BAKE WITH PAWS

Marbled Butterfly Pea Flower Sourdough Bread

Marbled Butterfly Pea Flower Sourdough Bread is so pretty and I have been trying to bake it. I did the first one 2 months ago and the crumb and oven spring was not so great and I think that was due to an unhealthy starter. At my second attempt, the crumb, oven spring and ear turned out great but the colour was a little dull. The butterfly pea flower that I have has not been consistent. This is my third attempt and I think it's third time lucky! I finally achieved the colour, crumb, ear and oven spring that I have been looking for.

I used 77% hydration (final) as I think this is a good hydration for the Japan High Gluten Flour that I am using. Too much hydration will cause the colours to merge and the swirl pattern will get a little muddled.

The idea and method is adapted from "Full Proof Baking".

I have another Butterfly Pea Flower Open Crumb Sourdough Bread recipe that you may be interested.

Please read the below notes before baking for beginner.

ROOM TEMPERATURE & BULK FERMENTATION

Room temperature in your kitchen plays a very important part in sourdough baking. It will affect the dough temperature and eventually affect your fermentation time. Warm ambient temperature will contribute to a shorter fermentation time while a cooler room will extend fermentation time. A longer fermentation duration allows you to have more time to develop the gluten structure . Therefore, high fermentation (warm ambient) doesn’t allow you to work the dough as well. I learned this from Janet The Soprano

29C – 30C was my kitchen ambient temperature (without air-conditioner)

24C - 26C was my kitchen ambient temperature with the air-conditioner turned on.

I turned on my air-conditioner when I added in levain. My ambient temperature was 24C - 26C during bulk fermentation. Bulk fermentation is when you let your dough rest after adding in the levain and before you shape your dough.

Usually the best bulk fermentation time that worked for me is 4 - 5 hours at 24C - 26C ambient temperature, provided my starter is healthy and active. At the end of bulk fermentation, my dough would have increased 40% - 50% in volume.

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 nice big crumb bread that rises nicely and to use the starter (levain) at its peak.

If the mother starter is not strong, the bread dough will not rise much even though the starter is used at its peak.

SALT

You may wonder why most of the recipes asked to add salt after autolyze and adding levain. Salt will tighten the gluten and make it harder to stretch.

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 - Marbled Butterfly Pea Flower Sourdough Bread

Yields: 1 loaf

Total flour: 300g + 30g (from levain) = 330g

INGREDIENTS:

Butterfly Pea Flower Water:

About 60-70 dried butterfly pea flowers, boil with 80g water, steeping for 30 minutes, strain to get the blue water and keep aside to cool.

White Dough:

180g bread flour (I used Japanese high gluten flour) - 90%

20g whole wheat flour - 10%

150g water (reserve 10g for salt) - 77% final hydration

4g sea salt - 2%

40g levain (sourdough starter - 100% hydration) – 20%

Butterfly Pea Flower Dough:

90g bread flour (I used Japanese high gluten flour) - 90%

10g whole wheat flour - 10%

74g butterfly pea flower water (reserve 5g for salt) - 77% final hydration

2g sea salt - 2%

20g levain (sourdough starter - 100% hydration) – 20%

Banneton (proofing basket)'s size - 6.5" oval shape

METHOD:

Feed starter - Feed ratio of 1:1:1, keep at room temperature (28C – 30C) and wait until tripled, around 2 – 3 hours.
Autolyse -

White Dough - Mix flour and water, stir until there is no more dry flour with a spatula then by hand. Cover and leave for 1 to 3 hours.
Butterfly Pea Flower Dough - Mix flour and butterfly pea flower water, do the same as white dough.

Levain -

White Dough - Wet your hand, add 40g sourdough to the white dough and hand mixing until incorporated, about 3 - 4 minutes. Cover and rest for 30 minutes.
Butterfly Pea Flower Dough - Add 20g levain and do the same as white dough.

Sea Salt -

White Dough - Dilute sea salt with the balance of 10g water. Pour on top of the dough, use hand to mix in the sea salt water. It takes about 5 minutes until it is fully incorporated. Cover and rest for 15 minutes.
Butterfly Pea Flower Dough - Dilute sea salt with the balance of 5g butterfly pea flower water. Do the same as white dough.

Stretch and Fold -

Stretch and fold both dough individually in the dish as per the video. Cover and rest for about 30+- minutes or until the dough spread. Please watch your dough and not the clock. Time given is just a guideline.

