lots of flour while shaping. The result still was a good looking and very tasty bread, but no way I can replicate it. Do you have an idea for a simple formula, in case you ever tried this?
Good day to you, thanks for sharing this video. Could potato starch/flour be used instead of actual potatoes? If so, I am thinking that this could simplify the process somewhat.
You'd have to increase the hydration to avoid making the dough too dry. Potato starch has a different effect on bread, so you won't get the same result as in this video. Starch will make the loaf lighter, but not as creamy and chewy as fresh potato.
Havent tried potato, but did same with banana with similar affect. You do get a very slight banana taste if you search for it. Spuds will be next! Cheers
One of my go to recipes, is similar to this recipe but adds cooked rice to the bread instead of potatoes. Creates a bread that keeps well, toasts amazingly well. Crispy texture from the rice. Not sure of the history of adding rice to bread. original recipe came from Jill Graham Breadmaking 1983
hey biggest fan of your vids i tried the babka muffins and its doing wonders in our bakery i was even given a salary raise GOD bless you my bakery director has been talking about this recipe how is it can we use it for normal bread and sell it to customers? is it softer than the normal one'? whats the shelf life period?
Great video. The use of potato starch reminded me other your videos on tangzhong. Is the texture similar, better, worse than those breads in your opinion?
It depends on how long the bulk fermentation is. And the number of folds depends on the consistency of the dough. You can find videos about this topic in the Principles and The Steps of baking playlists.
I've been waiting for this video. I've always wondered if I could or should use Tangzhong along with potatoes since both use gelatinization to soften and help preserve the bread. I assume Tangzhong is not necessary when using potatoes as it is duplicative and does not add any flavor. Do you agree?
@@ChainBaker maybe sometime if you could run an experiment on how much starch is needed for a typical batch of yeast in all ferment stages, that would be helpful for formulating unique flour types or alternatives flours that don’t have gluten, or where gluten is added, but cutting back on all but the necessary starch for the yeast for minimum net carbs. I’m still experimenting myself-your videos have given me a tremendous leg up. Potato is one of the starch alternatives I’ve been looking at for the yeast, but it seems like since it’s cooked maybe it doesn’t help out the yeast for ferment afterall.
Hi! I have a question and a request: 1. My kitchen (and flour) is quite cold. Using the calculation for temperature control I would have to use water at about 46°C, which would probably kill the yeast. Any suggestions how to solve this issue? Heat up the flour? 2. I know some might consider this sacrilege, but I would love a recipe for a high portein sandwich bread using protein powder, rather than a bunch of seeds/nuts. Thank you for your videos. I have leaned so much from them!
46c would very likely kill the yeast . I think max is usually 43. Using a lower temp water is fine it just means it will take slightly longer to proof. You can compensate for that, if you want to, by increasing the quantity of yeast.
Warming up the flour or using more yeast would be the solution. I would lean towards warming the flour though because temperature control is more important than quantity of yeast. Protein powder is for drinking in my book, sorry! 😆
I had a devious thought the other day. What if you mixed vital wheat gluten with another starch(up to 14% gluten) such as tapioca, potato, even glutinous rice flour to make your own flour mix? Do you think that would work? It would certainly change the texture of the final bread if it one can even be mixed.
Shouldn't the flour be reduced according to the potato added in order to achieve the same size bread later on? If I bake a 1000g bread with 600g flour usually and add 300g of potato the loaf will end up at around 1400g together with the increased hydration. To keep the potato bread at 1000g as well the flour should be reduced by roughly 20% to 470g and then make it 240g potato,, right? I haven't actually tried it yet, just doing the calculations according to your info. Btw.: Where did the video about sugar % go?
Totally. If using only small amounts, you can get away with just adding potatoes without any other significant adjustments. But if you want to add larger amounts, then you should definitely play around with the whole formula. A couple of sugar videos are in the Principles of Baking playlist, and there will be a new one coming very soon ✌️
I remember hearing about K-brot from world wars in Germany and how it started at 5% potato and eventually became KK-brot at 20% potato. Its a rye bread with potato added and was disliked due to not having a crisp crust.
