How to Make Silky Smooth Potato Bread

There are several methods and ingredients that can be used for making bread softer and lighter. Eggs, fats, dairy products, the scalding method, different flours, etc. Each can be used on their own but a combination of two or more can make bread even softer. Potato is another great and surprising ingredient that can be added to bread dough to make it extra fluffy and to make it stay softer for longer. I have made a whole video on this topic which you can find in the Principles of Baking playlist.
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#Bread #Baking #ChainBaker

[@ChainBaker]

📖 Find the written recipe in the link below the video. 🥨 Get early access to videos ⤵ kzbin.info/door/zSKbqj9Z042HuJTQI9V8ugjoin 🌾 Buy me a bag of flour ⤵ 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/ 🍞 Visit my friends at ⤵ www.breadbakingathome.com/

[@nikolateslawirelessradio]

I made this the following day the video came out. We have been making our own bread for 10 years. My wife is russian so she had me make Charlies black russian bread. She liked but didn't want any more. Then made the country load (rye bread), we both loved that. When we used all the malt, it was so expensive these days for a small jar, we stopped making it. Then we tried the Potato bread and have made that ever since. Its fantastic. Stays soft for 5 days. We tried different methods, same day, 1 day cold fermentation, 2 days cold fermentation. All 3 are great, but same day produces the softess loaf, while the cold ferm produces a more pronounced taste. Still soft, just not as soft and silky. She loves it, I love it. We make up a months worth of mashed potatoes as to not have to do it for each loaf which is a pain. Thanks Charlie for this one.

[@CT11218]

I wanted this video so bad! My kids are your fans, they're not into baking but are really into me watching your videos for recipes and inspiration. My kiddo doesn't even speak english yet and still knows who CHAIN BAKER is!!!!

[@ChainBaker]

That is great to hear! 😁 Happy baking!

[@Jeepy2-LoveToBake]

Baked two loaves last night - sharing 1/2 loaves with family and neighbors. This is an outstanding "step up" from your original Potato Bread recipe. Thank you!! Photos have been posted (#302). 🍞🍞🍞

[@darthlaurel]

You pack so much information in these videos. Thank you for this recipe.

[@Jeepy2-LoveToBake]

I have a bag of the yellow potatoes and a potato ricer - I guess I have everything I need to make this recipe 🤩 I can hardly wait.

[@curtisworthing6036]

Another hit!! I baked this recipe today. Wow, a massive loaf. I made the dough about 10am and baked it at 4:30pm. Oven spring was huge, almost 6" tall.

[@Bird2udroid]

Not only do I love this bread, but I love the addition to my knowledge base. The more that I know, the easier it is to produce wonderful bread. Keep it up, my friend. Soon, you'll have an army of bakers teaching an army of bakers. ❤

[@ChainBaker]

Happy baking! ;)

[@vyacheslavbernard6861]

This is one of the best sandwich breads that I have made. It is super easy to make, and the aroma, taste, and color are all wonderful. It is definitely a keeper. I can't wait to make some French toast with the leftovers. Thanks 👍

[@ChainBaker]

Awesome! ✌️😎

[@kattykakes8135]

Fantastic job! 🩷🩷

[@swawa1]

This recipe looks delicious. Thank you.

[@piozem]

Man, i made it today...just wow!🤤 Nothing left after today's dinner😢😅 thank you, again, Maestro!🍻

[@ChainBaker]

Nice one! Then you must mix another batch 😁

[@piozem]

This is my only option now😂

[@pepperpot979]

Amazing instructions ❤

[@nuclearcrow28]

This is straight-up powerful.

[@kevinu.k.7042]

That is a lovely bread. 👍

[@AndyTheWatchdog]

this looks SO GOOD 🤤 have some potatoes I've been meaning to use for a while, thank you for the video!

[@jpmonardes4007]

Voy a tener que hacerlo, no queda otra

[@catherinedavidson7145]

Haven't used potato in bread (although being Scottish, I do make potato scones). Used leftover rice - bread was moist and soft. Will try this recipe for sure! 🤗

[@stevehendry9890]

I have made this twice now. Fist time substituting Levin for instant yeast and purple yam for potato. It was cold fermented for 36 hours because of my time management. . The SD version made a complex taste. Probably never do it again. Second try using instant yeast and again substituting purple Yam for potato, was my only tweak to Charly's version. Glazed top with hole egg. When it first came out of the oven they looked exactly like a giant Purple Yams, no pic, darn,darn. Two hours later the color faded. I buy my flour in 50 lb. from restaurant supply businesses. This allows my bakes to start with 1,500g bread flour, it's not that much more than 10 lb. bags. sacks. so I Half way in the bake I shuffled loaf pans. pushing one over the back of the rack.. That 5in drop killed the loaf forever. I love SD breads. for me, it didn't work on this one.

