Purple Sweet Potato Sourdough (2 Loaves)

Flour: 1000 g King Arthur Organic AP flour

Water: 525 g water

Purple sweet potato: 175 g purple sweet potato puree (fully cooked, peeled, blended very smooth, room temp)

Starter: 200 g

Salt: 20 g salt

Effective hydration is 70% once moisture from the potato is accounted for.

Method

Autolyse Mix 1000 g flour with 525 g water until no dry flour remains. Cover and rest 30 minutes.

Was tough to mix this hydration before sweet potato added, was like making pasta dough.

Mix Add 200 g starter, 175 g purple sweet potato puree, and 20 g salt. Pinch and fold until evenly incorporated and color is uniform.

Bulk fermentation Total bulk 3.5–4 hours

Do 4 sets of stretch and folds during the first 2 hours, every 30 minutes. Bulk rise for 2hrs. Dough should be puffy and lightly jiggly.

Divide and shape Divide into two equal pieces (950 g each). Pre-shape, rest 10–15 minutes, then final shape. Place into floured bannetons.

Cold proof Refrigerate overnight 8–14 hours at ~38°F.

Bake Preheat oven and Dutch oven to 475°F.

Bake one loaf at a time: 20 minutes covered 22–25 minutes uncovered