Lamination & Combine both dough- Please watch the video. Put dough in a clean dish. Cover and rest for about 30+- minutes or until the dough spread. Please watch your dough and not the clock.
Coil Fold 1 - Fold dough in the dish. Cover and rest for about 30+- minutes or until the dough spread. Please watch the video.
Coil Fold 2 - Repeat the same. Cover and rest for about 30+- minutes or until the dough spread. Please watch the video.
Coil Fold 3 - Repeat the same. Cover and rest for 60 - 90 minutes or until the dough rise about 40 - 50%. Please watch the video.
Shape - Please watch the video. Flour the counter top. Shape and transfer to a heavily flour banneton.
Proof - Proof at room temperature for about 15 minutes.
Retard - Then retard overnight in the fridge (4C) for about 12 - 16 hours.
Baking -

Preheat oven, with the dutch oven at 250C for about 30 minutes before baking.
Take bread dough out from the fridge, invert onto a parchment paper and scoring (please watch video). Immediately transfer the dough with the parchment paper to your preheated dutch oven.
Lower the temperature to 230C (fan-forced) and bake with cover on for 20 minutes. Remove the cover and lower the temperature to 220C (fan-forced), continue bake for another 10 - 15 minutes.
Remove bread from oven and dutch oven. Let it cool on rack sliglty before slicing.

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The Butter Sugar Buns using Tangzhong Method that I shared some years ago happens to be the most popular post in my blog. So, I thought it will be nice to also bake a sourdough version of Butter Sugar Buns. For the past few days, I have been trying this recipe. I used my shokupan sourdough recipe (yudane method) and added sweet levain introduced by Autumn Kitchen. This is my first time trying a sweet starter. I have been baking for adults most of the time and we don't mind the little touch of tanginess. For my soft bread recipes, I usually used more levain (sourdough starter) to get a less sour taste. What I usually bake may have a very mild sourness and sometimes not at all. Using the sweet starter this time was a great way to avoid any sourness as the buns were meant for the kids.

This Butter Sugar Buns (Sourdough) is especially soft, chewy and moist, it lasts quite well for 2 - 3 days. It does not taste sour at all.

Yudane method is quite similar to Tangzhong (water-roux) method. Both methods are scalding methods. For the Yudane method, boiling water is used to scald the flour instead of cooking over the fire. Please click here to see the differences between Yudane vs Tangzhong Method.

How to store Sourdough Butter Sugar Buns:

This Sourdough Butter Sugar Buns can be stored in plastic wrap or container with cover for 1 - 2 days at room temperature (28C - 30C) or up to three days at room temperature (22C - 25C) After these period you need to keep in fridge for few days. Reheat in a 200C oven for 5 minutes before eating.

It is advisable to read the below general notes before starting 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. This happen especially to Yudane dough method. I noticed that it is harder to achieve a very thin window pane with Yudane method dough.

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:

Proofing:

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.

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 - Butter Sugar Buns (Sourdough)

Yields: 12 buns

INGREDIENTS:

Yudane:

95g bread flour (I used Japan High Gluten Flour)

85g boiling water

Sweet Levain (ratio 1:3:3):

38g sourdough starter (100% Hydration)

111g bread flour (I used Japan High Gluten Flour)

111g water

38g sugar (I used fine brown sugar)

Main Dough:

255g bread flour (I used Japan High Gluten Flour)

50g brown sugar

1 1/2 tsp salt

35g butter, room temperature

60g egg, whisked (from 2 medium eggs, balance use for egg wash)

30g whipping cream (can be substituted with whole milk or full cream milk)

Topping:

Egg Wash: Balance from the above egg + 1 tsp water

Butter: 50g butter, cold and cut into long stick

Coarse Sugar: 50g

Sea salt flakes

Utensil:

2 baking trays, lined with parchment paper.

Note: For eggless recipe just replaced 60g egg with 60g full cream milk.

METHOD:

Yudane:

Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon until no dry flour.
Cling film and place in the fridge for at least 4 hours or overnight. I prepared the night before.
Take out from the fridge 30 minutes before using to return to room temperature.

Levain:

One night before baking, mix all ingredients in a jar and cover.
Let it ferment in aircond room temperature in tropical climate (approximately 25C) overnight until tripled. It took about 10 - 12 hours.
Note: If you like to prepare levain on the same baking day, please use the ratio 1:1:1 (87g starter + 87g bread flour + 87g water + 45g sugar) Let it ferment in room temperature (28C - 30C) until tripled. It took about 3-5 hours depend how strong is your starter and your temperature ambient.

