Purple Sweet Potato Sourdough

5 from 1 vote

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

Total Time9

Course: Bread

Cuisine: Unspecified

Servings: slices

Calories: 187kcal

Author: Joanne Stekler

Ingredients

1 cup mashed purple sweet potato
1 cup (125 grams) whole wheat flour
3 cup (375 grams) bread flour plus more as necessary
¼ teaspoon instant yeast optional
127 grams levain (sourdough starter)
1 cup (250 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 mashed purple sweet potato, 1 cup (125 grams) whole wheat flour, 3 cup (375 grams) bread flour, ¼ teaspoon instant yeast, 127 grams levain (sourdough starter), 1 cup (250 grams) lukewarm water, 2 tablespoons maple syrup
Add the 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 and get more pliable.
Shape and let rise in a greased bread loaf baker or dutch oven. I really love my bread loaf baker, which gives a great crust and that loaf shape that I need. Let it rise until 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 450°F at least one hour before baking.
Bake at 450°F in the dutch oven/baker for 30 min, then reduce the heat to 350°F, remove the lid and bake about another 15 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

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