When I first got a breadmaker, around 15 years ago, I tried to adapt a basic white loaf recipe to add potato. The resulting dough monster tried to escape the machine and take over the kitchen during the first proof. I should probably try it again… if I can convince my husband that we can contain any doughy breakouts.
Charlie: I have added potato flakes/instant mashed potatoes/potato starch to my white bread recipes for many years. I usually add 1-2 tablespoons per loaf and increase the water by a tablespoon or two. This keeps my bread moist longer. An easier method to use real potatoes is to wrap in plastic wrap and microwave for 7-10 minutes or place clean pierced potatoes skin and all in a covered dish inside the microwave for 8-10 minutes depending on the size of the potatoes. Most of us are lazy, if you are planning on potatoes at a meal just cook a couple of extras and store in the refrigerator till you make your next bread recipe, but they will only keep in an airtight container and I would not recommend leaving them in for more than 5 days. And would not keep the starchy water in the same container as the potatoes will absorb it over time.
I'm dizzy after binging 55 episodes of pure bread science. It's one of those things you have to do to "grok" it. I've tried dozens of times but never with a lab coat and I understand that one can never understand until they fail over and over again. The variables are too many. Same thing with making beer. Control control control over every little detail. I got good at making beer so have no doubts I can make bread without a recipe. After several miserable failures. Guy is right. Working of a recipe works but it's never the same twice.
I will eat any part of any plant or animal but I won’t eat potatoes in any form except this one. Just don’t like them. However, I can’t deny they help make bread that I enjoy more.
Your formula is way too complicated and makes it impossible to do in your head. For every 1% potato subtract 0.25% from the normal hydration calculation. Would give the same result as your calculation if you had correctly summed up 67%+25%=92%. For most bakers these tend to be fairly round numbers so you only need to pull out the calculator for the last calculation, if even.
📖 read more in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵️ www.flickr.com/groups/chainbaker/
What do you think about using sweet potatoes? Or yams? I wonder if that would work the same at regular potatoes. We love your videos, although we haven't mastered bread making yet. Thank you for great baking lessons and instructions!
They are less starchy and more watery, but they can be used. You just need to adjust the hydration accordingly 😉
As always lots of knowledge shared.
All that MATH should really be in text form on the screen, that will greatly increase the quality of the video.
Always text on anything being said or done.
Grandma baked Monday's bread using Sunday's mashed potatoes. Mmmm-memories.
The best bit of information in this Charles, was the statement that 'yellow' interior potatoes work well for bread! This is great news here in Belarus as we only have 'yellow' potatoes available and after you've removed the eyes, they never see you through the week 😉🤔🤣🤣🤣! I'll try this and let you know! 🤔😉
Consider yourself blessed, of course only if you like yellow potatoes. Here in my corner it is not so easy to get yellow ones, mostly those watery white ones and red skin ones. I grew up on yellow and that's what I'm used to😊
Your channel is criminally underrated. I’ve been binge watching your videos-my mind has expanded so much along with my stomach from experiments haha. I love it!
I bake a sourdough potato bread that I just love. The tartness from the sourdough and softer crumb is just perfect for tearing a hot loaf apart and scarfing down while standing in the kitchen wishing I'd made more.
That sounds delicious! Is there a link for the recipe? I'd love to try it with my starter!
@@janetgerney2094 Where do you want the recipe sent?
@@janespencer7864 share it here!
@Jane Spencer I don't think posting my email here is a good idea...maybe post it here?
@@janetgerney2094 Well...duh! I forget it's not just you and me chatting. This is an old recipe and it isn't as elegant as those by ChainBaker, but always works and tastes great.
SOURDOUGH POTATO BREAD
350° oven
1 cup cooked potato, mashed OR 2 servings of prepared instant mashed potatoes, cold
2 ¼ tsp dry yeast
5 cups all-purpose flour
¼ cup sugar
2 tsp salt
¾ cup milk
¼ cup butter, cold
2 eggs
1 cup sourdough starter, room temperature
Combine the potatoes, milk, eggs and sourdough starter and stir well.
This can be done in a mixer with a dough hook or by hand:
Scrape wet ingredients in the bowl of a stand mixer (or a large bowl) and add 2 cups flour, the sugar, yeast and
salt. Beat/knead well for about 2 minutes. Add 1½ cups of flour and beat or knead to incorporate.
