Purple Sweet Potato Soft Sourdough Bread

by - August 06, 2019

Purple Sweet Potato Soft Sourdough Bread

Purple Sweet Potato Soft Sourdough Bread

Purple Sweet Potato Soft Sourdough Bread

450g Loaf Pan 👆

In this Purple Sweet Potato Soft Sourdough Bread recipe I used more levain, butter and less purple sweet potato.  I let the dough rise till 90% of the size, slightly below the rim of the pan.  In result, the crumb is smaller compared with the previous one that was allowed to rise above the rim of the pan.

Characteristic of this bread:  The texture is especially soft, fluffy and moist on the first day and it lasts very well for 2 - 3 days.  The crumb is slightly bigger probably because of the sweet potato. I couldn't taste any sourness of the sourdough.

I have another Soft Sourdough Bread that you may be interested too.  Pumpkin Soft Sourodugh Bread recipe. 

It is advisable to read the General Notes before baking.

GENERAL NOTES:

KNEADING TIME
For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

OVER KNEADING
Some have experienced the dough breaking during the second proofing.  If that happens it is due to over kneading.  Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage.

FLOUR
The right flour plays a very important role in bread making.  Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%.  All purpose flour content less protein around 9 - 11%.  To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  Sources from here and here.

HYDRATION
The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 

PROOFING
Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.  
If you are unable to judge by just looking at the dough, you can do the finger poke test:
  1. Proofing Test:
    • Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
    • If the indentation stays and it doesn’t bounce back, it means it has been over proved.
    • If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
    • There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 
WRINKLE TOP OR SHRINKING
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof your dough until it just reaches or is slightly below the rim of the pan.

BAKING
Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

SOURDOUGH STARTER
It is advisable to refresh the sourdough starter before preparing the levain and to use the starter (levain) at its peak.

I used more levain (sourdough starter) in my soft bread recipe to get less sourness taste. This sounds weird right? More starter will make the dough rise faster and less time needed for the dough to digest and produce acids. The acids give the sourness taste. In resulting less acids produce and bread become less sour.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Purple Sweet Potato Soft Sourdough Bread (450g Loaf Pan)


Yields:  3 small loaves in 450g loaf pan

INGREDIENTS:

Levain (74%)- 190g total (ratio 1:3:3):
28g sourdough starter (100% Hydration)
84 (I used Japan High Gluten Flour)
84g water

Main Dough:
255g bread flour (I used Japan High Gluten Flour)
160g mashed purple sweet potato (about 300g purple sweet potato - peeled, cut, steamed and mashed)
25g brown sugar 
1 tsp salt
40g butter
80g - 95g full cream milk (Add 80g first and add in the balance 15g if the dough too dry.  I used total 95g.  The amount of liquid also depend on the hydration of mashed sweet potatoes)

Egg Wash:
1 egg, whisked + 1 tbsp water 

Utensil:   
450g loaf pan (21.3 X 12.2 X 11.5 cm  /  8.4" X 4.8" X 4.5")

METHOD:
  1. Levain:
    1. One night before baking, mix all ingredients in a jar and cover.
    2. Let it ferment at room temperature (approximately 26-27C) overnight until tripled.  It took about 12 hours. The total weight should be around 165g.
    3. Note - If you like to prepare the levain on the same baking day, please use the ratio 1:1:1.  Let it ferment at room temperature (approximately 30C) until tripled.  It took about 3-5 hours depend how strong is your starter.
  2. Main Dough:
    1. Put all ingredients (except butter), including the 190g sourdough starter (levain) into the bowl of stand mixer. Using the dough hook knead for 5 minutes until the dough comes together.  Add in the butterand continue kneading for another 12 - 14 minutes or until achieve window pane stage (the dough at this stage should be able to be pulled and stretched into membrane).  During the whole kneading process, I stopped few times to prevent the motor from overheating and also scrapped the dough from sides and hook.
    2. Let the dough rest for 15 minutes -  60 minutes in the same bowl, covered with cling film or the lid.  (I rest this dough for 15 minutes).
  3. To shape:
    1. Transfer the dough to a clean floured surface then divide into 3 equal portions. 
    2. Form each portion into a ball.  
    3. Flatten with rolling pin. 
    4. Roll the dough like a swiss roll into a log.
    5. Flatten the log with rolling pin as shown.
    6. Roll up the dough again like a swiss roll until a small log is formed. 
    7. Place all dough in the prepared loaf pan.   Let the dough rise till 90% of the size, slightly below the rim of the pan.   This bread took me around 4.5 hours at room temperature of 28C - 30C.
    8. Note - To speed up the rising process, place the dough in the oven and a bowl of hot water next to it and close the oven door.
  4. To bake:
    1. Preheat the oven at 190C (top and bottom heat) or 170 (fan-forced mode) 10 - 15 minutes before baking.
    2. Brush with egg wash.
    3. Bake at preheated oven for 30 minutes, or until golden brown.
    4. Remove bread from oven and let it cool completely on rack before slicing.





