This time I used a @suncorefoods superfood powder. The colour is sooo bright, the taste is just the same, as with a regular purple sweet potato, but much less work with boiling the potato👌🏻.
💧80 % hydration
🥛20% sourdough starter
🌾80% @kingarthurbaking bread flour
🌾20% @bobsredmill white whole wheat flour
🧂2% salt
💜 20 gr of purple potato powder for a half of the dough + 20 gr of extra water
⏱7 hours of total bulk fermentation (stretch&fold + lamination of two parts of the dough together + 3 coil folds)
No preshape this time, shaped as a batard, warm retard for 20 min, then
❄️+ 12 hours of a cold retard 3-4° C (38° F)
🔥Baked in the dutch oven (5 min with closed lid 500° F (260° С), 20 min - the lid is still closed 450° F (230° С), 15 min without the lid 410° F (210° С).
