Orange Sweet Potato Soft Sourdough Bread

by - January 13, 2021

Orange Sweet Potato Soft Sourdough Bread

Orange Sweet Potato Soft Sourdough Bread

Orange Sweet Potato Soft Sourdough Bread


I have been baking quite a lot of  Purple Sweet Potato Soft Sourdough Bread recently.  I used the same recipe to bake an Orange Sweet Potato Soft Sourdough Bread.  I am super happy with the result. The texture is especially soft and moist on the first day and it lasts very well for 2 - 3 days.  It has a very mild sourness that may not be very discernible. 

Sweet Potato Soft Sourdough Bread is quite common but it can be a little difficult to get it right. I have been experimenting with different quantities of mashed sweet potatoes. 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.  In this recipe, this is the right quantity that worked for me.

I have another Soft Sourdough Bread that you may also be interested in.  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
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 - ORANGE SWEET POTATO SOFT SOURDOUGH BREAD

Yields:  3 small loaves in 450g loaf pan

INGREDIENTS:

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

* I used sourdough discard (3 days old) in this bread as my discard is quite strong.  I left my discard outside for about a hour first to bring to room temperature before using.

Main Dough:
255g bread flour (I used Japan High Gluten Flour)
125g mashed orange sweet potato (about 200g potato - peeled, sliced, steamed and mashed)
190g levain (above)
25g brown sugar 
1 tsp salt
26g butter 
40g - 60g full cream milk/water (Add 40g first and add in the balance 20g if the dough too dry.  I used total 40g water.  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)

Egg Wash:
Balance of the egg wash + 1/2 tsp 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 26C - 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) into the stand mixer bowl. Include the levain. 
    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.
  3. First Proofing/Resting The Dough:  
    1. In the same bowl, let the dough rest for 60 minutes. Keep it covered with clingfilm or use a lid.  The dough did not rise a lot in 60 minutes.
  4. To shape:
    1. Punch down the dough to release the air.  Transfer the dough to a clean floured surface then divide into 3 equal portions. 
    2. Form each portion to a ball.  
    3. Flatten with rolling pin.  
    4. Fold both right and left to centre.
    5. Roll out with rolling pin into long rectangle shape. 
    6. Roll up the dough like Swiss Roll until a small log is formed. 
    7. Place all dough in the prepared loaf pan.   
  5. Final Proofing:
    1. Let the dough rise until it reach the rim of the pan.   This bread took me around 5 hours at room temperature of 28C - 30C because I was using the discard.   The duration of proofing depends on your ambient temperature and starter.
  6. 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.




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2 comments

  1. Hi there! I have just finished baking this bread and it looks fantastic. Thank you very much for the recipe and the procedure. I will make other recipes as well. thanks again.

    Best regards, Eduardo (Madrid, Spain)

    ReplyDelete
    Replies
    1. Hi Eduardo,

      Thanks for trying this recipe and your kind feedback. I am so happy to hear that you like it. Looking forward to hear from you on your baking :)

      Cheers :)

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