Sesame seed Crusted Purple Sweet Potato Sourdough Sandwich Bread
Sesame crusted purple sweet potato sourdough sandwich loaf. Followed FullProofBaking formula as follows with some minor modifications.
Levain build overnight 80ºF
12 g starter + 72 g flour + 40 g water
Morning combine 115 g levain, 250 g water 204 g bread flour, 74 g AP flour and 74 g whole red fife flour. Could add 0.1% IDY 0.356 g
Mix in mixer low speed for 8 min with dough hook. Rest 45 min covered.
Add in 9.25 g salt and 28 g brown sugar and knead 5 min low speed dough hook.
Then add in, a little at a time, 37 g unsalted room temp butter. Knead until well combined.
Laminate dough on counter and add 111 g mashed steamed purple sweet potatoes.
Slap and fold to combine.
Move to bulk dish. Two coil fold at 1 hour intervals.
Once doubled, tip out onto floured counter and pat out bubbles. Shape as batard then roll on wet towel then roll on tray with sesame seeds. Move to parchment paper lined pans seed side up (I always screw this up and place seed side down ugh and then have to get it out and flip it).
Proof covered until dough rises to just over rim of tin.
Slash with lame, spritz with water and bake.
Preheat oven to 425 for about 30 min, then bake for 25 min at 400. Turn down oven to 350 and bake until browned 35 mins. no steam is used.
Let cool in tins for 1 hour then remove and cool on rack until fully cooled before slicing