Purple Sweet Potato Soft Sourdough Buns

by - November 16, 2020

Purple Sweet Potato Soft Sourdough Buns

Purple Sweet Potato Soft Sourdough Buns


Since I still have some Purple Sweet Potato from previous bakes,  I used the same recipe from my Puple Sweet Potato Soft Sourdough Bread  to bake pull-apart buns.  The colour is very vibrant because the sweet potatoes happened to have a deep purple colour this time.  

Characteristics of this bread:  The texture is especially soft and moist on the first day. It lost only a little of its softness on the 2nd day.  However, I discovered that higher percentage of potatoes used produced more moist texture bread and tends to stay fresh longer.  However,  it usually causes the bread to be dense at the bottom sometimes.  It is very mild sourness.  

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 the dough over proved during the second proofing.  

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
A healthy starter is very crucial as advised by Baking with Gina.  It is advisable to feed your starter daily if you want your bread to rise nicely and to use the starter (levain) at its peak.  

If the mother starter is not strong, the bread dough will not rise a lot even though the starter is used 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 (with Egg)


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)
100g - 150g mashed purple sweet potato (28.5% - 42.8%) - I used 100g (
A higher percentage of potatoes usually causes the bread to be dense at the bottom. However, its texture is more moist and the bread tends to stay fresh longer)
25g brown sugar 
1 tsp salt
26g butter 
60g - 80g full cream milk (Add 60g first and add in the balance 20g if the dough too dry.  I used total 70g.  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)

Topping:
Egg Wash - Balance of the egg wash + 1/2 tsp water
Some white sesame seeds

Utensil:   
8 inch square pan


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. You will get slightly more than 190g of starter.  But, you will need only 190g stater.
    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 29 - 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 a stand mixer. 
    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.   
    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.
    4. 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 60 minutes and sometimes 15 minutes depend on my schedule).  The dough may rise slightly after 60 minutes.
  3. To shape:
    1. Transfer the dough to a clean floured surface then divide into 8 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. Fold over both ends and seal.
    6. Arrange all the dough in the prepared pan.
    7. Let the dough rise until double in size or the buns rise to half the pan's height.  This bread took me around 4 - 4.5 hours at room temperature of 28C - 30C. 
  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 and sprinkle with some sesame seeds (optional).
    3. Bake at preheated oven for about 20 minutes, or until golden brown.
    4. Remove bread from oven and let it cool completely on rack.





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