Hooray! I love that you tell us in the instructions to just snack on the leftover potato =D hehe. And also I’m looking forward to hearing more about your unifying thesis about enriched breads! Since you mentioned that you felt like the instructions needed a little polish, I hope it’s ok that I take that as an open invitation for feedback (sorry, I’m in editor mode from reading a colleague’s manuscript yesterday). First read through, here are my initial thoughts/questions: 1) the note about additional water/milk if needed is if the potato water isn’t enough to make the mass listed, correct? I think it took me a couple read throughs to decide that was what was meant, rather than “if needed” to titrate the dough to the correct hydration during mixing later. It might be helpful to say “if needed to make the 265g”. 2) there’s a typo in step 7: “For burger or hot dog buns, divide into 2 equally-sized pieces, about 95g each...” - I think it is supposed to be 12 pieces? And 3) this is a silly point, but when you say “floury potatoes” I rationally know you mean russet or similar, but I emotionally would love to have a note to list that or a couple other acceptable potatoes (ie can Yukon gold be ok??). Thanks for listening!
Seconding the request to check the math in step 7. The total weight of dough is either 190g, 1170g, 800g, or 1200g depending on which shape you choose.
I think there was a note somewhere that you’ll end up with a bit extra that one could use to make some rolls so maybe the extra amount is just variable depending on which adventure you choose!
The language could be improved for sure, but the numbers I give are for the number of products per pan, not total. The idea is that if you want to make one of them, you need to figure out what to do with the remaining dough. In some cases you can make the full 1200g into the same thing, and in others—as with the HD buns—you have to sort out what to do with the remainder. I'll add something to the headnote explaining that. It's a little annoying, but better than having to create different formulas for each product.
David: I've corrected the numbers, but in only one case (HDBS) do you end up with much left over (unless you split the batch into multiple different products, in which case all bets are off). As for the varying amounts, the fact is—because of losses to fermentation—the final dough weight before dividing can vary significantly, so that "1200g" is an estimation anyway. The point is about how much the individual products should weigh.
Jul 14, 2022·edited Jul 19, 2022Liked by Andrew Janjigian
I am making the bread right now, and I noticed that adding the honey has been left out of the instructions. Based on previous recipes, I added it with the water. Thanks for the recipe! My family is super excited about it.
I had trouble with hydration, probably due to the use of potato flakes substituted for the cooked potato. Dough was dry, then lumpy from the potato flakes, which I hydrated with the extra water called for in the substitution. I incorporated the other ingredients with the addition of more water, then had to add flour a bit at a time due to overcorrection. After much mechanical kneading with the dough hook, finally had a smooth, silky, elastic dough with a lovely color from the turmeric. Waiting for the loaves to proof now. Dough was easy to handle in the final shaping. Now in the oven and looking forward to the final result.
Christine! Your issues with hydration were my fault. The correct ratio is 1:3.5 flakes to water, not 1:2. I've corrected it, sorry about that. It sounds like the dough was hydrated enough, despite that.
Thank you! I made note of it in my printed recipe. Makes perfect sense as it is equivalent to the final weight of the prepared potato called for in the recipe.
so excited to try this!! they look incredible
send me results when you do!
Hooray! I love that you tell us in the instructions to just snack on the leftover potato =D hehe. And also I’m looking forward to hearing more about your unifying thesis about enriched breads! Since you mentioned that you felt like the instructions needed a little polish, I hope it’s ok that I take that as an open invitation for feedback (sorry, I’m in editor mode from reading a colleague’s manuscript yesterday). First read through, here are my initial thoughts/questions: 1) the note about additional water/milk if needed is if the potato water isn’t enough to make the mass listed, correct? I think it took me a couple read throughs to decide that was what was meant, rather than “if needed” to titrate the dough to the correct hydration during mixing later. It might be helpful to say “if needed to make the 265g”. 2) there’s a typo in step 7: “For burger or hot dog buns, divide into 2 equally-sized pieces, about 95g each...” - I think it is supposed to be 12 pieces? And 3) this is a silly point, but when you say “floury potatoes” I rationally know you mean russet or similar, but I emotionally would love to have a note to list that or a couple other acceptable potatoes (ie can Yukon gold be ok??). Thanks for listening!
Liang - thanks for the useful feedback, I've updated the recipe accordingly!
Seconding the request to check the math in step 7. The total weight of dough is either 190g, 1170g, 800g, or 1200g depending on which shape you choose.
I think there was a note somewhere that you’ll end up with a bit extra that one could use to make some rolls so maybe the extra amount is just variable depending on which adventure you choose!
The language could be improved for sure, but the numbers I give are for the number of products per pan, not total. The idea is that if you want to make one of them, you need to figure out what to do with the remaining dough. In some cases you can make the full 1200g into the same thing, and in others—as with the HD buns—you have to sort out what to do with the remainder. I'll add something to the headnote explaining that. It's a little annoying, but better than having to create different formulas for each product.
David: I've corrected the numbers, but in only one case (HDBS) do you end up with much left over (unless you split the batch into multiple different products, in which case all bets are off). As for the varying amounts, the fact is—because of losses to fermentation—the final dough weight before dividing can vary significantly, so that "1200g" is an estimation anyway. The point is about how much the individual products should weigh.
I simply have to make these
Ooohh, can't wait to bake these this weekend!
I am making the bread right now, and I noticed that adding the honey has been left out of the instructions. Based on previous recipes, I added it with the water. Thanks for the recipe! My family is super excited about it.
Fixed it, thanks!
I had trouble with hydration, probably due to the use of potato flakes substituted for the cooked potato. Dough was dry, then lumpy from the potato flakes, which I hydrated with the extra water called for in the substitution. I incorporated the other ingredients with the addition of more water, then had to add flour a bit at a time due to overcorrection. After much mechanical kneading with the dough hook, finally had a smooth, silky, elastic dough with a lovely color from the turmeric. Waiting for the loaves to proof now. Dough was easy to handle in the final shaping. Now in the oven and looking forward to the final result.
Christine! Your issues with hydration were my fault. The correct ratio is 1:3.5 flakes to water, not 1:2. I've corrected it, sorry about that. It sounds like the dough was hydrated enough, despite that.
Thank you! I made note of it in my printed recipe. Makes perfect sense as it is equivalent to the final weight of the prepared potato called for in the recipe.
Happy to try this! Minor typo in #7: you've got hotdog buns twice. I assume the first instance can be deleted.
Fixed it, thank you!
Does anyone know how to add a photo here? I made these today but couldn’t figure out how to add a pic.
Alas, that is not possible yet.
I made this recipe the other day and thought it was incredible! Such a lovely texture. Thank you for sharing.