
Purple Sweet Potato Sourdough
Updated: Jun 8, 2021
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