The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts

T-Rex Meets Floyd’s Sweet Potato Bread & Brownman’s SD & YW Combo Starter

dabrownman's picture

T-Rex Meets Floyd’s Sweet Potato Bread & Brownman’s SD & YW Combo Starter

We always seem to have smoked and BBQ ribs for many holidays. This Memorial Day was no exception.  In KCMO where I grew up, the ribs are famous and are always served with Wonder Bread.  I was looking for a different bread when I saw Floyd’s Sweet Potato Rolls in the home page.   I though this might make a great bread to go with ribs.

 Quite unlike my wayward and undisciplined apprentice, I try to stay as close to recipes as I can but, in this case I don’t stock any commercial yeast, so I hope Floyd doesn’t mind that I subbed a SD and YW starter and converted the rolls to a bread - boule style.   I think my apprentice threw in some rye and WWW while I wasn’t looking too!   Other than that, we were true to Floyd’s intentions – pretty much.

 To commemorate Ian’s first home page cover for his Semolina, Toasted Almond Multi-Grain Bread, I used his signature T-Rex slash for this bread and for once it was near perfect – a real first for me.  Ian must finally be rubbing off on me.

 The beauty of this bread is unmistakable.  Sweet taters give this bread a lovely orange cast inside and out.  The color is what drew me to it in Floyd’s post.  I was so glad it didn’t stick to my cheap basket. 

 It also smelled great while baking from the cinnamon and nutmeg light spice in the dough.   My wife was asking what that smell was?  If it’s not Thanksgiving, I guess it is harder to pin down.

 The crust went soft as it cooled and we cannot wait to have it for dinner in about 2 hours.  Crumb shots after that.


 The levain was built over 3 stages of 4 hours each and the YW and SD were mixed together from the beginning as has been the usual lately.  After 12 hours the levain had more than doubled and into the fridge it went for an overnight stay.

We micro waved two small sweet potato and mashed the with a fork to get the ¾ of C required.

In the morning I mixed everything together in the mixing bowl (including the salt so I don’t forget it), except the levain and let it sit for 30 minutes to autolyse.  Then the levain went in and we mixed it on KA 2 for 6 minutes and the KA 3 for 2 more minutes. The dough was then transferred to a plastic covered, oiled bowl to rest for 15 minutes.

4 sets of  S&F’s were done 15 minutes apart each time on a slightly floured work surface  and then the dough was allowed to rest on an oiled bowl and ferment / develop for an hour. 

After an hour rest, 1 more set of S&F’s were done to help shape the dough into a boule.  The dough was dragged across a non-floured surface to make sure the skin was taught.  It was flipped over and the bottom seam was completely pinched off and sealed.  Then the boule was flipped over and dragged again to stretch the skin tight.   It was placed upside down in a rice floured basket to double in a plastic bag on the counter.  It rose ½” above the top of the basket in 2 ¾ hours and passed the poke test.

After 2 hours the oven was readied by preheating to 500 F with steam and stone in place.  I use 2 of Sylvia’s towel in a baking pan method for steam now.  In 45 minutes the oven was ready.  The boule was un-molded by putting parchment on the top, a peel on top of that and then the whole shebang overturned.

 Into the oven it went and the temperature was turned down to 425 F.  after 15 minutes of steaming the steam was removed and the temperature was turned down to375 Fconvection this time.  The boule was turned every 5 minutes and after a total of 38 minutes it was deemed done.   The bread was not allowed to crisp in the off oven with the door ajar as usual but was immediately moved to a cooling rack since we wanted the crust soft like Wonder Bread.

SD and YW Sweet Potato Bread     
Mixed StarterBuild 1Build 2 Build 3Total%
SD Starter20100304.72%
Yeast Water20200408.00%
Total Starter1001104025050.00%
Levain % of Total17.90%    
Dough Flour %   
White WW255.00%   
Dough Flour500100.00%   
Dough Hydration66.00%    
Total Flour635    
T. Dough Hydrat.70.08%    
Hydration w/ Adds75.12%    
Total Weight1,397    
Add - Ins %   
Sweet Potato16032.00%   

Note : 1/2 tsp of cinnamon and 1/4 tsp of fresh grated nutmeg are added with autolyse.



Floydm's picture

Looks great!


dabrownman's picture

Your recipe work out great as a regular bread and a real good looker to boot!  Just love the color.  It's not just for Thanksgiving and was perfect with the ribs.  For a minute I thought we were back in KCMO.  Everyone liked the bread and we sent some home with the dauther's boyfriend so he eat the ribs properly tomorrow too :-)

Hope your move goes well.   

thomaschacon's picture
thomaschacon (not verified)

...can I have some ribs instead?

(I like the pattern your basket makes more than the one my brotforms make).

dabrownman's picture

weren't even glazed!!  They were just delicious and should be after 45 years of practice :-)  I am always on the lookout for cane baskets with nice patterns for variety.  They won't last forever like a brotform or hold up to commercial use but we don't spend more than a buck on them and they only get used a couple times a year.  I must have 20 now and can be a little more discriminating with new ones.