Main Dough:

Put all ingredients (except butter), including all the sweet levain and all yudane dough into a bowl of stand mixer.
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.
Change to hook attachment and knead for another 3 minutes or until the dough comes together (If the dough is too dry, you can add some milk). Add in butter and continue knead for 10 - 12 minutes or until reach window pane stage. I noticed that it is harder to achieve a very thin window pane with Yudane method dough sometimes. It could be due to the gelatinization of its starch. It is fine if your window pane is not very thin as long as you have kneaded the dough long enough. 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.

Proofing and Shaping:

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.
Transfer the dough to a clean floured surface then divide into 12 equal portions. Form each portion into a ball. Flatten with hand. Roll the dough and shape into oval shape as per the video.
Place the dough in the prepared baking trays. It is better to arrange the buns in two trays instead so there is adequate space for proofing. Mine got a little stuck together because I only use one tray. Let it proof at warm place until the dough rise double in size. This one took approximately 3 - 3.5 hours at room temperature of 28C - 30C.

Baking:

Preheat oven at 190C (top & bottom heat) or 170C (fan-forced) for 10 - 15 minutes.
Score each bun with a razor blade. Brush with egg wash. Place the butter strip onto the slit and top with coarse sugar and sea salt flakes.
Bake in a preheated oven for about 15 minutes, or until golden brown. Rotate the tray half way if necessary for evenly baked.
Remove buns from oven and let them cool on rack completely.

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It has been a while I since I have baked a cake. I have been busy making sourdough bread. We happened to have a lot of bananas at home and the banana had turned a little too ripe as we couldn't finish it all in time. So I used it to bake a Low Sugar Banana Chiffon cake for my mother in-law since banana cake is her most favourite, especially chiffon cake. The cake turned out to be really nice as the banana was really ripe.

I have shared Banana Ogura Cake recipe before some years ago. But, this Banana Chiffon cake is slightly different. I also have Pandan Chiffon Cake recipe if you are interested.

I would suggest you read the following notes especially if you are don't bake often.

MERINGUE

Meringue plays a very important role in Chiffon Cake. Over beating meringue may cause the cake to crack, while under beating will cause the cake to collapse or it may not rise much.

Use room temperature egg whites, this will yield more volume. Cold egg whites will not whip well. It is easier to separate your eggs when they are still cold, then leave the egg whites aside to come to room temperature.

Make sure your bowl is clean and there is no any trace of egg yolk or fat. Fat will interfere with the formation of meringue.

Use cream of tartar to stabilise the whipped meringue. Cream of tartar is acidic and can be replaced with lemon juice or white vinegar. The replacement ratio is 1:2. If your recipe asks for 1/4 tsp of cream of tartar, then replace with 1/2 tsp lemon juice.

Sources from here, here and here

Stages of Meringue:

Soft Peak – The meringue is soft and unable to hold its form, it will drip after you turn your whisk upside down. You will see the ribbon lines, but it disappears the moment you stop whisking.

Firm Peak – The peak will hold and fold back slightly when you turn your whisk upside down. The meringue is glossy and the ribbon lines stay. This is the stage we look for if you do not want your cake to crack.

Stiff Peak – The peak will hold straight and doesn’t fold back when you turn the whisk upside down. The meringue is very glossy and thick too. Most chiffon cake recipes will prescribe this stage but the cake will easily crack when baking. However, if you don’t mind the cake cracking then it is fine. It doesn’t affect how the cake tastes.

Over-beating – The meringue looks grainy, broken and dull. We do not want this stage in baking as you will not be able to fold it into the flour batter nicely.

OVEN TEMPERATURE AND BAKING TIME

Do 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.

It would be good to use an oven thermometer when baking. This will help you understand and know the actual temperature you are baking at. The actual temperature in the oven may not be the same as the oven’s setting. Leave the thermometer on the same rack where you place your baking.

I usually bake cakes with top and bottom heats setting. I don’t encourage baking cakes with fan-forced mode as this setting uses a fan to circulate the hot air for quick baking or cooking at high temperature and may result in cracks on the cake. However, if fan mode is used, it is recommended to reduce the temperature setting by about 20C if using a fan-forced mode.

WATER BATH vs DRY BAKE

For a water bath, the cake pan sits within another pan filled with a little water. Place the cake pan within a larger pan and pour hot water into the outer pan until it comes up to a level of 1.5cm – 2 cm. Place the whole thing in oven and bake.

