Purple Sweet Potatoes make for nice colors and potato in a sourdough bread gives it a more juicy and chewy crumb and the flavor is absolutely great. What if we would use purple sweet potatoes? The problem was that I can get sweet potatoes, but the variety that retains its beautiful, purple color is sometimes hard to come by.
So we had a look around for some potato powder that would help. We found it surprisingly quickly on-line and so we ordered a small bag. We used one of our base recipes and made a small change that allowed us to use the potato powder. The results are just amazing not only in texture but also the color of the bread
A slice of the purple sweet potato bread
Potato in a sourdough bread gives it a more juicy and chewy crumb and the flavor is absolutely great. What if we would use purple sweet potatoes? The problem was that I can get sweet potatoes, but the variety that retains its beautiful, purple color is sometimes hard to come by.
So we had a look around for some potato powder that would help. We found it surprisingly quickly on-line and so we ordered a small bag. We used one of our base recipes and made a small change that allowed us to use the potato powder. The results are just amazing not only in texture but also the color of the bread
When shaping the dough and letting it rest on the bench, we noticed it was not only holding its shape very nicely but the few added grains made it look really good.
Judge for yourself – this bread didn’t hang around too long. It shows off anything you put on it and it got eaten very quickly.
A purple sweet potato sourdough bread with a bit of extra grains to give it a nice crumb. This one uses a Spelt based Sourdough and wants a little more time for preparation.
It's baked in a dutch oven for a great oven spring. Try it with some Italian Prosciutto or topped with smoked Salmon.
Preparation time at baking day: approx. 3 hours Total Preparation Time required: approx. 28 hours
Ingredients
Sourdough - Spelt
50 gr Spelt Flour
50 gr Water
5 gr Sourdough starter (Spelt)
Soaker, seeds, meals, Fruit, etc.
50 gr Multigrain mix (cracked)
60 gr Water - boiling
Main Dough
320 gr Bakers Flour
100 gr Whole Wheat Flour
17 gr Purple sweet potato flour
220 gr Water - cold
2 gr Yeast (dry)
8 gr Barley Malt (dry - active)
8 gr Barley Malt (dry - inactive)
10 gr Kosher Salt
Preparation & Baking Instructions
Preparing Sourdough
Mix flour, water and sourdough starter for sourdough at dough temperature of 26 °C. Rest dough for approx. 24 hours at 23 °C.
Prepare Soaker
Mix the grains with the boiling water. Let the mix rest at room temperature for at least 2 hours, then place in refrigerator or even in the freezer until you reach a temperature of less than 20 °C. Make sure the mix doesn’t get frozen if you place it in the freezer.
Prepare Main Dough
Dissolve the salt in water. Combine all the dry ingredients in the mixing bowl. Then add sourdough and salted water and mix on low for 2 minutes. Add grain mixture to dough and mix in for another 2 minutes on slow setting. Now mix on high for 6 minutes. Take out the dough and rest it for 15 minutes on the bench. After 15 minutes, form a round loaf and let rest for another 1 hour.
After 1 hour, form the loaf into the shape you like (round or long) and put some tension on it by rounding it a few times. Place with the seam down in a banneton that has been dusted with potato starch. Rest loaf for 6 hours in the fridge or until 3/4 proofed.
Baking Instructions
Place a dutch oven in your oven and pre-heat to 250 °C. Place loaf into the hot dutch oven, cover with a lid and bake for 15 minutes. After 15 minutes, remove lid and reduce heat to 180 °C. Bake at 180 °C for another 15 minutes. Remove bread from the dutch oven and bake another 15-20 minutes for a good crust.