Hope your weekend was a fine one.

gmagmabaking2's picture

That all looks awesome!!! Great job... I like the basket too... I will have to try those... I have been worried that everything would fall through... do you line it with something? Or just flour with rice flour? I am real new to all this talented stuff.

Thanks, Diane

dabrownman's picture

gals are sure baking up a storm with the ITJB weekly bakes!  I dust both the basket and the loaf itself with rice flour.  Seems to work OK.  I look for ones made with cane though.  I do dry them out in the AZ sun real good first.  I just got a new star shaped basket that I can't wait to try out.

Thanks for your fine comments.  The ribs, bread and potato salad were all yummy.


isand66's picture

You certainly did my scoring justice!

That's a great looking loaf you made and your scoring looks spot on. I'm very impressed that you were able to get your dough to not stick in that basket.  Is that another $1.50 Good Will find?

I look forward to seeing your crumb shot but I'm sure it will be excellent.

Those ribs look great as well.  Next to baking bread, cooking barbeque is one of my other passions.

I have a long way to go to perfect my brisket and pork shoulder, but I'm pretty good at smoking them ribs :).

Thanks again for your kind words and I will be sure to give your formula a try once I get my WYW going.

I'm going to start it this week for sure.  Bought some raisins and apples at Whole Foods the other day and now I see where you are getting some of your seeds and other interesting ingredients.  I picked up some red wheat berries which will find their way into a soaker soon enough.  I also bought some sprouted wheat flour from KAF which should be here with a bunch of other flours I ordered any day.

Hope you had a great holiday weekend.


dabrownman's picture

would like the T-Rex.  First time I ever scored something where it came out the way it is supposed to look.  Whole Foods is great but I do a lot of bread shopping at Sprouts too, a local and CA small health and produce chain.

That is one of my favorite baskets.  This the 2nd loaf made with it and both came out looking the same.   It was 50 cents at Good Will.  I got it on half price Thursday after watching sit there for a buck for 3 weeks.  I lost some great, brand new, covered loaf pans waiting for Thursday and the day before - they sold for 3 bucks.   I saw sprouted flour at Whole Foods but they wanted over $3 a pound for it.  I'll sprout my own, dry it and grind it first :-)

Hope you had a nice holiday too.

isand66's picture

I think you are getting pretty good at this baking thing....your crumb looks perfect.

Great job!

dabrownman's picture

I've gotten about 10 time better at this bread thing in the last 5 months.  I think you have too!  Only about another 10 times better to go but those are the tough ones and will take years.   So much to learn and so little time to mess with your recipes :-)

PiPs's picture

Beautiful crust dabrownman!

Your right, the colour does draw you in ... i'm hooked, and the scoring worked a treat as well.

You still posting a crumbshot?


dabrownman's picture

Crumb shot are up.  The bread went well with the ribs.  Very tasty.  Seems the YW in coinjuction wih the SD makes for the same kind of crumb regardless of what bread is being made.  See this crumbis nearly identical but in a much different kind of bread.

Cheers mate!

hansjoakim's picture

Those are tall and handsome boules, DA! It's hard to compare with the wonders of Wonderbread (as I haven't tasted the wonder), but I think I'll go for a slice of yours, dabrownman.

dabrownman's picture

The slight hint of cinnamon and nutmeg permeated the kitchen when we made this bread for toast this morning.  Buttered with caramelized minneola marmalade - this bread managed to eek out a slight advantage to the Wonders in Wonder Bread.  Just love the orange color.  Makes the morning a little more festive and perky.

Sadly, Wonder Bread is back in bankruptcy again.  I'm guessing every American kid over the last 50 years grew up on it - just your average 'slimey white slice' as Jennifer Paterson used to say on the Two Fat Ladies - but what a Wonder in every slice!

isand66's picture

Did you add cinnamon and nutmeg?  I don't see it listed in your ingredients, unless I just missed it.

dabrownman's picture

to list it and will make the correction.  Thanks. 

varda's picture

Hi DA, Is it my imagination or is that scoring the best yet?    Very nice, and I love the look from the basket you are using.  -Varda

dabrownman's picture

By far the best scoring we have managed. Practice, practice, practice. Need to bake more baguettes:-) Just love Ian's T-Rex slash. This basket makes for good looking bread. The only other time I used it was here

I see you were the last one to comment on that bake but didn't see it till now - so thanks twice for your kind words.

I'm going to try this basket next.  I'm guessing six sided breads aren't new since so few things are :-) 

isand66's picture

Can't wait to see how your bread comes out from this cool basket.

