(Ultra Soft!) Purple Sweet Potato Sourdough đ
This purple sweet potato sourdough is earthy and lightly sweet, contrasting beautifully with the tartness (plus she's an absolute stunner!).
Servings 1 loaf
Equipment
- cast iron bread oven (or pot) (yup, I linked mine!)
Ingredients
- 400 g spring water
- 100 g active starter
- 450 g unbleached bread flour *
- 50 g purple sweet potato powder
- 10 g sea salt
Instructions
make your dough
- Add the water (preferably at room temp) and active starter to a large bowl. Using your hands (though some peeps favor a danish hook) mix until thoroughly dissolved.
- Add in the flour, purple sweet potato powder and salt and mix with your hands until just combined and the dough is all shaggy (and sticky).
- Cover with a kitchen towel and let it rest for 30 minutes.
30 mins later: bulk rise (plus stretch ân folds)
- Thirty minutes in youâll want to do a set of âstretch ân foldsâ: grab a hold of the dough, stretch it upwards and fold it down towards the center of the bowl. Rotate and repeat four times.
- Repeat three more times every thirty minutes.
- Allow to rest for until at least doubled in size (remember that time here is directly influenced by temperature so itâll vary greatly- anywhere from 5-10 hours)(p.s. I generally let mine go until it almost tripes as Iâve pushed it just until the point that it begins to recede back and it still comes out superb)(and I personally find it easiest to digest).
4-8 hours later: shape
- See video for guidance! Lightly flour your working surface, turn the dough out and stretch it out gently (allow it to rest for 10 minutes if it âfeelsâ like itâs resisting)(youâll know, trust me!). Stretch it out, fold the sides in, and roll it gently but tightly. You then want to roll it gently against the counter towards you a few times (this creates surface tension, making for a better crust!).Â
- Transfer to a (very well floured or lined) banneton or small-ish bowl and cover with a paper towel, place inside a plastic bag and refrigerate for 12-72 hours (depending on how long you want to proof it for).Or allow to proof at room temperature for about 2 more hours, until it springs back to touch (you literally want to poke it gently, and if it springs back you know youâre golden)(though if it springs back too quickly itâs actually under-proofed)(and, you mayâve guessed it, if it doesnât spring back at all youâre now over-proofed). i.e. this is why baking a few loafs and poking them around throughout itâs stages is highly suggested.
2 hours later: bake away!
- Preheat oven to 450°F/230°C with your Dutch oven inside for 20 minutes (some peeps bake at a lower temperature, say 420°F, it depends a bit on your oven).
- Score your loaf and place it in the dutch oven.
- Bake lid on for 20 minutes, remove lid and bake for 20 more minutes or until deeply golden brown (if you tap it on the bottom itâll also sound hollow).
- Allow to cool completely if you want it at its bestâ but 20 minutes will do if you simply canât hold your horses (and you donât want to wreck your crumb).p.s. my best suggestion for storing your sourdough is to simply keep it in your bread or Dutch oven (what I do). But investing in a bread tin is neat too!
Video
Notes
*please note that all sourdough recipes on the site are developed around King Arthur's Organic Bread Flour (for consistency sake)(and because its my personal favorite "generic" flour to bake sourdough with)(but I generally also test all the recipes with other heirloom & heritage floursâ Hayden Flour Mills makes some of my favorite blends).Â