Purple Sweet Potato Sourdough Bread

Purple sweet potato added some extra colour to an otherwise ordinary looking sourdough bread.  Gorgeous!

Further reading:   Health benefits of sourdough & How to make sourdough starter

Ingredients

100g      Steamed & Mashed Purple Sweet Potato
  54g      Active Sourdough starter (30%)
100g      Water 
130g      Bread flour
  40g      Sprouted Spelt flour
  10g      Sprouted Rye flour

    2g      Salt
  12g      Butter 

Instructions

1.    In the stand-mixer bowl, add water, sourdough starter and mashed purple sweet potato.  Using the wooden chopsticks, stir to mix well.
2.    Add bread flour, sprouted spelt flour and sprouted rye flour.  
3.    Using the wooden chopstick, stir to mix well.

4.    Use our hands and dough scraper, briefly knead the dough until a shaggy mass forms.

5.    Autolyse for 45min - 1hour.
6.    Add butter and salt.
7.    On speed 1, using the dough hook, knead the dough for 1min.  Then on speed 2, knead for another 2min.
8.    Lastly, on speed 4, knead for another 1min.
9.    Transfer the dough to a glass bowl.

10.    Cover the bowl.  After 30min, perform the first stretch & fold.   Repeat the stretch & fold for another 3 more times with 15min intervals.

11.  Proof another 1hr 45min or until double in size.  (Total timing from start of proofing approximately 3hrs-4hrs)

12.  Cover the bowl and retard in fridge for 1-2hours.

13.  Pre-shape the dough into a boule.

14.  Cover and rest the dough for 15min.

15.  Final shape the dough into batard or any shape of your choice.

16.  Dust a proofing basket with rice flour.  

17.  Place the shaped dough into the proofing basket with its seams facing upwards.

18.  Proof the dough for 1hr-1.5hr or at least 1.5times larger.

19.  Wrap the proofing basket and finish proofing another 3.5-5hrs in the fridge.

20.  Preheat the oven with the dutch oven to 240°C for 50min-1hr.

21.  Tip the proofed dough onto parchment paper.

22.  Score the dough.

23.  Take the dutch oven out from the oven.

24.  Remove the lid of the dutch oven and carefully lower the baking paper together with the dough, into the dutch oven.

25.  Put the lid back and put the dutch oven in the oven. 

26.  Bake for 30min at 220°C (the highest my oven can reach with a dutch oven in it).  As I don't like my bread to brown too much, I normally won't bake my bread too long.

27.  Transfer the bread onto a cooling rack.  Cool for at least 2hrs before slicing.

28.  Voila!  Purple Sweet Potato Sourdough Bread is served!