Add butter and knead/beat into dough.
Turn the dough out and knead until it is smooth and satiny.
Place dough in a bowl and cover with plastic wrap: let rise until doubled, about 1 hour.
Pat dough to release air bubbles and divide into 2 for large loaves, or 3 for smaller loaves.
Shape.
Place loaves in greased pans, cover loosely with plastic wrap and let rise until almost doubled, about an hour.
Bake until internal temperature reaches 185-190°, approximately 25-30 minutes.
For a very shiny, dark brown crust: Just prior to baking, brush loaves with a mixture of one egg yolk and 2 tbsp milk.
If you want to get really fancy shmancy, after the egg wash, sprinkle with sesame or poppy seeds.
I started using more potatoes in my bread after trying Martha Stewart's cinnamon rolls. I absolutely loved the texture. I also use whatever potatoes are handy. My favorite potato bread is one that adds eggs and butter. Oh so good.
Love the side by side comparisons. Thank you.
yes, potato rolls led me to making potato bread, and now if
I make boiled potatoes for anything else, I add an extra spud, and save all the water, too.
It'll keep for days, in the fridge, til I bake again.
What a fantastic education you provide here. Marvelous!
Thank you :)
I also like to use acorn squash and the cook water. I just steam them lightly trying to end up with correct volume water needed for my bread mix. It smells so good baking this bread, everyone wants to eat it!
OMG FINALLY. I've been waiting for this for so long. thanks
When I was growing up in New Zealand we had rewena bread, it was always at any big gatherings. It uses a fermented potato starter, nice balance of sweet and tangy, my fav bread.
I typically feed my sourdough starter with potato water (his name is Spudly) and I love adding potato to my biscuit recipe and my bread recipe! Enjoyed your video @chainbaker
That is intriguing. What is the effect of potato water over your starter?
@@kwjan it adds a small amount of additional yeast, food for the yeast from the extra starch, and another subtle flavor profile.
For 2/3 cup potatoe added to wheat increase liquid by 1/2 cup...use the potatoe water. This is what i will try. Sounds and looks terrific..you are bread boss!
Hi… i just started baking recently, and your channel is super helpful.
I usually use 40% of sweet potato. And my youngest son loves the one with purple potato.
The faster browning is intriguing. I'm going to have to try adding some potato to my pizza dough and see if I can cook at a lower temp for longer and get the same brown crust AND better cheese/topping browning.
How'd it go?
@@DaMoTree you caught me. still haven't tried. I'll get back to you soon though.
Mmmm! What an awesome tutorial! But, of course, I'd given up white potatoes several years ago. So, I'll have to try sweet potato with my spelt. 😋 I've actually been planning on making sweet potato biscuits... I have sweet potatoes almost every day... just haven't yet incorporated them into my bread.
Maybe a sweet potato sour cream bread! 😃 (based on the recent video, of course...) And using the idea from another commenter... might throw in some roasted or sauteed onion or roasted garlic. Sour cream and onion sweet potato spelt bread! 😎 It's a mouthful... I bet it will be delicious! (If I can get it to bake up right. 😄)
Wow! I have never heard of adding potato in baking I will try this.
Thanks for informative video.
This channel is a whole new level of baking bread,so many things I have learnt from Charlie, it's truly an education
🙏
This is one of the most innovative and useful videos I've seen in the bakery topic. Thanks for sharing!
I'm totally going to eye-ball it 😁🫣
💪😎
Really very interesting and helpful.
Gold potatoes are my all time fav. I use in Machboos/Kabsa, Curries, Chili Verde shredded beef burritos, or a simple bacon potato salad. Used 213 g in a dinner roll recipe last week, Oo la la. Can't go with russets (The potatoes of desperation) never, too grainy.
