Purple Cabbage and Purple Yam Sourdough
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!