Yellow Sweet Potato Sourdough bread

This Yellow Sweet Potato Sourdough bread was baked in Dutch Oven.  In a previous attempt, the yellow sweet potato was steamed and the cooked sweet potato was very dry.  As a result, the bread was dense and had poor oven spring.  In this more satisfactory attempt, the yellow sweet potato was boiled instead and the cooking water is used as the liquid required in the recipe.  The bread  rumb is tender and the bread has a much longer shelf life.

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

Ingredients

  80g      Refreshed sourdough starter (40%)
  60g      Yellow mashed sweet potato (25% of Total flour including those in starter)
              (cook the yellow sweet potato for about 15min-20min until fork tender, then mash while still warm)
100g      Chilled sweet potato water (the water from boiling the potatoes)
195g      Bread flour
    5g      Rye flour

    3g      Salt

Instructions

1.    To the stand-mixer bowl, add all the ingredients except the salt. 
2.    Using the paddle attachment, briefly combine the dough until a shaggy mass forms.  (takes about 30s to 1min)

3.    Autolyse for 45min - 1hour.
4.    Add salt.
5.    On speed 2, using the dough hook, knead the dough for 4min. 

6.    Chill the dough in fridge for 15min.  The local weather is about 29°C-30°C, so chilling lowers the temperature of dough for further kneading later.
7.    On speed 2, knead the dough for 5min.  Cover the dough and rest 5min.

8.    On speed 2, knead the dough for 4min, then speed 4, knead 1min.  Dough would have become silky and reached windowpane.

9.  Proof at room temperature (RT about 29°C-30°C) for 2hr or until double in size. 
10.  Degas the dough.  (Optional)

11.  Pre-shape the dough into a boule.

12.  Cover and rest the dough for 15min.

13.  Final shape the dough into any shape of your choice, using tension pull.

14.  Dust a proofing basket with rice flour.  

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

16.  Final Proof the dough at RT (about 29°C-30°C) for 35min.

17.  Retard in the fridge for about 2hr-4hr.

18.  While the dough is final proofing, preheat the oven with with baking vessel to 240°C for 45min-1hr.  (My oven can only reach maximum 220°C with the dutch oven). 

19.  Tip the proofed dough onto parchment paper.

20.  Score the dough.

21.  Take the dutch oven out from the oven.

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

23.  Put the lid back and put the clay baker into the oven. 

24.  Bake for 15min at 220°C (the highest my oven can reach with the dutch oven).

25.  Take the bread out from the dutch oven and put on a smaller tray.  Continue baking another 20min with the convection setting (fan setting). 

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

27.  Voila!  Yellow Potato Sourdough Bread is ready to be served!