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

• 7g sourdough starter
• 35g water
• 35g bread flour

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  🙏