Swirly Purple Sweet Potato Sourdough Sandwich Loaf

Updated: Jun 7

This swirly sandwich loaf recipe is derived from my Swirly Matcha-Chocolate Sourdough Sandwich Loaf. Click HERE to follow this recipe if you least fancy Matcha+Choco!


Ingredient

  • Active Levain or Cold Sourdough Discard 200g

  • Japanese Bread Flour 250g

  • Cold Fresh Milk 100g

  • Sugar 30g

  • Sea Salt 3g

  • Unsalted Butter 30g

  • *Purple Sweet Potato 50g

Method

1. During the initial stage, all dough will be mixed together, but note the steps after dividing the dough:

  • Start by steaming *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 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

  • Dough Dividing: Divide dough into halves for purple sweet potato and plain

  • Take the first dough, add mashed purple sweet potato, knead till well combined, approx. 5 minutes

  • As for the plain dough, do not need to do anything at this stage

  • Cover all the 2 dough with cloth and proof for 2.5-3 hours, or rest for 30 minutes (single proofing method)

2. Time to shape the dough (Click HERE to watch how the bread was shaped!):

  • Punch down the dough to deflate the air, roll the 2 dough into a ball individually and bench rest for 15 minutes

  • Using a rolling pin, roll each dough into a rectangle sheet

  • Stack each dough on top of each other, based on your desired sequence

  • Cut the dough into 6 strips (do not cut it through)

  • Twist each strip of dough, repeat steps for rest of dough

  • Roll it up like a "Swiss roll" and place it into a loaf tin (11cm x 19.5cm x 10.5cm)

  • Proof until it reaches 85% of the tin, approx. 3-4 hours (at room temp, 28-30°C)

3. And finally, it's ready to be baked:

  • 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

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