This is my best achievement in sourdough bread making. All
natural ingredients and no added sugar for this bread because the purple sweet
potato I used is very sweet. Bread is soft, fluffy and has a fruity aroma from
the passion fruit yeast water used to make the natural yeast.
Ingredients:
165 gm starter made from –
65gm bread flour
65gm mineral water
65gm starter (my starter is made from passion fruit yeast water)
400gm Flour
(I’m using 250gm bread flour, 100gm all purpose flour, 25gm spelt flour & 25 gm whole wheat flour)
*You can use all bread flour
162gm cold milk
(If your dough is dry, you may start with 120gm of liquid and slowly add in 1 tbsp. Reason being, each sweet potato has different moisture level)
200gm mashed sweet potato
(peeled, cut, steamed and mashed)
7 gm salt
30gm butter
10gm sugar *optional
The sweet potato I’m using is very sweet that’s why I omit sugar.
Instructions:
Place all ingredients in a mixing bowl, except for the butter. Use a wooden spoon to combine and form a dough.
Add in the butter and continue to knead until the dough reaches the windowpane stage.
This step is very important.
Transfer the dough onto a lightly floured countertop and knead until it comes together and becomes smooth.
Lightly grease your mixing bowl and put your dough in. Cover with a kitchen towel or cling wrap and let it rest for 60 minutes or until it almost double in size.
Be careful not to overproof at this stage. I leave it on the counter for an hour at room temperature (28°C). It’s okay if the dough doesn’t double in size after an hour.
Gently knock back the dough, transfer it onto a lightly floured countertop, and divide it into three equal pieces.
Gently shape each piece of dough into a ball. Cover the dough and let it rest for 20 minutes.
Flatten and shape each dough piece into a rectangular loaf shape. Place the loaves into a bread pan.
Cover with a kitchen towel. I use a 450g loaf pan, size 196mm x 106mm x 110mm. Place the loaf pan in a warm place and let it rise until it’s 1 inch above the pan rim.
It takes approximately 4 hours at room temperature (28-30°C).
Alternatively, you can put your loaf pan in a box with a cover and store it in the fridge.
Let it proof overnight, 8-10 hours.
The next day, remove from the fridge and let it continue to proof at room temperature until it rises 1 inch above the pan rim.
Preheat oven to 180 degree celcius for 30 minutes before baking.
Brush some milk on top of the dough, and place loaf pan in a preheated oven.
Bake for 30-35 minutes or until golden brown.
Remove pan from oven and turn out onto a wire rack to cool.