Thanks for another great video
Please do a comparison video with natural bread improvers such as adding vinegar, bicarb or even chemicals like citric acid or xantham gum
I learned to bake from my father 40 years ago. He would sometimes use potato water in the dough, although he could never explain exactly why. Only that, “That’s what mom always did.” 😊 That was during the Great Depression and WWII (in the USA). I’m sure it had something to do with cost savings (waste not) and war rationing.
adds starch
YES MATT IT WILL WORK NOW WE NEED TO SAVE MONEY - THX
In our household potatoes are steamed - no nutritious water to waste. Also when skin not included in recipe, peel steamed potatoes to retain that outer, most nutritious layer. It must be the Great Conserver thing
The starch ties additional water to the dough, and it doesn't dry out as fast. So the product stays fresh longer
This is just the information I have been searching for! Thank you so much for posting this video!
i used the potatoes when making donut, i never used the bakers percentage (this was way before i found your channel) and just add them by estimates. the results was tasty with soft insides, all i need was caster sugar as topping
Tq for your tjps and how to convert.
I love baking with potatoes (steamed) and butter as the bread turns out soft.
I would love to see a comparison of potato flour with (or without) other types of starch flour; potato flour vs mashed potato.
I always use leftover mashed potatoes or roasted potatoes (with onions and cracklings) from lunch for bread. But I decrease hydration, because it consist milk already. one of best breads :)
Oooh... cooked onions, too...! That sounds delicious! Onions or garlic...
You explain it so well, you can feel how passionate you are about making bread! I now also tried to add potato flower ^^ I am very curious how it will taste tomorrow!
Hi. I’m only 12 and I did my first baking last night thanks to you of course…
It’s sooo easy.. it was a tv dinner, although I did struggle a little with when to take it out I feel like that’s a common issue.. I’d say I’m pretty good at baking.. I feel like baking bread wouldn’t be hard at all..
Awesome! On to many more great bakes! 😎
@@ChainBaker I was trolling.. 😑😑
Go do something useful then
@@ChainBaker I did.. sour pants..
I bet you've an incel
I was actually preparing a potato bread this week! I had too many potatoes, so I ended up making a carbonara mash. Highly recommended.
Just add some milk, some parmeggiano, black pepper and cream cheese will also work a treat. I didn't have bacon, but I had chickpeas brined and cooked in salt, garlic, onion powder and smoked paprika, with a bit of soy sauce and seaweed for umami for a different project and it worked perfectly.
Sounds delicious but how is that supposed to be Carbonara mash
@@geekmac9349 Because it tastes like carbonara.
In Brazil we have a very common food called "Pão de Batata" (potato bread), which is a [sic] bread made with potatoes and usually filled with catupiry or shredded chicken and catupiry. It's slightly sweet and very delicious. Recommend that you try it!
Other typical breads here are "Pão de Aipim" (cassava bread) and "Pão de Milho" (corn bread), but these one usually are made as loafs and are also delicous
I'd be interested to see ChainBaker try out a recipe for pão de queijo. It kind of flies in the face of a lot of breakmaking principles since it's made almost entirely out of starch and not gluten, but the final product is surprisingly bread-like in texture anyway.
You said "pão de batata" and you made me remember this old meme: ruclips.net/video/Jl8_pGbjblE/видео.html
@@LorddOfTheCastle The channel "Amo pão caseiro", not long ago, made a very good and well explained recipe of pão de queijo.
@@LorddOfTheCastle Although I love pão de queijo, the texture has nothing to do with regular bread. It's chewier, stickier and a little "rubberish".
My grandma also bake a cheeseless version called "pipoca".
@@mateusfccp It is, but the inside of it still looks like a super high hydration bread, with lots of holes and stringy bits. They also taught me the importance of letting your bread cool down, because if you try to eat pão de queijo right after it's cooked, you get cheese flavored gummies lol
Rewatching this video again, since you mentioned the potato starch gelatinized when cooked almost reminds me of a tangzhong. Maybe that’s similar to how it changes the final texture here.
I'm SO confused right now but I'm definitely going to try it out.
Super comprehensive and well explained. Thanks for sharing this one! There's so many potato varieties - I wonder what you could do with purple potatoes or Asian sweet potatoes.
Those would be interesting. I might try it someday.
UBE BREAD!! I bet that would be pretty good!! Extremely purple if not, none the less!! lol
Damn! That's the episode I was waiting for, after 1st time I've tried sheldo's kitchen soft potato buns, sweet!
