Purple Sweet Potato Sourdough

Updated: Jun 7

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


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