Breads (Sourdough) - Soft Loaves

Purple Sweet Potato Soft Sourdough Bread

August 06, 2019 | Recipe by Bake with Paws
Purple Sweet Potato Soft Sourdough Bread

Purple Sweet Potato Soft Sourdough Bread


The texture is especially soft and moist on the first day and it lasts very well for 2 - 3 days.  I could not taste any sourness of this bread.

I was so happy with how my Sourdough Shokupan using the sweet stiff starter turned out.  So, I am  on a journey of rebaking my old recipes using a sweet stiff starter method instead.   With this sweet stiff starter, I found that the bread proofs noticeably faster.  I use a high percentage of stiff starter that help to cut down proofing times and make the bread rise faster.

I have another Soft Sourdough Bread that you may also be interested in.  Pumpkin Soft Sourodough Bread recipe. 

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.

SWEET STIFF STARTER RECIPE

Yields:  1 loaf
Utensil:   450g loaf pan (21.3 X 12.2 X 11.5 cm  /  8.4" X 4.8" X 4.5")

INGREDIENTS:

Sweet Stiff Starter:
60g sourdough starter (100% Hydration), use at its peak 
180g bread flour (I used Japan High Gluten Flour)
75g water
30g sugar (I used organic brown sugar)

Main Dough:
140g bread flour (I used Japan High Gluten Flour)
100g mashed purple sweet potato 
All the sweet stiff starter
10g brown sugar 
30g milk powder (full cream milk powder)
1 tsp salt
60g - 80g water (Add 60g first and slowly add in the balance if the dough too dry.  I used total 65g.  The amount of liquid also depend on the hydration of mashed sweet potatoes and also the flour type)
45g whisked egg (from 1 large egg and keep the balance for egg wash)
25g butter 

Egg Wash:
Balance of the egg wash + 1/2 tsp water

METHOD:
  1. Sweet Stiff Starter (For Stiff Starter Recipe)
    1. In a bowl of stand mixer, dilute starter with water, stir in sugar and add in bread flour.  Mix with paddle attachment until well mixed and all come together.   It can be done by hand mixing too.
    2. Cover and let it ferment until tripled. I prepared a night before and leave it in aircond room (approximately 24 - 25C room temperature) overnight until tripled.  It took about 8 - 9 hours depending on your starter.  It should take around 4 - 6 hours to get triple at room temperature at 28C - 30C. The starter should look smooth and round dome.  It shouldn't collapse.
  2. Main Dough:
    1. Put all ingredients (except butter) into a bowl of stand mixer.  I usually torn the stiff starter dough into pieces first.
    2. Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out.  Using the paddle attachment, mix for 2 minutes or until all incorporated.  This step is critical to prevent  an uneven mixed dough as the stiff starter is rather hard and a dough hook may not be able to mix it well enough.
    3. Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue knead for 10 - 12 minutes or until reach window pane stage.  During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
  3. First Proofing/Resting The Dough:  
    1. In the same bowl, let the dough rest for 30 - 60 minutes. Keep it covered with clingfilm or use a lid.  This dough I rested for 30 - 45 minutes at 30C room temperature and the dough rose quite a lot in 35 minutes.  (I did not find any big differences of 30 mins to 60 minutes rest.  So, please follow your schedule).
    2. 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.   
  4. Final Proofing:
    1. Let it proof at warm place until the dough reaches the height of the pan.  This one took approximately 2 1/2 hours at room temperature of 28C - 29C.  The duration of proofing depends on your ambient temperature and starter.
  5. 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 25 - 30 minutes, or until golden brown.
    4. Remove bread from oven and let it cool completely on rack before slicing.
Preparing Sweet Stiff Starter





GENERAL NOTES:

SOURDOUGH STARTER


A healthy starter is very crucial as advised by Baking with Gina.   It is advisable to feed your starter regularly if you want your bread to rise nicely and to use the starter (levain) at its peak.  A starter that is fed regularly will be more active in general.  If the mother starter is not strong, the bread dough will not rise a lot even though the starter is used at its peak.  


GLUTEN DEVELOPMENT & WINDOWPANE TEST

Gluten forms when flour comes in contact with water.  Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread.  This makes your bread trap air and rise. 