Awesome work. I'm thinking of using yucca too.
Seems like potatoes act like tangzhong in Japanese bread. I have a cinnamon roll recipe that calls for potato flakes or mashed taters. It's very good. Thanks Charlie!
thank you for the explanation, it helped a lot
This is like lefse, but in a bready form! What a surprise, never even thought about it until it came outta the oven!
Potato bread has always been my favourite to both eat and bake, but when I had to go gluten-free (coeliac) I went through dozens of failures before I finally hit on a recipe that works every time - ratios that are remarkably similar!
Charlie FWIW I just joined Flickr only so I could share pictures of my GF Potato Bread bake from this week. The failures, and they were many, were spectacular. But this is the bread my wife and I eat every day. 😊
I'm looking forward to it! :)
A great video! In a similar vein, during WWII French bakers used white beans in lieu of flour as flour was hard to find. After the war, beans were still cheaper than flour, so they continued the practice after the war until the French government imposed limits on the use of beans. I've played with beans and like the results! You might play with beans also.
THANKS FOR SHARING SPECIALLY NOW INFLATION TIME 👍👍
Excellent, I put your technique to use in my favorite sandwich bread. I added potato and it worked great, I used a leftover baked potato run through a ricer. Thanks!
Do you have a similar video for taking a favorite sandwich recipe, and converting it to a multigrain loaf using a hot cereal mix or by adding your own grains?
This is it ruclips.net/video/eH-JauKo0zo/видео.html ✌️😎
Can't wait to try this! Thank you! 🍞
Thank you i was waitting for this! ❤🎉
I have to try this with my high hydration baguettes!
Another amazing recipe.
My question is, that with the addition of the Potato, can this be classified as low G.I bread? As usually potato breads are marketed as low G.I breads.
The amount of potato is relatively small, so I'm not sure if it changes it enough. But I'm definitely not qualified to answer that anyway 😂
I’ve made potato bread with American mashed potatoes. which is made milk & butter. Turned out nice . Can’t remember proportions. Older, softer, riper spuds seem to work well.
I’ve been meaning to try Dillon’s hilarious tiktok of a potato donut from 1935 or something. His colourful judgement of the assertion that potato donuts (🤮) warranted an appearance in a cookbook was super entertaining but by the end he couldn’t believe how good they were. 😂
Nice video! There is a very streamlined way to make potato bread by using instant potato puree (yes, I am talking about the yellow powder from a bag). When combining the incredients, the dough looked so dry, that I added much more water, until it looked like any other dough with wheat flour. But after letting it rest, it became a sticky mess, so I had to compensate by adding more flour and using lots of flour while shaping. The result still was a good looking and very tasty bread, but no way I can replicate it. Do you have an idea for a simple formula, in case you ever tried this?
I've never used it. I'll add it to my list ✌️
Good day to you, thanks for sharing this video. Could potato starch/flour be used instead of actual potatoes? If so, I am thinking that this could simplify the process somewhat.
It can be used to make the crumb of bread softer. But the effect on taste and texture will be very different from actual potatoes.
Thank you for the tutorial. Can I take potato flour instead of potatoes?
You'd have to increase the hydration to avoid making the dough too dry. Potato starch has a different effect on bread, so you won't get the same result as in this video. Starch will make the loaf lighter, but not as creamy and chewy as fresh potato.
@@ChainBaker Thank you very much for your helpful reply. I'll put potatoes on my next shopping list. ☺
Great! I've tried with some dehydrated potatoes flakes (the mix for purè in cold water) and I felt the bread was softer. 1/5 of flour equivalent.
My families Cinnamon Roll recipe uses plain instant mashed potato flakes and makes a great roll.
Thank you!
Havent tried potato, but did same with banana with similar affect. You do get a very slight banana taste if you search for it. Spuds will be next! Cheers
One of my go to recipes, is similar to this recipe but adds cooked rice to the bread instead of potatoes. Creates a bread that keeps well, toasts amazingly well. Crispy texture from the rice. Not sure of the history of adding rice to bread. original recipe came from Jill Graham Breadmaking 1983
Can i use smash and replace potato water with milk? Great video btw!
What is smash?