The benefit of water bath is that it will moderate the baking temperature and prevent the cakes from cracking. The cake texture will be very moist too.

Chiffon cake baked without a water bath is more brown and crumbly. Some may prefer this texture. Please make your own choice between water bath or dry bake. This is a very individual personal preference.

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 - Banana Chiffon Cake

Yields: 8 inch (20cm) round cake

INGREDIENTS:

95g cake flour or all purposed flour

1/2 tsp double action baking powder

1/4 tsp salt

7 egg yolks (L size, about 60g - 65 each egg)

70g corn oil or any vegetable oil

175g mashed banana (best is using over ripe banana)

7 egg white (L size, about 60g - 65 each egg)

70g soft light brown sugar or caster sugar (please add more sugar if you prefer sweeter)

1/2 tsp cream of tartar

Utensil :

8 inch Japanese Chiffon Tin (203 X 182 X 112 mm)

METHOD:

Preheat oven to 150C (top and bottom heat).
Sift flour and baking powder in a bowl. Add in salt and keep aside.
Separate egg whites from the yolks.
Add in oil and mashed banana to the egg yolks. Whisk until all well combined with a hand whisk.
Add in sifted flour mixture in three batches. Mix until well incorporated. Set aside.
Using a stand mixer or hand electric mixer, whisk egg white until frothy before adding cream of tartar and continue to beat until foamy. Gradually add in sugar and whisk until firm peaks formed (when you turn your whisk upside down, the peaks will hold and curl over a bit).
Gently fold the meringue into the egg yolks and banana batter with hand whisk in three batches. Change to spatula and fold gently until well incorporated.
Pour the batter into the chiffon tin. Skim the top with spatula gently while pouring to break the air bubbles.
Dry Bake -

Preheat oven to 150C (top and bottom heat) for 15 minutes before baking.
Lower to 140C (top and bottom heat). Bake in preheated oven for 60 minutes at 140C. Increase temperature to 170C and continue baking for another 5 - 10 minutes or until the top is golden brown. If the cake starts to crack, reduce the temperature to 130C.

Remove from the oven and immediately invert the cake tin. This will prevent the cakes from sinking. Let the cakes cool for 15 minutes or until cool enough to handle before unmolding.
To remove the cake from the pan -

Run a thin-bladed knife around the inside of the cake tin.
Run the same knife (a bamboo skewer works too) between the cake and the funnel.
Turn the cake tin over and press down on the bottom to release the cake.
Run a thin knife between the bottom of the cake and the base of the cake tin.
Invert the cake on a cake board or round plate.

Notes:

Please note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. It may not work for your oven. Every oven behaves a little differently, so please adjust accordingly for your oven.

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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

OVER KNEADING

FLOUR

HYDRATION

PROOFING

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

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.

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:

Levain:

One night before baking, mix all ingredients in a jar and cover.
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.
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.

Main Dough:

Put all ingredients (except butter), including the 190g sourdough starter (levain) into the bowl of a stand mixer.
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.
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.
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.

To shape:

Transfer the dough to a clean floured surface then divide into 8 equal portions.
Form each portion into a ball.
Flatten with rolling pin.
Roll the dough like a swiss roll into a log.
Fold over both ends and seal.
Arrange all the dough in the prepared pan.
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.

To bake:

Preheat the oven at 190C (top and bottom heat) or 170 (fan-forced mode) 10 - 15 minutes before baking.
Brush with egg wash and sprinkle with some sesame seeds (optional).
Bake at preheated oven for about 20 minutes, or until golden brown.
Remove bread from oven and let it cool completely on rack.

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Purple Sweet Potato Open Crumb Sourdough Bread

I have been baking a lot of Purple Sweet Potato Bread but this is my first attempt for an Open Crumb Sourdough Bread. I was so lucky to get sweet potatoes with a deep purple colour this time. The bread turned out so vibrant.

Baking open crumb sourdough bread needs a little more technique. It can be a temperamental and is not as straightforward as baking soft sourdough bread. We cannot just add mashed potatoes together with the flour at the beginning. That may affect the gluten development and your bread will not turn out with a nice crumb and good oven spring even if the starter is strong and healthy. I learned this technique from "Full Proof Baking" that incorporates the mashed sweet potato only after adding salt. It makes all the difference! I have made a few slight changes for my personal preference.

Please read the below notes before baking for beginner.