[@KatMa664]

Potato bread is delicious. I don’t care for the look of the thin crust or the square shape of the bread of a Pullman. My favorite part is the top crust and when you use a Pullman pan, it’s almost like having four bottom crusts. But potato bread is delicious. What’s really delicious is potato and rye.

[@mikewurlitzer5217]

Finished this loaf yesterday! Exactly as claimed. Will be a permanent part of my bread rotation. Tonight Turkey sandwiches and given there is already mashed potatoes in the bread we can skip that part of the meal 😁

[@billsimpson2392]

Very nice,,, I just purchased a PULLMAN tin so I'm excited to try it out today.

[@manariitane5167]

We loved this bread. Tender and makes beautiful toast. I noticed that the crumb has larger holes which I guess contributes to the more tender bread. Thank you for improving my breadmaking!

[@bloodwolf7462]

Yey another potato bread recipe :) For sure I will try it this week. But I'm still wating for more in depth video about how far we can go with them as "fillers" for bread making. How potato % affect end result when it comes to taste, bread volume and its softness? How we should calculate in roasted potatos in hydation %? So many questions needs answer and so many more to be asked XD

[@gutschke]

A quick web search suggests that as a rule of thumb, raw potatoes are about 15% starch and maybe 80% water. Precise amounts will vary with type of potato, cooking will have an impact, and so does evaporation while cooling down. For a cooked potato, water content is probably closer to 75% and some of the starch will be lost to the cooking water. If you instead roasted/baked the potato, you might be getting closer to 70%. But as a first approximation, anything in that ballpark would be a good starting point for any recipe. Take a generic bread recipe, add your desired amount of potato, then adjust your calculation of baker's percentages. Your total flour should be increased by those 15% of starch in the potatoes. And your total water is increased by 75% of the weight of your boiled potatoes. Of course, you need to also measure how much of your cooking water you are using. If you started with a bread flour that has 13% protein, you can now reduce protein content in proportion to how much starch you added with the potatoes. In other words, you simulated having a weaker flour. Put all these numbers together and you'll be able to compute the rest of your recipe. For example, you can now adjust how much salt you need to bring things into the usual 2%-2.5% range (this is in baker's percentages). You can also compare with other recipes and check how much egg or butter can reasonably be added to an enriched sandwich dough. Again, both of those ingredients (as a first approximation) add just water and fat, which you can account for in your calculation. And when everything is said and done, nothing beats hands-on experiments. All the math is going to get you going with a recipe that is plausible. But you obviously had to estimate some of the quantities and guess some of the effects that these added ingredients have. It should become obvious during folding or kneading if your dough needs further tweaks. Take careful note and review when you are done baking. If you are not happy with the initial result your notes will help you for future iterations.

[@Jeepy2-LoveToBake]

I did love your earlier recipe and this recipe resulted in a fantastic loaf of bread. 🍞🍞Soft, fluffy and tender with a perfect crust. I have some gold potatoes 🥔🥔- will plan to make this again soon. Hi Team ChainBaker!! Charlie has 206K subscribers 🤩 - please continue to share your bakes with family, friends and colleagues and share photos on your social media channels (including links to Charlie's YT), asking your followers to subscribe to his channel. He has shared so many educational and wonderfully delicious baking videos with us - it would be great to get to 300K subscribers by the end of the year. Remember, It only takes "ONE" post to go viral..... 🏆🏆

[@4.0.4]

My wife loves potato, so I'll be sure to make this one.

[@ladykayla7417]

Several years ago, I used potato flakes (dried potato) in a recipe for bread that I was trying to adapt for my bread maker. That ended up being the most active dough/bread that I have ever experienced. It made a break for freedom from the breadmaker and I think it intended to claim the kitchen for itself. I shall perhaps try again, maybe the trauma is far enough in the past for me to face the potato bread once more.

[@camelbro]

Would you ever try to make a homemade version of 647 bread? It's like the high fiber, low carb bread you get from supermarkets. It's my go to store bought bread but I'd love to get a good recipe that gets very close to it. Love the content as always!

[@ChainBaker]

I'm not much of a gluten free baker. Never tried it. Perhaps someday :)

[@Jeepy2-LoveToBake]

Charlie, this would work as potato buns, yes? Simply divide the dough after bulk fermentation and bake for about 20 minutes? Thinking "sandwich day" at the office or perhaps serve along with your Soda Bread on Corned Beef and Cabbage day next Monday (a "belated" St Patrick's Day lunch event at the office).

[@susangarland6869]

Exactly what I was thinking. I'm going to try making hamburger buns.

