T-Rex Meets Floyd’s Sweet Potato Bread & Brownman’s SD & YW Combo Starter
We always seem to have smoked and BBQ ribs for many holidays. This Memorial Day was no exception. In KCMO where I grew up, the ribs are famous and are always served with Wonder Bread. I was looking for a different bread when I saw Floyd’s Sweet Potato Rolls in the home page. I though this might make a great bread to go with ribs.
Quite unlike my wayward and undisciplined apprentice, I try to stay as close to recipes as I can but, in this case I don’t stock any commercial yeast, so I hope Floyd doesn’t mind that I subbed a SD and YW starter and converted the rolls to a bread - boule style. I think my apprentice threw in some rye and WWW while I wasn’t looking too! Other than that, we were true to Floyd’s intentions – pretty much.
To commemorate Ian’s first home page cover for his Semolina, Toasted Almond Multi-Grain Bread, I used his signature T-Rex slash for this bread and for once it was near perfect – a real first for me. Ian must finally be rubbing off on me.
The beauty of this bread is unmistakable. Sweet taters give this bread a lovely orange cast inside and out. The color is what drew me to it in Floyd’s post. I was so glad it didn’t stick to my cheap basket.
It also smelled great while baking from the cinnamon and nutmeg light spice in the dough. My wife was asking what that smell was? If it’s not Thanksgiving, I guess it is harder to pin down.
The crust went soft as it cooled and we cannot wait to have it for dinner in about 2 hours. Crumb shots after that.
The levain was built over 3 stages of 4 hours each and the YW and SD were mixed together from the beginning as has been the usual lately. After 12 hours the levain had more than doubled and into the fridge it went for an overnight stay.
We micro waved two small sweet potato and mashed the with a fork to get the ¾ of C required.
In the morning I mixed everything together in the mixing bowl (including the salt so I don’t forget it), except the levain and let it sit for 30 minutes to autolyse. Then the levain went in and we mixed it on KA 2 for 6 minutes and the KA 3 for 2 more minutes. The dough was then transferred to a plastic covered, oiled bowl to rest for 15 minutes.
4 sets of S&F’s were done 15 minutes apart each time on a slightly floured work surface and then the dough was allowed to rest on an oiled bowl and ferment / develop for an hour.
After an hour rest, 1 more set of S&F’s were done to help shape the dough into a boule. The dough was dragged across a non-floured surface to make sure the skin was taught. It was flipped over and the bottom seam was completely pinched off and sealed. Then the boule was flipped over and dragged again to stretch the skin tight. It was placed upside down in a rice floured basket to double in a plastic bag on the counter. It rose ½” above the top of the basket in 2 ¾ hours and passed the poke test.
After 2 hours the oven was readied by preheating to 500 F with steam and stone in place. I use 2 of Sylvia’s towel in a baking pan method for steam now. In 45 minutes the oven was ready. The boule was un-molded by putting parchment on the top, a peel on top of that and then the whole shebang overturned.
Into the oven it went and the temperature was turned down to 425 F. after 15 minutes of steaming the steam was removed and the temperature was turned down to375 Fconvection this time. The boule was turned every 5 minutes and after a total of 38 minutes it was deemed done. The bread was not allowed to crisp in the off oven with the door ajar as usual but was immediately moved to a cooling rack since we wanted the crust soft like Wonder Bread.
|SD and YW Sweet Potato Bread|
|Mixed Starter||Build 1||Build 2||Build 3||Total||%|
|Levain % of Total||17.90%|
|T. Dough Hydrat.||70.08%|
|Hydration w/ Adds||75.12%|
|Add - Ins||%|
Note : 1/2 tsp of cinnamon and 1/4 tsp of fresh grated nutmeg are added with autolyse.