ROOM TEMPERATURE & BULK FERMENTATION

29C – 30C was my kitchen ambient temperature (without air-conditioner)

24C - 26C was my kitchen ambient temperature with the air-conditioner turned on.

SOURDOUGH STARTER

If the mother starter is not strong, the bread dough will not rise much even though the starter is used at its peak.

SALT

You may wonder why most of the recipes asked to add salt after autolyze and adding levain. Salt will tighten the gluten and make it harder to stretch.

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 Open Crumb Sourdough Bread

Yields: 1 loaf

Total flour: 300g + 30g (from levain) = 330g

INGREDIENTS:

270g bread flour (I used Japanese high gluten flour) - 90%

30g whole wheat flour - 10%

224g water (reserve 10g for salt) - 77% final hydration

6g sea salt - 2%

70g mashed purple sweet potatoes (21%)

60g levain (sourdough starter - 100% hydration) – 20%

Banneton (proofing basket)'s size - 6.5" oval shape

Note: Please double up the ingredients to make 2 loaves. Divide the dough right before lamination.

METHOD:

Feed starter - Feed ratio of 1:1:1, keep at room temperature (28C – 30C) and wait until tripled, around 2 – 3 hours.
Mashed Purple Sweet Potato - Wash, peel, cut and steam the purple sweet potatoes for about 20 minutes. Mash with potato riser or folk.
Autolyse - Mix flour and water, stir until there is no more dry flour with a spatula then by hand. Or use a stand mixer with paddle attachment for 2-3 minutes at low speed. I used machine for these two loaves. Cover and leave for 1 to 3 hours.
Levain - Wet your hand, add 60g sourdough to the dough and hand mixing until incorporated, about 3 - 4 minutes. Or use a stand mixer with hook attachment and knead for 6 to 8 minutes. I used hand mixing for these two loaves. Cover and rest for 30 minutes.
Sea Salt - Dilute sea salt with the balance of 10g water. Pour on top of the dough, use hand to mix in the sea salt water. It takes about 5 minutes until it is fully incorporated. Cover and rest for 15 minutes.
Fold In Mashed Purple Potato - Slowly fold in the mashed potato. Do not need to mix mashed potato until it's incorporated with the dough. Please refer to the diagram below. Cover and rest for about 30+- minutes or until the dough spread. Please watch your dough and not the clock. Time given is just a guideline.
Lamination - Please watch the video here. Lightly mist the counter top with water and wet your hand. Pull from centre out to form a rectangle shape. Pick up one edge and fold into the center. Pick up other edge and fold into the center over first section. Fold the top down half way. Fold the bottom up. Put dough in a clean dish. Cover and rest for about 30+- minutes or until the dough spread. Please watch your dough and not the clock.
Coil Fold 1 - Fold dough in the dish. Cover and rest for about 30+- minutes or until the dough spread. Please watch the Coil Fold Video here.
Coil Fold 2 - Repeat the same. Cover and rest for about 30+- minutes or until the dough spread.
Coil Fold 3 - Repeat the same. Cover and rest for 60 - 90 minutes or until the dough rise about 40 - 50%.
Shape - Please watch the video here. Flour the counter top. Shape and transfer to a heavily flour banneton.
Proof - I straight away put in the fridge as I could see the dough had risen quite a lot. I knew it when I placed the dough in the benneton it was already almost filled the basket. Usually, I will proof at room temperature for 15 minutes.
Retard - Then retard overnight in the fridge for 12 - 16 hours.
Baking -

Preheat oven, with the dutch oven at 250C for 30 minutes before baking.
Take bread dough out from the fridge, invert onto a parchment paper and scoring (please watch video). Immediately transfer the dough with the parchment paper to your preheated dutch oven.
Lower the temperature to 230C (fan-forced) and bake with cover on for 20 minutes. Remove the cover and lower the temperature to 220C (fan-forced), continue bake for another 10 - 15 minutes.
Remove bread from oven and dutch oven. Let it cool on rack completely before slicing.

Note:

Usually 3 coil folds should be enough. But, sometimes you may need extra coil fold if the dough is spread a lot and not enough gluten develop.

Fold In Mashed Sweet Potato

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Purple Carrot Open Crumb Sourdough Bread

I have been using Purple Carrot to bake Purple Carrot Soft Sourdough Bread and the colour turned out to be beautiful. I was thinking I should try it on an open crumb sourdough bread too. Unfortunately, I was unable to achieve a good oven spring using carrot puree. I thought that maybe I added too much carrot puree. So, I tried it a second time with a reduced amount of carrot puree. It was slightly better but still lacking oven spring. I guess it must be the carrot pulp that causes the bread to become dense. So, I decided to use carrot juice instead and finally, that worked! I got oven spring. However, the crumb still not as nice as my previous bakes and I am wondering if there is some property in the carrot that causes the bread to be dense. Please let me know if you know the answer.

