The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sarah Owens Sweet Potato Sourdough

ifs201's picture
ifs201

Sarah Owens Sweet Potato Sourdough

I just tried my first recipe from Sourdough by Sarah Owens. I used the Sweet Potato Levain recipe and doubled it, but substituted canned pumpkin for sweet potato. The recipe used 300g leaven, 680g water, 360g pumpkin puree, 20g molasses, 900g bread flour, 240g whole wheat flour, 60g rye, and 24g sea salt.

 

At 10pm the night before the bake I built the levain.

At 6am the following morning I mixed the water, pumpkin, flours, and water with the starter and allowed to autolyse for 30 minutes. I then sprinkled salt on top and then did 70 slap and folds. I let rest for 30 minutes and then did 40 slap and folds. I then did 3 stretch and folds. I didn't touch it during the last hour of bulk ferment. The dough had almost doubled after 3.5 hours. 

I pre-shaped and then shaped the dough and put in the fridge for an 8-hour retarded  fermentation. I baked for 22 minutes with lid on and 17 minutes with lid off. I think I could have let the crust brown a bit more, but was worried about it catching because of the sugar in the dough. 

Tastes good, but a bit disappointed in the crumb. Decent oven spring. 

 

Comments

isand66's picture
isand66

Looks good to me.  With that much whole wheat and also some rye you won't get much more of an open crumb unless you increase the hydration more.  It also depends on how you handle the dough.  Overall it is a very good crumb for this type of formula.

Ian

dablues's picture
dablues

I never heard of Sweet Potato Levain before.  Sounds interesting.

ifs201's picture
ifs201

It is good! Just a nice subtle sweet flavor