@@ChainBaker dehydrated instant potato
It could work. But fresh is always best I'd say.
hey biggest fan of your vids i tried the babka muffins and its doing wonders in our bakery i was even given a salary raise GOD bless you
my bakery director has been talking about this recipe how is it
can we use it for normal bread and sell it to customers?
is it softer than the normal one'?
whats the shelf life period?
Congratulations. I am so happy for you
Awesome! You can use potatoes in any bread. It will make it last a longer for sure. Can't say how long because I always eat it.
can you use this type of dough with fillings??
Sure!
Great video. The use of potato starch reminded me other your videos on tangzhong. Is the texture similar, better, worse than those breads in your opinion?
They are similar. I like the the taste of the potato bread better though.
One question, how long between the folding? I was not able to find on the recipe
It depends on how long the bulk fermentation is. And the number of folds depends on the consistency of the dough. You can find videos about this topic in the Principles and The Steps of baking playlists.
I've been waiting for this video. I've always wondered if I could or should use Tangzhong along with potatoes since both use gelatinization to soften and help preserve the bread. I assume Tangzhong is not necessary when using potatoes as it is duplicative and does not add any flavor. Do you agree?
Yeah I think it should be one or the other and not both at the same time 👍
I wonder how it would be with sweet potato. I think I’ll try it for kicks!
Works pretty well. I will soon post a recipe with sweet potatoes.
@@ChainBaker yessss!!!!! Thank you!
@@ChainBaker maybe sometime if you could run an experiment on how much starch is needed for a typical batch of yeast in all ferment stages, that would be helpful for formulating unique flour types or alternatives flours that don’t have gluten, or where gluten is added, but cutting back on all but the necessary starch for the yeast for minimum net carbs. I’m still experimenting myself-your videos have given me a tremendous leg up. Potato is one of the starch alternatives I’ve been looking at for the yeast, but it seems like since it’s cooked maybe it doesn’t help out the yeast for ferment afterall.
Hi Charlie...I have potato starch, and I'm not sure how I can use it. Can it be used for bread making? Any insights/tips on how?
Thank you!
Here is one use for it - ruclips.net/video/COGZOn9Rdyc/видео.html
Hi! I have a question and a request: 1. My kitchen (and flour) is quite cold. Using the calculation for temperature control I would have to use water at about 46°C, which would probably kill the yeast. Any suggestions how to solve this issue? Heat up the flour?
2. I know some might consider this sacrilege, but I would love a recipe for a high portein sandwich bread using protein powder, rather than a bunch of seeds/nuts.
Thank you for your videos. I have leaned so much from them!
46c would very likely kill the yeast . I think max is usually 43. Using a lower temp water is fine it just means it will take slightly longer to proof. You can compensate for that, if you want to, by increasing the quantity of yeast.
@@marchache Thank you!
Warming up the flour or using more yeast would be the solution. I would lean towards warming the flour though because temperature control is more important than quantity of yeast.
Protein powder is for drinking in my book, sorry! 😆
Hello from Argentina. How much potato starch use if I want to replace mashed potatoes?
You can use various amounts. Here is one recipe - ruclips.net/video/COGZOn9Rdyc/видео.html
What if you just use (powdered) potato starch? Will it be the same?
I have not tried that, but I think it would be different.
What happens if you combine milk and yogourt, does it make the dough super soft ?
I've never tried that. Give it a go and let me know how it turns out 😉
I had a devious thought the other day. What if you mixed vital wheat gluten with another starch(up to 14% gluten) such as tapioca, potato, even glutinous rice flour to make your own flour mix? Do you think that would work? It would certainly change the texture of the final bread if it one can even be mixed.
Never tried it, but it could work to some extent. Perhaps I'll give it a go someday.
❤️
Cheers, Poly! 😊
Shouldn't the flour be reduced according to the potato added in order to achieve the same size bread later on?
If I bake a 1000g bread with 600g flour usually and add 300g of potato the loaf will end up at around 1400g together with the increased hydration. To keep the potato bread at 1000g as well the flour should be reduced by roughly 20% to 470g and then make it 240g potato,, right?
I haven't actually tried it yet, just doing the calculations according to your info.
Btw.: Where did the video about sugar % go?
