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Purple Sweet Potato Sandwich Loaf

I have previously shared a recipe made with regular sweet potato. It was such a delicious sandwich loaf.

Here is another delicious loaf made with addition of purple sweet potato. I have also added an egg to the dough, for extra softness. 

Here are the details.

Ingredients

Sourdough Starter

Dough

  • 300g bread flour (100%)
  • 120g roasted and mashed purple sweet potato
  • 125g water
  • 1 large egg
  • 30g sugar (10%)
  • 60g of levain (20%)
  • 6g salt (2%)
  • 30g soft or melted butter(10%)
  • 0.5 g dry yeast (optional, to reduce the sourness, can be added with water)

Directions 

Day 1

Starter 

  • 10 pm add starter to the water and whisk together, add flour, mix well, cover loosely, let it sit at a room temp 74-78F for about 8-10 hours until starter reaches its peak (at least triples in volume).
  • Roast purple sweet potato and let it cool. Mash it.

Day 2

Dough

  • 8 am mix water, flour, purple sweet potato, egg, sugar, sourdough starter (60g on its peak, the rest use for future feedings), let it autolyse for 1 hour. During the autolyse process the flour becomes fully hydrated. This activates gluten development.
  • 9 am mix dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
  • Add salt, mix for a couple more minutes. The dough should come up together.
  • Add soft butter, increase the speed to medium and mix for 10 more minutes until the dough is well incorporated and comes up together.
  • Perform a windowpane test. Wet your hands and stretch the dough. You should be able to stretch it very thin, that’s a sign of a well developed gluten, and that your final product will have a soft and light structure.
  • Cover and let the dough proof for 3-4 hours at 76-80F/ 24-28C.
  • During that time perform 2 stretches and folds.
  • The dough should become slightly puffy.
  • 1 pm transfer the dough to the fridge for cold fermentation till the evening (for 8-9 hours).
  • 10 pm remove the dough from the fridge.
  • Shape as desired. I rolled it into a roll half length of a baking/loaf pan.
  • Put a sheet of parchment paper on the bottom of your loaf pan, or spread butter and sprinkle some flour, inside your loaf pan.
  • Transfer the shaped loaf into the loaf pan.
  • Cover the dough and let it proof overnight 72F /22C until it doubles or more in volume. About 7-9 hours. Usually it doubles or more in volume by morning (6-7 am).

Day 3

  • 7 am preheat the oven to 375F.
  • Bake bread for 35-40 minutes until golden brown.

Enjoy your purple sweet potato sandwich loaf  🙏

12 thoughts on “Purple Sweet Potato Sandwich Loaf

  1. What a lovely loaf and another great recipe, Natalya. Thank you!

    1. Thank you, Patricia 🙏

  2. Where do you get starter?

  3. I have a recipe on my website 🙏

  4. The last fermentation just at room temperature ?

    1. The last fermentation just at room temperature ?

  5. Hi! I’m planning on doubling this recipe so I can make a loaf for my friend. Will I need to increase proof time too or should I be able to tell by touch?

    1. Hi!
      Usually it should take the same amount of time.

  6. Will steaming the potato make a difference vs roasting?

  7. No, not at all 🙏

  8. The last fermentation just at room temperature?

  9. Last fermentation before shaping, yes, still room temp

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