Purple sweet potato sourdough, this time I used boiled potato puree, cause now it's so easy to find in our stores good seasonal purple sweet potatoes😉 The dough with purple sweet potato puree has a different colour if to compare it with a powdered variant. Puree makes the dough look like a cotton candy ice-cream, it's a gorgeous colour!
Don't expect to see such colour at the very end of mixing, it will be different in the very beginning of fermentation. During the time of proofing the dough will change a lot and the colour will become more pink.
It's not a typical pan loaf: the dough is more liquid than a regular sandwich bread dough. It's just a variant of a usual country bread dough that is shaped as a batard, but just baked in a pan. I used a regular Pullman loaf pan.⠀
INGREDIENTS:
🔹300 g bread flour (King Arthur organic)
🔹75% hydration (262 g water: you should decide by your flour how much water to add, the consistency is not very liquid)
🔹60 g of an active sourdough starter (100% hydration), at least doubled in size and still at peak
🔹8 g dry milk
🔹6 g salt
🔹8 g sugar
🔹10 g of butter
🔹3-4 table spoons of mashed purple sweet potato puree
First of all I prepared purple potatoes: boiled with skin for 30 min and cooled down, peeled off the skin and mashed potatoes nicely with a fork.
DOUGH HANDLING:
⏰ 1 h of autolyse in the fridge (just water+flour), then add starter and mix for 3 min in a stand mixer at a low speed - 30 min rest
⏰ then we add salt, sugar, dry milk and mix the dough for 10 min more at 1-2 speed in the mixer until the dough is smooth and strong, and then add soft butter at the very end of mixing, when the butter is kneaded nicely into the dough, we add purple puree, mix for 1 min more. If you knead by hands, the total time of kneading is 20 min.
⏱ 7 hours of a total bulk fermentation at 25 °C (76 °F ): lamination - 1h after mixing, then 2 sets of coil folds every 1 hour. The dough had the rise of 80% in a spy glass before shaping.
80% growth is ok for my flour and hydration, cause it's quite strong and the gluten was nicely developed. If your flour is weaker or the dough is more liquid, you can start shaping at a 60-70% growth rate.
If you want the crumb to be more even and not so open, for sure you can use a little bit less water and make the consistency of the dough stiffer. It will be easier for you to shape it, but make sure that in this case your dough will need to proof up to 100% rise in a spy glass: stiffer dough should double in size or even grow a little bit higher. And warm retard should also be a little bit longer: 20-30 min and then put it into the fridge overnight.
No preshape, shaped as a batard, then I put it on a parchment paper (the seam should be underneath) and put it with the help of parchment paper inside of the pan. A warm retard - for 10 min on the counter.
❄️ + 12 hours of a cold retard in a bread pan (the dough is covered) at 3-4°C (38 F°).
In the morning I sprayed nicely the top of the dough with water and put the pan in the oven where I previously heated a tray with lava stones during 30 min at 230 °С (440 °F). Then I poured 200 g of hot boiling water on the stones and closed the oven immediately, it's necessary to create steam inside the oven.
Baked at 230 °С (440 °F) for 15 min, then 25 min at 200 °С (390 °F) until golden brown on top. Baked bread should have the temperature inside of the loaf 96 °C (205 °F). Take the bread out of the pan just after the end of baking and let it cool down on a rack.
I hope you will enjoy it!