Please read the below notes before baking for beginner.

ROOM TEMPERATURE & BULK FERMENTATION

29C – 30C was my kitchen ambient temperature (without air-conditioner)

24C - 26C was my kitchen ambient temperature with the air-conditioner turned on.

SOURDOUGH STARTER

If the mother starter is not strong, the bread dough will not rise much even though the starter is used at its peak.

SALT

You may wonder why most of the recipes asked to add salt after autolyze and adding levain. Salt will tighten the gluten and make it harder to stretch.

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 Carrot Open Crumb Sourdough Bread

Total flour: 300g + 30g (from levain) = 330g

INGREDIENTS:

270g bread flour (I used Japanese high gluten flour) - 90%

30g whole wheat flour - 10%

224g purple carrot juice water (reserve 10g for salt) - 77% final hydration

6g sea salt - 2%

60g levain (sourdough starter - 100% hydration) – 20%

Purple Carrot Juice:

65g steamed purple carrot (from 1 medium carrot)

210g water

Banneton (proofing basket)'s size - 6.5" oval shape

METHOD:

Feed starter - Feed ratio of 1:1:1, keep at room temperature (28C – 30C) and wait until tripled, around 2 – 3 hours.
Purple Carrot Juice - Peel, cut and steam the purple carrot for about 15 minutes. Blend the steamed carrot with water. Strain the carrot pulp through a sieve. You will get roughly about 224g of juice. If not enough, just top up with water. The reason I steam the carrot is to prevent the carrot from oxidise and preserve the purple colour.
Autolyse - Mix flour and carrot juice, stir until there is no more dry flour with a spatula then by hand. Or use a stand mixer with paddle attachment for 2-3 minutes at low speed. Cover and leave for 1 to 2 hours.
Levain - Wet your hand, add 60g sourdough to the dough and hand mixing until incorporated, about 3 - 4 minutes. Or use a stand mixer with hook attachment and knead for 6 to 8 minutes. I used hand mixing for this loaf. Cover and rest for 30 minutes.
Sea Salt - Dilute sea salt with the balance of 10g carrot juice. Pour on top of the dough, use hand to mix in the sea salt water. It takes about 5 minutes until it is fully incorporated. Cover and rest for 15 minutes.
Stretch and Fold (S&F) - Perform 1 set of S&F. Please see the diagram. Cover and rest for about 30+- minutes or until the dough spread. Please feel and watch your dough and not the clock.
Lamination - Please watch the video below. Lightly mist the counter top with water and wet your hand. Pull from centre out to form a rectangle shape. Pick up one edge and fold into the center. Pick up other edge and fold into the center over first section. Fold the top down half way. Fold the bottom up. Put dough in a clean dish. Cover and rest for about 30+- minutes or until the dough spread. Please feel and watch your dough and not the clock.
Coil Fold 1 - Fold dough in the dish. Cover and rest for about 30+- minutes or until the dough spread.
Coil Fold 2 - Repeat the same. Cover and rest for about 30+- minutes or until the dough spread.
Coil Fold 3 - Repeat the same. Cover and rest for 60 - 90 minutes or until the dough rise about 40 - 50%.
Shape - Please watch the video below. Flour the counter top. Shape and transfer to a heavily flour banneton.
Proof - Proof at room temperature for 15 minutes.
Retard - Then retard overnight in the fridge for 12 - 16 hours.
Baking -

Preheat oven, with the dutch oven at 250C for 30 minutes before baking.
Take bread dough out from the fridge, invert onto a parchment paper and scoring (please watch video). Immediately transfer the dough with the parchment paper to your preheated dutch oven.
Lower the temperature to 230C (fan-forced) and bake with cover on for 20 minutes. Remove the cover and lower the temperature to 220C (fan-forced), continue bake for another 10 - 15 minutes.
Remove bread from oven and dutch oven. Let it cool on rack completely before slicing.

Note:

Usually 3 coil folds should be enough. But, sometimes you may need extra coil fold if your dough is spread and not enough gluten develop.

Autolyse

Add Levain & Add Salt

Stretch & Fold (S&F)

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