[@Jeepy2-LoveToBake]

@@susangarland6869 Yes, they would be great as burger buns! 🍔🍔 👍👍

[@lluu0211]

If either of you try the buns route can you please report back with results 🙏. I've been dying for a potato bun recipe

[@Jeepy2-LoveToBake]

@@lluu0211 👍

[@ChainBaker]

That sounds just right. I may have to try it myself ;)

[@JeffO-]

How about potato starch or dried potatoes for making mashed potatoes? Great video. These would make nice buns.

[@ChainBaker]

I've not tried those. Perhaps it's time for another experiment :)

[@VishwanathSaragadamRV]

Charlie, once again a great video! Can we use sweet potato? It has more sugar, so potentially softer crumb, but it also has some fiber, which, I am not sure how it'll affect the bread. Thanks!

[@ChainBaker]

Definitely. But sweet potato is not as starchy, so the texture will be slightly different, which is totally fine of course :)

[@johnharrison3635]

I use 10 x 10 x 40 (1kg) pullman tins, scaled up your recipe and made 2, then following day sliced and put in freezer - the result both before and after freezing was quite excellent! I used a very yellow waxy potato. I will most certainly make this in addition to the usual white slicing loaf I make, however when I next make it I will reduce the sugar content as I find it a little too sweet. Question - how far can I reduce the sugar?

[@ChainBaker]

You can leave it out altogether 👍

[@federicadefilippi4680]

Potato bread is delicious, can't wait to try this recipe. How about whole wheat potato bread? Is that a thing? 👀👀👀

[@gutschke]

I am pretty sure I have seen recipes for that online. It might not be something you regularly see on the supermarket shelf, but I don't see any reason why you couldn't bake that yourself. I am sure it's delicious. You could start with this recipe and substitute about 30% of the bread flour with whole wheat. Then add a little bit more water, as most whole wheat flour does require a slightly higher hydration. See how you like the bread after making this change and then keep adjusting accordingly.

[@ChainBaker]

That could definitely be a thing. I might try it someday.

[@MAli-xs2pm]

Is the tin a 9x6 ? And Many thanks for your effort 🙏🏻

[@ChainBaker]

9x4 ✌

[@MAli-xs2pm]

@@ChainBaker 🙏🏻🙏🏻🙏🏻

[@fanJUVENTUSa]

After taking the dough out of the fridge do I need to wait for it to warm up to room temperature for the final fold?

[@ChainBaker]

Nope. Shape right from the fridge.

[@bobwintjr5511]

What conversions do I need if using a 13 inch Pullman pan?

[@ChainBaker]

Increase the amount of ingredients by around 25%.

[@ShinKyuubi]

I'm having a bit of an issue right now and you seem like you could have the answer. I'm wanting to make a loaf of whole wheat bread, but the usual temp of my house during winter where I am is in the low to mid 50s if I leave the thermostat alone, I'll usually raise it to 67 or so once the house hits about 53 (trying to keep the bills low). I'm wondering what I can do to proof the bread without keeping the thermostat running at 70+ during the winter for a day to make said loaf. Got any advice for someone making their first whole wheat loaf?

[@Tsnafu]

Just give it extra time - bread will rise just fine in the fridge, it'll have no trouble in a cool room, it'll just take longer

[@stevehendry9890]

Sometimes I start a bread early in the morning and I'm not bulk fermenting. I put it in the over. Turn oven on, listen to the burner kick in, count to ten, then shut it off. In the last three years I've only screwed this up four or five times. Distractions are panful.

[@ChainBaker]

Cold fermentation is a great option. Head over to the Cold Fermentation playlist on my channel for plenty of ideas. There are more cold fermented recipes in the Whole Grain playlist too.

[@HerEyesWereGreen]

Do you think this could work if I replaced the white bread flour with whole wheat or at least part whole wheat?

[@gutschke]

Most bread recipes can handle replacing at least part of the bread flour with whole wheat. But I find I usually have to increase hydration a little bit. That should be obvious when you handle it and it feel either too soft or too sticky. Just make small adjustments and keep notes.

[@ChainBaker]

I can't keep up with all the great advice you're dishing out. Cheers! :)

[@VinceKully]

Hey quick question: If you're putting this in the fridge to cool down and ferment for 24 hours, why do you want the dough to be ~25 degrees before you put it in the fridge?

[@ChainBaker]

The yeast needs to be at an optimal temperature to kick off fermentation in order for the dough to ferment enough during the time it spends in the fridge.

[@VinceKully]

@@ChainBaker Right! So say the dough was mixed w/ the water being at 32'C and the dough ends up around 36'C before going in the fridge. That would still work out, maybe just needs a 2nd or 3rd fold after going in the fridge to help regulate the temp throughout the dough? Also one more question: I saw in your principles video about potatoes how you either add hydration or remove flour depending on your total potato amount. Does this recipe for potato bread include both the egg and the butter in its hydration levels? I made this bread 2 days ago, using olive oil instead of butter, and flax seed + water instead of the egg (I don't consumer dairy or eggs), and things turned out totally fine (great recipe btw), I was just curious how you arrived at the quantities that you did. Was there a hydration level you were aiming for with this dough? Thanks!

