A D V E R T I S E M E N T


Author Topic: Potato Focaccia  (Read 408 times)

0 Members and 1 Guest are viewing this topic.

Offline Pizza Baker

  • Registered User
  • Posts: 211
  • Location: Michigan
  • I Love Wood Fired Pizza!
Potato Focaccia
« on: April 19, 2018, 03:03:55 PM »
Been experimenting with Potato Focaccia using potato flakes instead of mashed cooked potatoes the last few weeks (since Mitch's Field inspired post). Getting the hydration right has been a challenge (those flakes are thirsty). This is 10% potato flakes 90% AP flour, 5% olive oil and roughly 85% water. Very tender crumb with a crisp crust.
Jim

Offline mitchjg

  • Registered User
  • Posts: 5094
  • Location: Oakland, CA
Re: Potato Focaccia
« Reply #1 on: April 19, 2018, 04:55:18 PM »
Nice job!

I am not surprised about how thirsty the potato flakes are.  I looked up Bob' Red Mill flakes and the recipe for reconstituting them into mashed potatoes looked like they needed 150% hydration.

How sticky (or not) was your dough?  Do you think you had enough liquid (I would guess you could have pushed it higher)?  The crumb looks very nice.
Mitch

“We hate math,” says 4 in 10 – a majority of Americans

Offline Pizza Baker

  • Registered User
  • Posts: 211
  • Location: Michigan
  • I Love Wood Fired Pizza!
Re: Potato Focaccia
« Reply #2 on: April 20, 2018, 05:41:34 PM »
Thanks Mitch, I've been playing with water in 5% increments. I've done as little as 80% and as high as 100%. It is sticky, but I'm comfortable working with wet dough. The crumb is more open with higher water, but always tender. I also tried 20% potato flakes and thought the crumb was too soft. Jim
Jim

A D V E R T I S E M E N T


 

wordpress