The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Two Sweet & Bright Loaves

Elsie_iu's picture
Elsie_iu

Two Sweet & Bright Loaves

 This week we have two brightly coloured loaves: one yellow and one purple.

 

 

30% Sprouted Kamut & Rye Sourdough

 

 

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

280

100

20

100

302.5

100

Sprouted Rye Flour

30

10

 

 

 

 

30

9.92

Sprouted Kamut Flour

60

20

 

 

 

 

60

19.83

Whole Kamut Flour

210

70

 

 

 

 

210

69.42

White Whole Wheat Flour (Starter)

 

 

 

 

 

 

1.25

0.41

Whole Rye Flour (Starter)

 

 

 

 

 

 

1.25

0.41

 

 

 

 

 

 

 

 

 

Hydration

 

 

 

 

22.5

100

275.7

91.14

Water

 

 

178

63.57

20

100

200.5

66.28

Whey

 

 

80

28.57

 

 

80

26.45

 

 

 

 

 

 

 

 

 

Salt

4

1.33

4

1.43

 

 

4

1.32

Vital Wheat Gluten

9

3

9

3.21

 

 

9

2.98

Starter (100% hydration)

 

 

 

 

5

25.00

 

 

Levain

 

 

45

16.07

 

 

 

 

 

 

 

 

 

 

 

 

 

Total

 

 

596

212.86

45

225.00

596

197.02

 

Sift out the bran from dough flour, reserve 20 g for the leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients.


Combine all leaven ingredients and let sit until ready, about 5 hours (28.5°C). Roughly combine all dough ingredients. Ferment for a total of 5 hours. Construct a set of 3 minute Rubaud mixing at the 30 and 40 minute mark respectively. Do a set of lamination at the 50 minute mark. 30 minutes before shaping, do a set of coil fold. Shape the dough then put in into a banneton directly. Retard for 10 hours.

 

Preheat the oven at 250°C/482°F. Score and spritz the dough then bake straight from the fridge at 250°C/482°F with steam for 20 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let it cool for a minimum of 2hours before slicing.

 

 

The dough wasn’t very proofy by the end of the bulk. I thus skipped the brief freezing and go for the fridge retard directly. It turned out to be a wise decision as the dough was quite well-proofed. There was decent oven spring and the crumb is pretty nice too.

 

 

This bread is relatively sweet unsurprisingly. It does have some acidity though, which is desirable in my opinion. This might be attributed to the extended bulk.

 

_____

 

Purple bread inspired by Ian :)

 

 

Purple Sweet Potato Sourdough

 

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (Freshly Milled except*)

300

100

270

100

30

100

302.5

100

Whole Kamut Flour

45

15

 

 

 

 

45

14.88

Whole Durum Flour

45

15

 

 

 

 

45

14.88

Bread Flour*

210

70

 

 

 

 

210

69.42

White Whole Wheat Flour (Starter)

 

 

 

 

 

 

1.25

0.41

Whole Rye Flour (Starter)

 

 

 

 

 

 

1.25

0.41

 

 

 

 

 

 

 

 

 

Hydration

 

 

 

 

32.5

100

215.5

71.24

Water

 

 

183

67.78

30

100

215.5

71.24

 

 

 

 

 

 

 

 

 

Salt

5

1.67

5

1.85

 

 

5

1.65

Starter (100% hydration)

 

 

 

 

5

16.67

 

 

Levain

 

 

65

24.07

 

 

 

 

 

 

 

 

 

 

 

 

 

Add-ins

105

35

105

38.89

 

 

105

34.71

Mashed Purple Sweet Potatoes

105

35

105

38.89

 

 

105

34.71

 

 

 

 

 

 

 

 

 

Total

 

 

628

232.59

65

216.67

628

207.60

 








 

 

You can’t any get sweeter “white” bread than this one. The sweet potatoes produce not only a beautiful purple colour, but also an extraordinarily soft and moist crumb. Definitely qualifies as a dessert in my book! 

___

Korean pancake with squid & scallion

 

Mixed veggies & shrimp glass noodles with shrimp paste

 

Peach braised chicken drumsticks in glazed white wine tarragon sauce, Parchment oven steamed lemon thyme grouper, vinegary yellow peppers & mushrooms, rice pilaf in beef broth, green beans with caramelized onions, and caramelized purple sweet potatoes & carrots

 

Thai sticky ribs, Mee Siam Kuah (Malaysian aromatic shrimp broth with rice noodles), sautéed veggies in preserved Chinese mustard green, and cold shredded potato salad

 

Comments

Benito's picture
Benito

Gorgeous bread, I especially love the purple crumb of the one loaf.  Delicious looking food as always Elsie.

Benny 

Elsie_iu's picture
Elsie_iu

Doesn't it feel pleasant simply looking at that purple crumb? Vibrant colours put a smile on my face, as with your kind comment :) By lowering the hydration, I managed to get a ear too. The crumb isn't very open for the same reason but honestly this is what I prefer. I enjoy eating bread more than air... 

Thanks again for the praise!

Hotbake's picture
Hotbake

Give me some of that purple bread 🤤I want to make sweet French toast but I just made rye bread.

Also you've just given me the idea how to use that 1 piece of squid steak, Korean style and serve with kimchi pancakes 😎Thank you

 

 

Elsie_iu's picture
Elsie_iu

The purple bread would be good for french toast. The fact that it's so soft and moist makes it perfect for dessert. It also has a rather close crumb that can hold on to the egg batter. Of course there's bonus marks for the vivid colour! Since the bread is already sweet, I might go the savory route by topping it with a poached egg and shaved cheese. Now I'll have to make another loaf as the purple bread is long gone! Rye bread and sweet potato bread are so different that I don't see any problem with keeping both on hand :)

Korean squid steak sounds awesome! When cooking squid, I either grill it hot and fast to get a crispy texture and charred flavor, or braise it low and slow to make it tenser and flavour-packed. It's tasty however cooked. Kimchi pancakes are one my favourites too. In fact, I just love all forms of pancakes...

So glad I could inspire your cooking, Hotbake! 

isand66's picture
isand66

Sorry I missed your post.  I've been busy with the new job and have not been paying much attention.  I've been baking but have not had any time to post.  Soon hopefully.

I've been meaning to make another purple potato bread as soon as I get back to the whole foods to buy some purple potatoes.  Yours looks perfect.  Glad I could inspire you.

Your first bread looks excellent as well and the food of course!

Happy Baking!

Ian

Elsie_iu's picture
Elsie_iu

After all, the one who inspired the bake deserves to know the outcome :) Thanks for the idea! I like adding porridge or mashed starchy vegetables to white bread for extra moisture and flavour. A springy and moderately-open crumb is much preferred to an airy and crazy open crumb if you ask me. 

Glad to know that you've found a new job. Hopefully you'll get comfortable with it soon. Looking forward to your new posts, Ian! 

Thanks so much for the kind comment! I'm planning some fall-inspired bakes so there'll be more starchy, colouful veggies to come.

Edo Bread's picture
Edo Bread

nice purple loaves!

Elsie_iu's picture
Elsie_iu

I baked a spicy roasted pumpkin loaf this morning. It's not as moist as the purple bread for some reason but it's just as eye-catching! Yellow and purple might be my two favourtie bread colours :) (Green is probably the runner-up...)