Delicious Marbled Purple Sweet Potato Sourdough Bread made Purple Sweet potato puree,sourdough starter, mixed flour, salt and water.
I have been trying to make purple sweet potato sourdough bread for long time, every time it failed for some reason or the other. Finally, I decided to make this Marbled Purple Sweet Potato Sourdough Bread. It is not only delicious, but it is also a wonderful toast bread too. Since purple sweet potato is rich in sugar it will affect the fermentation.
What is nutritional importance of Sourdough bread
If you are a bread fan, then try Sourdough bread as a great alternative to conventional bread. Its lower phytate levels make it more nutritious and easier to digest. Sourdough bread also seems less likely to spike your blood sugar levels, which makes it an option for those monitoring their blood sugar.
This marbled purple potato sourdough bread is made with sourdough starter. You can make with yeast if you do not have a sourdough starter in hand.
Can I use any sweet potato?
Yes, you can use any sweet potato varieties. Here is I used purple sweet potato; you can use normal orange one too. However always start with less amount. I think we can use up to 30% of the total weight of the dough. If you use more it will affect the fermentation. Also do not use cinnamon along with sweet potato sourdough, it can become sluggish.
How to cook purple sweet potato for the sourdough bread?
My initial attempts baking or roasting the purple sweet potato ended up with a very dry bread. This time I steamed sweet potato so that it can retain the moisture. I think steamed version gives more moistness to the dough, so make sure to adjust the hydration of the flour.
Purple sweet potato dough tends to slow the activity than the one without them.
Main ingredients for the Marbled purple sweet potato sourdough bread are
Flour: I used a mix of bread flour, rye flour and whole wheat flour. You can either use this combo or just bread flour and whole wheat flour
Sweetener: I did not add any sweetener to the recipe, if you want you can add maple syrup. Then you need to ferment the dough little more than the numbers of hours mentioned in this recipe.
How to create Marbled effect with sweet potato dough?
I did incorporate the purple sweet potato dough during the lamination process. I did only one coil fold, if you do one more coil fold you get more Marbled effect with Purple Sweet Potato Dough. You can get more marble effect if you bake it in loaf tin. I will try that next time.
Points while baking the marbled purple sweet potato dough ?
1) Make sure not to over ferment the dough as it will be difficult to score. Give a maximum of 5 hours for the bulk and 12-14 hours for the proof.
2) This purple sweet potato sourdough bread tastes great if you toast them with butter they great with some jam.
3) you can freeze this bread. If you want. Slice them into individual pieces and freeze them that makes easy when you are planning to reheat them.
If you like vegetable or fruit sourdough bread then try these following bread
Marbled Purple Sweet Potato Sourdough Bread
- 26 g starter
- 60 g bread flour
- 25 g whole wheat flour
- 85 g water
- 320 g bread flour
- 50 g whole wheat flour
- 50 g spelt flour
- 286.5 g water
- 250 g butternut squash puree
- 156 g active sourdough leavain
- 190 g purple sweet potato
- 9 g salt
- In the morning make your dough combine 2 tablespoons (15-20 grams) of unfed sourdough starter with 85g of water 60 g of bread flour, and 25 g of whole wheat flour. Mix until there are no dry bits of flour, cover loosely with plastic wrap and let sit out for 4-5 hours or until it doubles in volume.
- While leavain is getting ready, autolyse the flour, mix bread flour, spelt and whole wheat flour with water and set aside. You can give at least 1 to maximum of overnight if you want.
- Once leavain is ready mix in with the autolyzed dough and set aside for 30 minutes.
- . After the 30 minutes is up add salt. Mix well and cover the dough again.
- Then turn the dough every 30 minutes for until 1hours. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you handle the dough.
- After an hour, divide the dough into to two and incorporate purple sweet potato into one half of the dough. Set aside for another 1 hour.
- After one hour do a lamination of the dough. Means spread the dough into thin sheet and fold them into a letter fold.
- After 1 ½ hours is up, let the dough rest for hour interval before you turn it again.
- Then transfer the dough lightly floured workspace and shape them into round like this. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. Work this into a round shape, and place seam side up in a proofing basket lined well with flour.
- Let rise overnight in the refrigerator.
- When you are ready to bake preheat oven to 475°F.
- Remove the dough from the proofing basket and score the dough then transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
- Bake at 475F for first 15 minutes
- Turn the heat down to 450°F and cook for 15 minutes.
- After 15 minutes remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 15 minutes, until the crust is deeply caramelized.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.