[@ChainBaker]

@VinceKully yeah you'd need to do a few folds in short intervals to cool it down quicker because at such a high temperature it will ferment very rapidly even in the fridge. I take the water content of every ingredient into account when calculating the hydration, yes ✌️ the hydration of this one is around 65%

[@VinceKully]

@@ChainBaker thanks again! Your channel rocks and has helped me tremendously!

[@ChainBaker]

Cheers 😎

[@basspejs]

what if you additionally scald part of flour? :)

[@ChainBaker]

That would make it even softer!

[@roythai2599]

How would you adapt this to whole wheat version?

[@ChainBaker]

Just increase the hydration to around 80%.

[@roythai2599]

@@ChainBaker Awesome, thank you so much.

[@pelakful]

Can I add some whole wheat flour?

[@ChainBaker]

You can. Swapping 5% - 10% of the white flour without any adjustments. If you want more, then you will need to increase the hydration.

[@zvezdoblyat]

The only potato bread I've tried had been store bought. Absolutely awful. But I just realised they probably used instant mashed potatoes or some variation of that which cannot compare to a fresh beautiful potato. I hope I get to try this recipe someday soon

[@ChainBaker]

Potato buns coming soon btw 😉

[@zvezdoblyat]

@@ChainBaker Cheers! That would probably be easier for me than a loaf. I have one question though: how is this Pullman loaf pan? I noticed in several videos that you mention it leaks. Would you be able to make something runnier like brownies, a banana bread or a pound cake in this without issues? Or is it exclusively for breads?

[@ChainBaker]

@zvezdoblyat it's pretty big for those types of bakes. If you lined it well it would not leak though.

[@BookwormFUT]

Okay, here's a weird idea: In some video games, you can make flour from potatoes and then bake bread with it. Is this possible, or just a gaming gimmick? Could be an interesting experiment and I think you're proficient enough with baking to tell us whether it works.

[@gutschke]

Potatoes are about 15% starch, and around 80% water (and a few other ingredients that do matter for dough formation). You can use these components to make "a" dough. But you won't get any of the gluten that is traditionally so important for bread making. There are ways to compensate, but expect something that is closer to cake than traditional bread -- and that would be your best-case scenario. This is comparable to the struggle that people have with making gluten-free breads from alternative grains and nuts; it requires a few more hoops to jump through. Any attempt to make a pure potato bread would also requires a good amount of technique. If I really had to try this, I'd take a two-pronged approach. I'd extract all the potato starch and dry it to turn into a powder. Then I'd cook the remaining potatoes, spread them out thin while hot, and evaporate as much water as possible. Finally I'd combine dried potato starch and "mashed potatoes" until a dough ball forms -- or at least a somewhat manageable goopy mass. This will take a good amount of experimentation. I honestly have no idea what the preferred texture would be at this stage. Finally, I'd add baking powder and salt, and transfer to a pan and bake. Leavening with yeast might be possible, but is even more experimental. Don't get your hopes up for good texture if just using potatoes and potatoe starch. On the other hand, if you are OK with adding psyllium husk and maybe some other non-wheat grains, I wouldn't be surprised if you could devise a recipe for passable "bread" using just potatoes. I expect an odd texture, but it should still be recognizable. Finally, if you are OK with adding vital-wheat-gluten, then your chances of making something tasty would improve considerably. I spent a little bit searching online if anybody had succeeded in making grain-free potato bread. Apparently, it's not impossible to make something akin to flatbread. But as soon as you want something that looks like traditional breads, the lack of structure from gluten networks is going to hurt. I still think that depending on what other ingredient you are OK with, this is a challenging but doable constraint. I have converted recipes to gluten-free versions and been quite happy with the outcome. This is just a much more extreme request for gluten and grain free alternatives. But if you are more strict on the allowable additives, then no, this is not going to work well. In other words, it looks a lot like game-logic.

[@ChainBaker]

I guess you could just use dried potato powder or instant mashed potatoes instead. Never tried it though!

[@Flav0urSav3r]

wait am I missing something or is the hydration only 43%?

[@gutschke]

Raw potatoes are about 80% water, cooked potatoes are probably around 75%. You need to take this into account when doing the math. Also, don't forget the water in eggs and butter. On the other hand, there is about 15% of starch in potatoes. You should add that to the amount of flour for the purposes of computing baker's percentages.

[@ChainBaker]

What @gutsche said ;)

[@Laseroscar666]

Gaaaah?! Where is the triangle?! 4:22

[@ChainBaker]

It's not a perfect triangle but the top part of the dough is narrower than the bottom. That's what I meant ✌️