The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Purple Cabbage and Purple Yam Sourdough

SusanMcKennaGrant's picture
SusanMcKennaGrant

Purple Cabbage and Purple Yam Sourdough

the dough

 

after shaping 

This is a walnut, purple cabbage, purple sweet potato (or yam?) sourdough boule. I used purple cabbage juice instead of water in the mix. I added a bit of vinegar to the juice to get the lively fuchsia. Roughly 20% rye, 30% ww and 50% AP 82% hydration. I eye-balled the yam addition…having been pressure cooked it was moist and probably weighed around 100 grams (sorry for the lack of precision). It’s a small tester loaf, just 250 grams of flour. The dough was quite slack with the high hydration, vinegar and yam addition. It was baked in a combi oven on a baking steel and using the lodge cast iron combo-cooker. The crust is quite soft (like a potato bread) so I let it sit overnight to dry out a bit before slicing. The dense crumb will make it a nice loaf to use in holiday crostini and to serve with cheese. The cabbage juice adds a really intriuging earthy flavour… I will make it again.  Happy Holidays everyone!

 

Comments

Floydm's picture
Floydm

Wow, that is quite an eyecatching loaf!

SusanMcKennaGrant's picture
SusanMcKennaGrant

Thanks Floyd!

isand66's picture
isand66

What a fantastic looking and creative loaf.  I must give adding cabbage a try soon.  Your crumb is nice and open too as a bonus.  How did you make the juice?  Did you food processor it or use a juicer?

SusanMcKennaGrant's picture
SusanMcKennaGrant

Thank you!  For the juice I just threw a few cabbage leaves in the blender with the water then strained it...