Boil potatoes until very tender, drain and let cool by placing into a cooler overnight. Cut potatoes into cubes prior mixing.
Combine all dry ingredients (including yeast) in a mixer with a dough hook, and mix for 1 minute on your mixer’s first speed. Add water and potatoes, and continue to mix for an additional 4 to 6 minutes on your mixer’s second speed, or until fully developed. Maintain dough temperature at 78°F (25.5°C). Rest the dough for 1 hour with a fold in-between.
Next, scale and shape dough into rounds or torpedoes. Proof for 1 hour in a proofer set to 85°F (29.5°C) with 85-90 percent humidity.
Bake in a hearth oven with steam. Please note, baking time will vary depending on the size and shape of the loaves. Bread is ready when a hard golden crust has formed.
The above is a suggestion only.
Please note that other Saf-Instant, Red Star or Saf-Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center by calling (414) 615-4094 or sending an email to bakingcenter@lsaf.com.
