Purple Sweet Potato Sourdough

four slices of pink purple bread and a sandwich loaf on a cutting board.

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Stokes purple sweet potatoes provide inspiration for this beautiful and soft pinkish purple sweet potato sourdough sandwich bread.

Prep Time15

Cook Time1

rising times4

Total Time5 15

Course: Bread

Cuisine: Unspecified

Servings: slices

Calories: 155kcal

Author: Joanne Stekler

Ingredients

1 cup (200 grams) mashed purple sweet potato
1 cup (125 grams) whole wheat flour
2 cup (375 grams) bread flour plus more as necessary
2 teaspoons instant yeast optional
127 grams levain (sourdough starter) 100% hydration
½ cup (120 grams) lukewarm water plus more as necessary
2 tablespoons maple syrup
1 teaspoon salt
butter or oil for greasing, if using a loaf pan

Instructions

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. Cover with plastic wrap and set aside for 20 to 30 minutes.
1 cup (200 grams) mashed purple sweet potato, 1 cup (125 grams) whole wheat flour, 2 cup (375 grams) bread flour, 2 teaspoons instant yeast, 127 grams levain (sourdough starter), ½ cup (120 grams) lukewarm water, 2 tablespoons maple syrup
Add the salt to the bowl and knead using a stand mixer or your hands until the dough is smooth and elastic.
1 teaspoon salt
Form the bread dough into a ball and lightly oil the bowl. Cover the bowl with plastic wrap and put in a warm location until it has doubled in size - about an hour and a half to two hours – the microwave or a 85 to 90°F oven works well here.
Shape and let rise until again doubled in size - how long will depend on whether you were using a well-fed or un-fed starter and/or the amount of commercial yeast.
butter or oil for greasing, if using a loaf pan
Preheat the oven to 375°F at least thirty minutes before baking. Bake for about 30 minutes. When done, the internal temperature of the loaf should be 190 to 195°F, and it will sound hollow when the bottom of the loaf is thumped.
Let cool for at least one hour before cutting.

Notes

This is a low hydration sourdough bread recipe, likely below 50%, which makes it ideal for a sandwich bread.

This recipe uses 127 grams of 100% hydration starter (i.e. equal weights of water and flour). If your sourdough starter is a different hydration, please adjust accordingly up or down from the 63.5 grams of each.

Instructions above are written for a purple sweet potato sourdough discard bread and a mixer. If using only active sourdough starter, please do the initial rise after 4 stretch-and-folds at 30 minute intervals.

Bread can be stored at room temperature for a few days, although it will be best within a day or two of baking. The cooled bread can be sliced and frozen for a month or so.

Nutrition