Purple Sweet Potato Sourdough Sandwich Loaf

This is my granny's favourite bread among the list! Since I'm visiting granny today, I will make this and bring it over to her.

Though purple sweet potato may sounds ordinary as an ingredient, it may be tricky to handle. Hydration and sweet potato proportion play a crucial role. Developed from the foundation of my bread loaf recipe, gave some tweak and...ta-dah, new bread loaf is born!

Ingredient

• Active Levain or Cold Sourdough Discard 200g

• Japanese Bread Flour 250g

• Cold Fresh Milk or Non-dairy Milk 110g

• Sugar 30g

• Sea Salt 3g

• Purple Sweet Potato 60g

• Unsalted Butter 30g

Method

• Steam purple sweet potato for approx. 20 minutes, mash it and set it aside to cool

• In a stand mixer, add active levain/sourdough discard, bread flour, sugar, salt, milk, mashed purple sweet potato into the mixing bowl except for butter and knead until combined, approx. 3-5 minutes

• Add butter, knead until windowpane, mix well, pause and stop along the way to scrap down the sides of the bowl, approx. 10-15 minutes

• Cover with cloth and proof for 2.5-3 hours, or rest for 30 minutes (single proofing method)

• Punch down the dough to deflate the air, divide accordingly, roll into a ball, and bench rest for 15 minutes

• Shape and proof until it reaches 85% of the tin (11cm x 19.5cm x 10.5cm), approx. 3-4 hours (at room temp, 28-30°C)

• Preheat oven at 180°C for 15 minutes

• Bake at 180°C for 30 minutes (oven setting varies, please observe and adjust accordingly)

• Remove from tin and cool for at least 3 hours before slicing

Note

• Masuda Canada100 is used as Japanese Bread Flour (Protein 13.2%), the product can be found at our shop, simply click "Order Form" to find out