Sweet Potato Bacon Sourdough Discard Bread

grilled cheese sandwich on sourdough discard bread.

5 from 1 vote

Sweet Potato Bacon Sourdough Discard Bread

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This sourdough discard bread uses mashed sweet potato and crisp bacon to make the perfect sandwich loaf for your next grilled cheese sandwich.

Total Time8

Course: Bread

Cuisine: Unspecified

Servings:

Calories: 129kcal

Author: Joanne Stekler

Ingredients

8 strips bacon
1 cup mashed sweet potato
1 cup (125 grams) whole wheat flour
3 cup (375 grams) bread flour plus more as necessary
½ teaspoons instant yeast optional
127 grams levain sourdough starter discard
1 cup (250 grams) lukewarm water plus more as necessary
2 tablespoons maple syrup
1 teaspoon salt

Instructions

Cook the bacon until just barely crisp (I baked mine on a roasting pan at 425°F). Transfer to a plate covered with paper towels to let cool.
8 strips bacon
In a large bowl, mix the sweet potato, flours, yeast (if using), levain/starter, water, and maple syrup, initially with a spoon or spatula and then by hand. The mixture should be somewhat sticky, so add small amounts of flour or water as needed. Set aside.
1 cup mashed sweet potato, 1 cup (125 grams) whole wheat flour, 3 cup (375 grams) bread flour, ½ teaspoons instant yeast, 127 grams levain sourdough starter discard, 1 cup (250 grams) lukewarm water, 2 tablespoons maple syrup
Chop the bacon into small pieces, then add the bacon and salt to the bowl and knead until incorporated. Form into a ball and lightly oil the bowl. Cover with plastic wrap and put in a warm location – the microwave or a 85 to 90°F oven works well here.
1 teaspoon salt
Every 20 to 30 minutes for 2 to 3 hours, reshape the dough into a ball. Do not stress if it's shorter or longer than 20 to 30 min intervals. Because of the stickiness, you might need to wet your hands for the first one or two of these. It should double in size.
Shape and let rise. I really love my bread loaf baker, which gives it a great crust and that loaf shape that I need. A dutch oven also works. I lightly butter my bread loaf baker. Let it rise. How long will depend on whether you were using a well-fed or un-fed starter and/or the amount of yeast. It should again double in size.
Preheat oven to 450°F at least one hour before baking.
Bake at 450°F in the dutch oven/baker for 30 min, then reduce heat to 350°F, remove lid and bake about another 15 minutes. The internal temperature should be 190 to 195°F.

Notes

Feel free to use active starter in place of the discard and commercial yeast.

Nutrition