The Fresh Loaf

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Purple Sweet Potato Black Sesame Sourdough Rides Again!!

Slideslinger's picture
Slideslinger

Purple Sweet Potato Black Sesame Sourdough Rides Again!!

Because my wife and I just cannot seem to get enough of this fantastic flavor! Shoutout, as usual, to everyones friend Benito for the initial inspiration. This is my 4th time baking this knockout sourdough, and I've tried different formulations each go round. I substituted dark rye for the whole wheat, and used Giusto's La Parisienne for the bread flour along with 50 g KA all purpose for good measure. Also added 15 grams of Giusto's All-Natural Barley Malt, which has been giving me outstanding results. As for the purple sweet potato, I added 150 g at the beginning of bulk ferment instead of Benny's lamination technique. As you can see, it's really well incorporated!

 

Comments

Southbay's picture
Southbay

That’s a really nice color you’ve achieved. My attempts at purple tater breads came out grayish purple and not pretty. Nicely done, and the black sesame complements the purple color.

Slideslinger's picture
Slideslinger
  1. Most of the recipes simply don't add enough purple sweet potato. The way I do it, the mashed sweet potatoes are incorporated into the dough right after the autolyse, along with the salt - adding 20 or 30 grams of extra water, if needed.. Mix it in really well and begin bulk fermentation, doing 4 stretch and folds, once every 30 minutes for the first 2 hours. Watch your dough temperature VERY carefully - looking for a target of 78 F.
Benito's picture
Benito

Sturgis, awesome purple colour, I love it.  I’ve probably never used as much purple sweet potato as you have, yet you got a great crumb.  Glad you like the combination of flavours I agree that they are made for each other.

Benny

Slideslinger's picture
Slideslinger

Fortunately, I've got no fear of improvisation. My musician DNA is pervasive and it seems to be serving my baking experimentation quite well. There are numerous varilants of this recipe and the 150 g of sweet potato is certainly not an anomaly. The crumb is luxuriously soft and moist, and the crust is just the right combo of crispy yet pliable. The bread is downright delicious!! 👍

CalBeachBaker's picture
CalBeachBaker

Slideslinger - Awesome looking loaf. I'm going to have to give this one a go!

 

Tony

Slideslinger's picture
Slideslinger

Thanks so much Tony!! Definitely give it a try - you won't be sorry. Whatever you do, don't be stingy with the purple potatoes (OR the black sesame seeds)!!