Totally. If using only small amounts, you can get away with just adding potatoes without any other significant adjustments. But if you want to add larger amounts, then you should definitely play around with the whole formula.
A couple of sugar videos are in the Principles of Baking playlist, and there will be a new one coming very soon ✌️
Forever on a quest to make Martin's potato rolls for my burgers without additives. Time to experiment with your calculations...
Gonna try this next time I bake :D But I'm still waiting for Chimney Cake recipe ;)
Might be a long wait 😆
I remember hearing about K-brot from world wars in Germany and how it started at 5% potato and eventually became KK-brot at 20% potato. Its a rye bread with potato added and was disliked due to not having a crisp crust.
Can you try this with sweet potato?
Yes. But sweet potatoes are less starchy and more watery, so you would need to adjust the recipe slightly.
Please could you tell me amount of potatoes in grams if i use 1 kilo flour ?
It's up to you. Use the calculations and ideas I provided in the written article and create your own recipe ✌
Potato bread is the best.
When I first got a breadmaker, around 15 years ago, I tried to adapt a basic white loaf recipe to add potato. The resulting dough monster tried to escape the machine and take over the kitchen during the first proof. I should probably try it again… if I can convince my husband that we can contain any doughy breakouts.
How about fine-grating a potato into the dough?
It would not have the effects described in this video, but it would be interesting to see how it turns out.
I have been adding 1/4 cup of potato flakes to my whole wheat-rye bread. I use a bread machine, though.
Why did you add oil but not include it in the recipe? Was it just for the flatbread?
The written recipe is for the loaf not for the flatbread
@@ChainBaker ok thanks
Please do an egg substitute and a fat substitute video. Compare substitutes to get similar effects as eggs and fat. Cheers!
Charlie: I have added potato flakes/instant mashed potatoes/potato starch to my white bread recipes for many years. I usually add 1-2 tablespoons per loaf and increase the water by a tablespoon or two. This keeps my bread moist longer. An easier method to use real potatoes is to wrap in plastic wrap and microwave for 7-10 minutes or place clean pierced potatoes skin and all in a covered dish inside the microwave for 8-10 minutes depending on the size of the potatoes. Most of us are lazy, if you are planning on potatoes at a meal just cook a couple of extras and store in the refrigerator till you make your next bread recipe, but they will only keep in an airtight container and I would not recommend leaving them in for more than 5 days. And would not keep the starchy water in the same container as the potatoes will absorb it over time.
Cheers for the great tips Kathy 😊
@kathygarner419: when you say 1-2tbsp per loaf...how many grams per loaf are you making?
You say its not as simple as jusr adding potatoes to bread but it hasnt done me any wrong yet
I'm dizzy after binging 55 episodes of pure bread science. It's one of those things you have to do to "grok" it. I've tried dozens of times but never with a lab coat and I understand that one can never understand until they fail over and over again. The variables are too many. Same thing with making beer. Control control control over every little detail. I got good at making beer so have no doubts I can make bread without a recipe. After several miserable failures. Guy is right. Working of a recipe works but it's never the same twice.
Yea potato bread is more a texture thing. I never noticed a flavour from it
Potatooo :D
I just use instant mashed potato flakes.
What about microwaving the potato? In a hurry!
Sure, that works well if done correctly.
Cutting that potato towards your hand made me cringe... 😨😯😓 have you used potato flakes as a dough conditioner?
Not yet. But perhaps I'll try someday.
"Please don't say 'mouth feel'" - Margot
Give me a better expression! 😄
@@ChainBaker hahaha! I can't find one! We will just have to live with mouthfeel.
😄
I will eat any part of any plant or animal but I won’t eat potatoes in any form except this one. Just don’t like them. However, I can’t deny they help make bread that I enjoy more.
Your formula is way too complicated and makes it impossible to do in your head. For every 1% potato subtract 0.25% from the normal hydration calculation. Would give the same result as your calculation if you had correctly summed up 67%+25%=92%. For most bakers these tend to be fairly round numbers so you only need to pull out the calculator for the last calculation, if even.
👍
pontato
You talk tooooooo moutch
Mute the sound then. Perhaps that will help.
❤