Purple Sweet Potato Soft Sourdough Bread (600g Loaf Pan)


https://www.bakewithpaws.com/2019/07/pumpkin-soft-sourdough-bread.html

https://www.bakewithpaws.com/2019/07/pumpkin-soft-sourdough-bread.html

https://www.bakewithpaws.com/2019/07/pumpkin-soft-sourdough-bread.html


Whenever my step-daughter is back for her summer holidays, she will ask for the purple sweet potato bread.  I used to bake this for her using commercial yeast but this time I modified the recipe using sourdough starter.

Characteristic of this bread:  The texture is especially soft, fluffy and moist on the first day and it lasts very well for 2 - 3 days.  The crumb is slightly bigger probably because of the sweet potato. I couldn't taste any sourness of the sourdough.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Recipe - Purple Sweet Potato Soft Sourdough Bread (600g Loaf Pan)

Yields:  3 loaves in 600g loaf pan (12" X 3.5" X 4"  or  31cm X 9cm X 10cm)

INGREDIENTS:

Levain (41%) - 165g total (ratio 1:3:3):
24g sourdough starter (100% Hydration)
72 bread flour (I used Japan High Gluten Flour)
72g water

Main Dough:
400g bread flour (I used Japan High Gluten Flour)
250g mashed purple sweet potato (about 300g purple sweet potato - peeled, cut, steamed and mashed)
35g brown sugar (I used organic brown sugar)
1 1/4 tsp salt
50g butter
80g - 100g full cream milk (Add 80g first then add 1 tbsp at a time if too dry)

Egg Wash:
1 egg, whisked + 1 tbsp water 

Utensil:   
600g loaf pan (12" X 3.5" X 4"  or  31cm X 9cm X 10cm)

Note:  Should cut down mashed sweet potato to 220g instead.

METHOD:
  1. Levain:
    1. One night before baking, mix all ingredients in a jar and cover.
    2. Let it ferment at room temperature (approximately 26 - 27C) overnight until tripled.  It took about 12 hours. The total weight should be around 190g +.  But, we will need only 190g.
    3. Note - If you like to prepare the levain on the same baking day, please use the ratio 1:1:1.  Let it ferment at room temperature (approximately 30C) until tripled.  It took about 3-5 hours depend how strong is your starter.
  2. Main Dough:
    1. Put all ingredients (except butter), including the 165g sourdough starter (levain) into the bowl of stand mixer. Using the dough hook knead for 3 - 5 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together.  Add in butter and continue kneading for another 10 - 12 minutes and reach window pane stage.
    2. Let the dough rest for 15 minutes -  60 minutes in the same bowl, covered with cling film or the lid.  (I rest this dough for 15 minutes).
  3. To shape:
    1. Transfer the dough to a clean floured surface then divide into 3 equal portions. 
    2. Form each portion to a ball.  Flatten with rolling pin into a dish.  
    3. Fold right to centre and fold left overlap it.  Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed. 
    4. Place all dough in the prepared loaf pan.  Let it proof at warm and dark place until the dough rise 1 cm above the pan of the rim. (This one took approximately 4 hours). 
  4. To bake:
    1. Preheat the oven at 190C (top and bottom heat) or 170 (fan-forced mode) 10 - 15 minutes before baking.
    2. Brush with egg wash.
    3. Bake at preheated oven for 30 minutes, or until golden brown.
    4. Remove bread from oven and let it cool completely on rack before slicing.



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28 comments

  1. Hi, tried this purple potatoes recipe, outcome was great, thanks for sharing the recipe. One question is, should this bread still taste a little sour, it.is because use of levain I suppose?

    ReplyDelete
    Replies
    1. Hi, sorry for late response. Thank you for trying this recipe and feedback. Yes, the sourness is from the levain (sourdough starter). Mine was very mild and couldn't really taste it.

      Cheers :)

      Delete
  2. hello, your recipe looks so good and i would really like to try it! if i use a 1:1:1 ratio for the levain, does that mean i can use 60g of each to make a total of 180g of levain, then use only 165g for the actual dough? also, is it possible to bake this as a whole loaf (like a normal sourdough shaped in a banneton)? thank you!