Gluten in dough can be developed by autolyse, resting, kneading or folding.

The windowpane test is used to determine whether the dough has been sufficiently kneaded.  By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane.  If you are able to stretch the dough paper thin and translucent  without tearing, then the gluten is fully developed.  However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.  

However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily.   For example low hydration and low fat dough.  For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting.  Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken.   Some of you may have experienced the dough breaking during the second proofing.  It is because the dough is over kneaded. 

The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).

From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.

MILK POWDER 

Why do I use milk powder?  
  1. Milk or milk powder will enhance the flavour of the bread and makes the bread texture softer due to the fat content of the milk. 
  2. Milk powder is shelf stable and you can have it anytime when you want to use.  Unlike liquid milk you need to finish within a certain time before it spoils.
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.

FLOUR

The right flour plays a very important role in bread making.   To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  The protein content is around  12 - 13%.

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, environment, flour and your starter. 

If you are unable to judge by just looking at the dough, you can do the finger poke test:

Proofing:
  1. 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.
  2. If the indentation stays and it doesn’t bounce back, it means it has been over proved.
  3. If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
  4. 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 until the tip of the dough just reaches the rim of the pan, around 80% - 90% in size.

BAKING TEMPERATURE AND TIME

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.

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
  13. Hello Dear, I tried this recipe recently with good result and the dough was very fun to play with 😀 It was my first trial of using purple sweet potato and wasn’t sure which variety to choose. They have Vietnamese, Japanese and local ones. I finally picked the local organic. After steaming the colour was deep purple. However the end result after baking to my surprise was pale pink and totally different from your picture. Could you please tell me what variety do you use for your bread? Thanks

    ReplyDelete
    Replies
    1. Hi, thanks for trying this recipe and your feedback. Please use Japanese Purple Sweet Potato. I tried local purple potatoes. The colour turn out not as nice as this one.
      Cheers :)

      Delete
  14. After reading so many good comments of approval here, I am ashamed that mine failed in the sense that after 1.5 hours of first bulk proofing, dough did not rise at all. It is now put in a pan for second proofing, but still look the same after another 1 hour. This is all using natural yeast starter right? No commercial yeast at all? BTW, my yeast starter was strong and has risen 3x and passed the float test too. Thks in advance for any input.

    ReplyDelete
    Replies
    1. Hi, thanks for trying this recipe. Yours sound right. The first resting of 60 minutes usually no rising. That's why I did not mention to wait until it rise. My second proofing will take 3 hours to 7 hours. Sourdough baking is very unpredictable unlike commercial yeast. Sometimes it takes forever to rise. It is like testing our patience...

      When I refresh my yeast everyday, my dough rise very fast. Sometimes take 2.5 to 3 hours.

      By the way, I am staying in hot climate. My room temperature at kitchen usually 29C - 30C.

      I did not use instant yeast in all my sourdough baking.

      Cheers and good luck in your next baking :)

      Delete
  15. Hi, I try your recipe but the dough was sticky, difficult to handle. How to make it less sticky? Is it the older the starter, the end result of the bread won't be so sour taste?

    ReplyDelete
  16. Hi, thanks for trying this recipe and your feedback. Please cut down the milk if you find your dough is too wet. It could be the flour you used absorb less water or your mashed sweet potato was wet. My dough was soft and sticky at the beginning. But, eventually less sticky once knead till achieve window pane stage.

    If I am not wrong, older starter the flavour will increase. I am not sure about yield less sour taste bread.

    To yield less sour taste you need to feed your sourdough starter reqularly, throw away the hooch and shorten the rising time by using more levain.

    Cheers :)

    ReplyDelete
  17. I have tried your recipe. This is the first time that I learn that one can bake soft sour dough bread. Thank you very much for your recipes.

    ReplyDelete
    Replies
    1. Hi, thanks for trying this recipe and hope that you like it. I have other soft sourdough bread recipes in my blog. Just search under Categories at the sidebar.

      Happy baking and thanks again.

      Delete
  18. May I know which bread flour you are using?

    ReplyDelete
    Replies
    1. Hi, thanks for reading this post. I use Nippon Eagle and also Pan Syokunin.

      Cheers :)

      Delete

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