The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Purple Corn-Purple Sweet Potato Bread

isand66's picture
isand66

Purple Corn-Purple Sweet Potato Bread

I'm really loving purple bread!  I've made a similar bread a few months ago, but this time I decided to also add freshly ground purple corn.  I also used Kamut instead of the previously used Spelt.

I was very happy with how this turned out.  The crumb was semi-open, nice and soft and flavorful.  This one is a keeper and worth trying if you dare.

Here are the Zip files for the above BreadStorm files.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours  and the sweet potato with 90% of the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, olive oil, salt and the balance of the water and mix on low for 5 minutes.   Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 540 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Below is the nice moist and colorful crumb.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Comments

ifs201's picture
ifs201

I always enjoy seeing your posts. You come up with such different bakes. Glad it tastes as good as it looks!

isand66's picture
isand66

So happy you like it.  It does taste as good as it looks.

Happy Baking.

Ian

Floydm's picture
Floydm

Wow... that is beautiful.

May I feature this on the homepage for a bit? It is a inspiration for the autumn and Thanksgiving. 

isand66's picture
isand66

That would be awesome Floyd!

pmccool's picture
pmccool

As always, it's interesting to see your next creation. 

Paul

isand66's picture
isand66

Always appreciate your comments Paul.

Regards,

Ian

Elsie_iu's picture
Elsie_iu

I still remember how soft and pillowy the last one was! In my last post I made a kabocha loaf that was so popular among the family. It wasn't as soft but the fragrant was outstanding. For today's loaf, some nuts and herbs would be added for complicity :)

The purple corn makes it ultra-special for sure. Hmm... Must find the chance to try it someday. I personally favour that moderately open, moist crumb. Very intriguing indeed! 

isand66's picture
isand66

I really love the way this one came out.  Probably my favorite so far for potato breads.  I look forward to seeing your new version soon.

Happy Baking!

Ian

Rhody_Rye's picture
Rhody_Rye

Those loaves are works of art. I love how the score opens up and reveals the purple crumb inside.

You write that you used freshly ground purple corn flour -- I assume this is ground from dried purple corn kernels, right?

--Susan

isand66's picture
isand66

Appreciate your kind words.

Yes, I did use dried purple corn which I purchased through Amazon.  It has a wonderful aroma when ground as well and helps really add a deep purple color when combined with the purple sweet potato.

I hope you get a chance to try it yourself and let me know what you think.

Happy Baking!

Ian