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for asking. Yes, you are right use 60g each to yield 180g of levain and use only 165g. I never tried to shape soft bread dough in a banneton. You can try. I am curious too :)

      Cheers :)

      Delete
  3. Your recipes looks beautiful. Do you have any sourdough doughnut recipe to try? Thank in advance :)

    ReplyDelete
    Replies
    1. Hi there,

      Sorry for late response. I have not tried sourdough doughnut yet. I will try and share the recipe if successful.

      Thank you for your comment and compliment.

      Cheers :)

      Delete
  4. Hi I'm new to sourdough bread, may I know how to make the sourdough starter?

    ReplyDelete
    Replies
    1. Hi,
      Please follow the below Youtube.

      https://www.youtube.com/watch?v=m6pGkOuZnrk&t=20s

      Cheers :)

      Delete
  5. Hi I am planning to make this Purple sweet potato Loaf soon and I just have a question after kneading the dough as you wrote to let it rest for 15 mins but in the picture for your 600g. loaf it says there 1 hour bulk fermentation, which do you suggest yield better result? thank you for your input am looking forward in making this loaf.

    ReplyDelete
    Replies
    1. Hi, thank you for asking. To be frank, it doesn't make any difference. The 600g loaf pan recipe was shared last year when I was still new in sourdough baking. For the past one year, I have experimented with 15 mins resting and make no difference.
      Cheers :)

      Delete
  6. Hi Yeanley, thank you so much for this wonderful recipe. Tried it yesterday, love it.
    Do you think it is possible to replace the sweet potato with potatoes?

    ReplyDelete
    Replies
    1. Hi, thank you for trying this recipe and your kind feedback. Yes, of course you can replace with potato. But, please adjust your liquid according to the hydration of your steamed mashed potatoes. If the potato come out of the steamer very wet, then use less liquid.

      Cheers :)

      Delete
    2. Thank you very much.

      Delete
  7. Hi, your bread looks amazingly soft and delicious. I am planning to try this recipe, However, I only have a 20x10x10cm loaf pan. Do you think it will work with the 450g recipe?

    ReplyDelete
    Replies
    1. Hi, thank you for visiting my blog. In fact, 20X10X10 cm is 450g loaf pan. I am using Chefmade Loaf pan and the measurements are slightly different. However, the capacity is 450g.

      This recipe is for your pan size.

      Cheers :)

      Delete
  8. Hi, I'm new of Sourdough, do you have a recipe to make the soft bread ? Thanks

    ReplyDelete
    Replies
    1. Hi, thank you for visiting my blog. Yes, I have many soft sourdough bread recipes shared in my blog. Please search under CATEGORIES at the side bar or RECIPES at the top bar.

      Cheers :)

      Cheers:)

      Delete
  9. Hi! I see that the levain baker's percentage is quite different? would you say the one with higher % of levain will have a lesser chance to have a tangy taste?

    Thanks!

    ReplyDelete
    Replies
    1. Hi,

      Thank you for asking. Yes, more levain to get less sourness taste.
      But, still have very mild tangy taste.
      This sounds weird right? More starter will make the dough rise faster and less time needed for the dough to digest and produce acids. The acids give the sourness taste. In resulting less acids produce and bread become less sour.

      Cheers :)

      Delete
  10. Hi Yeanley,
    Thanks for your recipe...it was very good. I hand kneaded it cos no machine and it still turned out fine. Took 7 hours to rise but the end product was excellent! Thanks again.
    Lara

    ReplyDelete
    Replies
    1. Hi, thanks for trying this recipe and your kind feedback. Please refresh your starter few times before feeding for levain. It takes shorter time to proof if the levain is stronge.

      Cheers :)

      Delete
  11. Hi,
    If if i use a 1:1:1 ratio for the levain, do I need to change the amount of flour or water of the main dough?
    Thanks

    ReplyDelete
    Replies
    1. Hi, thanks for asking. 1:3:3: or 1:1:1 is ratio of feeding sourdough starter (levain). It is still end up 100% hydration sourdough starter. No need to change anything for the main dough.

      Delete
  12. Hi thanks for the recipe, may i know if i can retard the dough? If yes can you please advice the timing? Thank you ����

    ReplyDelete
    Replies
    1. Hi, thanks for asking. I usually don't retard in the fridge for my soft sourdough bread because the bread will be sour. You can if you want. 8 - 12 hours should be fine.
      Cheers :)

      Delete

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