The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sweet Potato Chick Pea Sourdough Bread

isand66's picture

Sweet Potato Chick Pea Sourdough Bread

I am always on the lookout for something new and different to try in a bread recipe.  I was visiting my home town of Massapequa, NY this weekend and stopped by a specialty supermarket to pick up some cookies and came across a bag of chickpea flour.  I have never used this in baking anything before and didn't know exactly what to expect.  I had some left over roasted sweet potatoes from the other night and decided to add some as well as a high percentage of a higher gluten flour to make up for the lack of protein in the chickpea flour.  I did some extra stretch and folds to make up for the higher hydration in this dough and the chickpea flour definitely caused me to add some extra flour to compensate.

The final bread had a nice chewy dark crust and a yellow color with a moist open crumb.  You could taste the nutty flavor of the chickpeas with a mild sourdough tanginess.


15 ounces 65% Hydration Starter AP Flour)  Refreshed

7.5 ounces Roasted Sweet Potatoes Mashed

16.7 ounces Bread Flour (KAF)

4 ounces Chickpea Flour

3 ounces White Rye Flour (KAF)

14 ounces Luke warm water, 90 - 95 degrees Fahrenheit

2 1/2 Teaspoons Sea Salt


Using your stand mixer or by hand, mix the water with the starter to break up the starter.

Add the flours and mix on the lowest speed for 2 minutes.  Let rest for 10 minutes.

Add the salt and mix for 4 minutes more on medium speed, adding more flour if necessary to produce a slightly sticky ball of dough.

Remove dough to your lightly floured work surface and do a stretch and fold and form into a ball.

Leave uncovered for 20 minutes.

Do a stretch and fold and form into a ball again and cover with a clean moist cloth or oiled plastic wrap.

Do at least 3 more additional stretch and folds letting the dough rest for 15-20 minutes each time. After the last stretch and fold, put the dough into a lightly oiled bowl that has enough room so the dough can double overnight.

Put in your refrigerator immediately for at least 12 hours or up to 3 days.

On the day you are ready to bake, take the dough out of the refrigerator and let it rest at room temperature for 2 hours.  After 2 hours shape the dough as desired being careful not to handle the dough too roughly so you don't de-gas it.

Place it in your bowl, banneton or shape into baguettes.

Let the formed loaves sit at room temperature for 2 hours covered with oiled plastic wrap or a wet cloth.

Pre-heat oven with baking stone (I use one on bottom and one on top shelf of my oven), to 500 degrees F.

Slash loaves as desired and place empty pan in bottom shelf of oven.

Pour 1 cup of very hot water into pan and place loaves into oven.

Lower oven to 450 Degrees and bake for 25 - 35 minutes until bread is golden brown and internal temperature reaches 200 degrees.

Let cool on cooling rack and enjoy!

This post has been submitted to the Yeast Spotting Site here:

A little help from my friend Cosmo...


dabrownman's picture

like Tyrantasaurus Rex footprint slash on that boule Ian!  I love the flavor of Chi Chi in bread and also like it in pizza dough, you don't need much to make the dough soft and easily streatchable.  In Naples they make a pizza, well they call it pizza, where they only use chi chi flour, water and salt.  The dough is like a pourable batter, like pancake batter.  It is poured into a round metal pizza tin that has about and 1/8" of olive oil in it.  No toppings - I know it sounds weird, but it is delicious, but when I make it I put mozz, parm, pecorino and basil on it.

I'm glad the nutty flavor came through in your bread.  T#he Sweet potato must have been good to. 

I though I had pulled out your pork inspired Jowl bread out of the freezer this morning for lunch but it was the Coriander and Cumin seed and dried tomato. Very nice sandwich bread after all.  It mellowed in the freezer :-)

Nice bake David.  Love your aapprentice and hope the new one works out too! 5 apprentices is not too many.

isand66's picture

Thanks always I appreciate your comments and encouragment.

My new member Cleopatra likes to sit in front of the monitor as I type which makes it a challenge, but she's a sweetie.

Thanks for the info about the Naples pizza as I hadn't heard about that one.  I will have to try that one day.

I did have to add more flour than I expected to form a manageable dough and did a few extra S&F's but in the end I was very happy with the bread.

On the other hand, the multi-grain bread I baked last night ended up in the garbage heap.  I tried using a new starter I was developing based on my AP starter.  I had added rye and WW plus AP but I think it wasn't ready for Prime Time and the dough never developed correctly.  Oh, well, once in a while we are all bound to crash and burn!



Syd's picture

Another fine looking loaf, Ian.  Lovely open crumb and good oven spring. Your baking is very consistent.  I like the inclusion of sweet potato. I must try that. 


isand66's picture

Thanks Syd for the kind words.

I highly recommend trying some sweet potatoes in your next bake.

I just either throw them on my grill or in the oven until they are super soft and mash them up with a fork or spoon.


Szanter5339's picture

Gyönyörű kenyér!  Cosmonak is tetszik az illata, ami biztos nagyon finom volt!  

isand66's picture

Thank you so much for your kind words!

varda's picture

Nice color and scoring on those breads.  -Varda

isand66's picture

Thanks Varda...I appreciate your comments.


dabrownman's picture

your Chi Chi flour in the freezer as it spoils quickly.  It can also be used for polenta, as can semolina, and is delicious that way too.

I have looked everywhere for my pastrami cure, journals, notebooks etc and have up empty.  I wonder if I packed it away in thw garage.  I don't use it much and a batch lasts forever.  I think I know it but wanted to be sure.  The person who gave it to me has passed.  Will keep checking.

isand66's picture

Thanks for the advice

I will put it in the freezer tomorrow