Sourdough Sweet potato bread

Thanking for liking it!

It's a very ordinary recipe, except that I added some sweet potato:)

all units below are gram.

Steps:

1. I fed my starter and let it sit for a few hours till most active status. I used to do pre-fermentation but I didn't do it for this time because I prefer less sour. 
2. Steam sweet potato. No water added.
3. Add everything except salt together. Autolyse for 40min.
4. Add salt.mix. Do stretch and fold for 4-5 times during 2 hours.
5. Bulk ferment for a few hours. Mine took 5 hours in room temperature ( 23 ℃). Again I prefer less sour so I don’t do overnight ferment anymore here.
6. Pre-shape. Rest for 15min. Final shape. Proof for 1 hour. Scoring.
7. Preheat till 290℃ for 40min. Put in the dough. Add hot water to the tray at the bottom to create steam. After 10min turn down to 200-230℃. 5 min later, open the oven quickly, cover the bread with something ( I prefer the surface to be milder otherwise it’s a little bitter to me, although many people like to make it bold J), quickly turn the bread around to make it toasted even. Bake for another 15min with 200 ℃.

 Happy baking!

Thank you!!!

hmm...You got me. In China people don't use those words to describe a bread because the standard of a good bread is different. People don't really pay attention to crumb or crust. 

crust means 表皮 (biao (3) PI (2)) in Chinese. 

Crumb...I think can be translated to 组织Zu(3) Zhi (1)  (texture) ..?

Hi Ian

Yes seems sweet potato added some moisture to the bread. I like it. I will try potato, or pumpkin as well next time. Should be similar :)

I live in Shanghai. 

Ella

I steal from others:)