May 20, 2020 - 4:55pm
Potato Bread Dough Failing
Hi Everyone
Ive been making this potato bread recipe and finding it very hit and miss. Somedays it works great and has minimal shrinkage after baking and then others it sinks terribly at the sides and top.
Ive tried making small alterations to the recipe and then cooking time and temp with no success.
The bread is definitely cooked at internal temp is over 92 degrees c when taken out.
Is it the hydration? The Yeast or the over proofing?
Any ideas would be appreciated!
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Looks like really nice soft even crumb!
How much yeast are you using and what are your bulk/proof times?
Sorry I put recipe etc below.
this particular loaf I bulk proofed for an hour at room temp. Then knocked back and shaped, second rise was around 45 mins then baked at 180 deg c for 42 mins
sometimes I bake it at 200 for 35 mins if I am baking other loaves at the same time
I have lately been bulk fermenting for an hour at room temp (our kitchen is a pretty constant 25 degrees) and then shaping and doing the final proof in chiller and then baking the next morning straight from the chiller. It has lessened the shrinking a little bit it’s still pulling in at the sides a lot.
i did a batch yesterday with extra flour and it baked well with no falling after baking but the crumb was to closed and it was quite heavy. Whereas the original recipe is supper light and fluffy
Yes it’s beautifully soft and fluffy!
it does seem to have quite high yeast quantity but I presumed that was be cause it’s very enriched.
the recipe I use for 3 loaves (I am making large sandwich loaves) is
3 cups mash (I use instant for consistency)
6 eggs
3tbsp dry yeast
300g sugar
1260 g strong flour
4 tsp salt
375g milk
335g butter
Check out this article. The author tried to change many factors to locate the cause.