Gas station without pumps

2021 December 1

Sweet potato sourdough bread

Filed under: Uncategorized — gasstationwithoutpumps @ 17:10
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Yesterday and today I made an experimental bread, substituting mashed sweet potato for flour in my usual sourdough recipe. I didn’t really measure everything, so the recipe here is an approximation:

Make a sponge by mixing

2 cups sourdough starter
1 cup bread flour
1 cup water
Let rise for about 8 hours.  Remove 1 cup of the sponge and return it to the refrigerator for future baking.

1 garnet sweet potato
at 350°F for an hour or so, until soft all the way through—baking time depends on the size and shape of the potato. Let cool, peel, and run the sweet potato through a food mill to get a smooth paste.  I ended up with about 270g of sweet-potato paste.

1½ cups whole-wheat flour (I used ½ cup WW and 1 cup WW pastry flour, because that was what we had)
2 teaspoons of salt
sweet-potato paste
1 cup bread flour
and knead with a dough hook until smooth. Hand knead for a few minutes, adding bread flour as needed to make a soft, but not sticky, dough. Let rise in an oiled bowl overnight.

In the morning, grease a bread pan liberally with coconut oil, shape the dough, and press the dough into the pan. Let it rise until doubled in bulk (about 4 hours).

Brush the top of the loaf with milk, slash the top, and bake at 350°F.  Brush the top of the loaf again every 10 minutes, and check the internal temperature of the loaf. When the temperature is above 180°F, turn the loaf out of the pan, put it upside down on baking tiles, brush the bottom and sides with milk, and bake for another 10 minutes.


The dough was too soft for the slash to have worked, but the milk glaze gave a nice color to the crust.


The crumb is a bit more open than my usual loaf, which my wife thinks is an improvement.

The bread has a beautiful color and texture, but I was a little disappointed with the taste—I think it needs more salt, though my wife thought it had enough (indeed, more than usual). It may be that the salt was not well mixed in, as I added it a bit late in the kneading.

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