Purple Sweet Potato Sourdough

Giving a shout-out to my dear friend YL, whom is known as Bake with Paws in the community! Truly inspired by her version of Purple Sweet Potato Sourdough, so here I am adapting her method by recreating the marble look!

Baker's Percentage

• 90% Japanese Bread Flour 225g

• 10% Japanese Whole Wheat 25g

• 74% Water 185g

• 24% Levain 60g

• 2% Sea Salt 5g

• 30% Purple Sweet Potato 75g

Method (Same-Day-Bake)

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

• Autolyse flour and water for 1-2 hours

• Add levain, rest for 30 minutes

• Add salt , rest for 10-15 minutes

• Stretch and fold, once and rest for 30 minutes

• Lamination of dough, add mashed purple sweet potato and rest 30 minutes

• Click HERE to find out how to add mashed potato during lamination

• Coil fold 3-4 sets, 30-40 minutes interval and rest the dough for at least 1 hour before shaping

• Preshape the dough, bench rest for 20 minutes

• Shape the dough, proof the dough in the banneton basket for 30-45 minutes

• Cold retard for 2.5-3 hours at 1-3°C

• Place dutch oven in the oven and preheat at 250°C for 30 minutes

• Bake covered at 250°C for 23 minutes, and bake another 17 minutes at 230°C uncovered

• Cool for at least 6 hours before slicing

Note

• Total bulk time 4.5 hours at 27°C

• Nippon Murasaki Botan is used as Japanese Bread Flour (Protein 13.5%), the product can be found at our shop, simply click "Order Form" to find out