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I’ve only slightly modified this recipe I saw Kristen post on Instagram.  I added a poppyseed crust to the bread because I thought that it would go quite well with the flavour of this bread and I was right.  My family did really like the bread and we had some good sandwiches on it.

This was only the 2nd sourdough sandwich loaf I’ve made. And perhaps only my 3rd sandwich loaf ever.  My first sourdough sandwich loaf was underproofed and was posted last year on my blog.  

This was quite delicious, I love the colour of the crumb which was soft and springy.  I’m not sure I like the density around the sides and bottom of the loaf, does anyone know how to fix that?  Is this normal?

For my 8.5” x 4.5” pan

Levain build overnight 80ºF 

12 g starter + 72  g flour + 40 g water

Morning combine 115 g levain, 250 g water 204 g bread flour, 74 g AP flour and 74 g whole wheat flour.

Mix in mixer low speed for 8 min with dough hook.  Rest 45 min covered.

Add in 9.25 g salt and 28 g brown sugar and knead 5 min low speed dough hook.

Then add in, a little at a time, 37 g unsalted room temp butter.  Knead until well combined.

Laminate dough on counter and add 111 g mashed steamed purple sweet potatoes.

Slap and fold to combine.

Move to bulk dishes.  One coil fold about 1 hour later.

Once doubled, tip out onto floured counter and pat out bubbles. 

Shape as a batard, the roll the top of the shaped dough on a wet towel and then onto a cookie sheet covered with poppyseeds.  Then place the dough seam side down, seeds up in the loaf pan.  

Going on autopilot here, I accidentally placed the dough seam side up, seeds down as you would in a banneton.  This was then a challenge to fix and probably compromised the tension of the skin.

Proof covered until dough rises to rim of tins.

Slash with lame, spritz with water and bake.

Preheat oven to 425 for about 30 min, then bake for 25 min at 400.  Turn down oven to 350 and bake until browned 35 mins.  no steam is used.

Rub the top crust with butter when done and still warm.  Let cool in tin for 1 hour then remove and cool on rack until fully cooled before slicing.

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I love using potatoes in bread.  It gives the final product a nice soft and moist crumb.  It is supposed to also prevent staling, but I usually freeze half or more so I have never tested that theory out.  I've made this recipe before but this time I upped the amount of freshly ground spelt and reduced the amount of whole wheat.  I was very happy with the end result. The purple sweet potato is not as high in water content as the orange style and not as sweet, but it does add a wonderful texture to the bread that is worth trying.

These make perfect sandwich or burger buns and of course dinner rolls.  I topped mine with an egg wash and then some everything bagel topping and also some with toasted onions.

I hope you give these a try and let me know what you think.

Here are the Zip files for the above BreadStorm files.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours  and the sweet potato with 90% of the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, olive oil, salt and the balance of the water and mix on low for 5 minutes.   Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 445 degrees.  Bake for 25-35 minutes until the rolls are nice and brown.  You can check the internal temperature and make sure they are at least 200 degrees F.

Take the rolls out of the oven when done and let it cool on a bakers rack before  before eating if you can resist!

Below is the nice moist and colorful crumb.