It should be quite interesting I would think  :).

dabrownman's picture

Did you see where Thonamschacon came up with a way to fold bread into a 6 sided shape for that basket?  Only took him a second to figure it out in a very cool way.

isand66's picture

No...where is that?

dabrownman's picture

earlier today where I showed a spread of baskets my apprentice is hoarding.

breadsong's picture

Hello dabrownman,
Well, that's quite a feast.
I *love* your sweet potato boule - the scoring is gorgeous as is the color - and the crumb shots (wedges) are every bit as beautiful as Phil's! :^)
The KC Ribs and potato salad to go with look really tasty too.
I am curious how you spice your ribs. I have a spice rub recipe called "Kansas City Barbecue Seasoning", and a "Kansas City BBQ Sauce" recipe from Cook's Illustrated, but I wonder how authentic they are!
Great post with some fine-looking food,
:^) breadsong

dabrownman's picture

like a sweet potato bread should,  Wonderful toast for breakfast. 

The ribs in the photo had just come off the grill finished smoking but had not gone into the 3 hour oven process yet. 

BBQ in KCMO is like Seal Team 6 warfare.  Covert operations, late night manipulations and recipe secrets abound.  In general, KC BBQ is more spicy than sweet as opposed to KC Masterpiece Sauce which is more sweet than spicy - people in KC call it St Louis sauce where they like their BBQ more sweet than spicy - like Memphis. 

I used to spend hours and hours doing pork in my water smoker but that is for younger folks - same young folks do commercial baking too I guess.  But no more.  I do gas grill smoking and then finish in the oven.

My wife doesn't like her meat too smoky and I like mine medium smoke so, we have medium smoke :-)  Years ago i converted over Alton Brown's method to my recipe for rub and sauce and came up with ribs that are pretty darn tasty.  Here are my recipes and you can see how they compare to yours.


 ¼ C brown sugar

1 tsp cracked black pepper

½ tsp each; dry mustard, cayenne pepper, smoked paprika, smoked chipotle pepper, garlic powder, onion powder, ancho chili powder, salt, ginger, thyme, oregano, Italian seasoning, cumin and poultry seasoning, crushed red pepper

¼ tsp each allspice, cloves

 Mix all together thoroughly.


BBQ Sauce

 1 T olive oil

3 slices bacon – thick homemade apple wood smoked is our favorite

1 chopped onion

3-4 cloves garlic

 Sauté above in 12” fry pan.  Add:

 2-4 T of BBQ Rub above and 2 T tomato paste.  Sauté until fragrant Add:

 2 C  ketchup

3 T cider vinegar

1 T each molasses, Worcestershire sauce and dark mushroom flavored soy sauce

1 T honey

1 C home made chicken stock

1 amber beer - we like Negro Modelo

 Simmer until thickened to your favorite sauce consistency.

Easy BBQ Smoked Pork Spare Ribs

 Make batch of BBQ rub.

 De-membrane and cut away excess fat from ribs.   Put BBQ rub on both sides of ribs and message into meat.  Wrap in plastic wrap and put in refrigerator for 24 hours.  Bring to room temperature while grill heats up

 For 4 burner gas grill, make 2 sealed aluminum foil packets of wood chips that have been soaked in water for an hour.  I like a mix of hickory and apple wood.  Seal up and poke holes in the top to let smoke escape.  Place packets directly on top of the two outside propane burners set to medium low.  Leave 2 middle burners off.   Put ribs over middle burners that are off and smoke for 45 minutes to 1 hour turning them over every 15 minutes.  Try to smoke at 250 to 300 F or so.  You do want the ribs to get a little color so if needed: ( donlt on my grill)

 Turn on middle burners to as low as they will go and brown ribs about 8-10 minutes on each side.

Take ribs off grill and put them on wire rack in a rimmed cookie sheet.  Place ½ cup of beer in bottom of pan under the rack. Cover tightly with aluminum foil and put in 225  F degree oven for 2 hours. 

 Make BBQ sauce while ribs are in the oven.

 Remove ribs from the oven and open one corner of the foil to pour off the liquid into a fat separator.  Take foil off ribs after 2 hours and let ribs continue baking for 20 minutes to dry out.

 De-fat the rib / braise liquid and reduce it in a small1 qtsauce pan until about 1/2 C remains while the ribs are in the oven drying out.  Add ½ C of the BBQ sauce to the reduction and reduce until this glaze gets back to BBQ sauce consistency.   If you don’t want to make your own BBQ sauce (don’t blame you either) just add your store bought favorite BBQ sauce to the reduced glaze and reduce that instead.

 Cover ribs with BBQ sauce on both sides with a brush or mop and bake for another 15 minutes turning the ribs over after 10 minutes.  Re- glaze the ribs one more time and bake for 15 minutes. Turn ribs over after 10 minutes.

 Serve with BBQ sauce, potato salad and baked BBQ beans on the side.

 You can do pork shoulder, beef brisket and chicken this way too.  Cook shoulder for 4 hours, brisket for 6 hours and spatchcocked chicken for hour (or until thermometer reads 160 degrees in the breast.)


breadsong's picture

dabrownman, thank you so much for going to all of the trouble for posting how you make these delicious-sounding ribs.
I live in western Canada (BC) but hopefully if I make these, they will taste as good, here :^)
The spice rub looks pretty good, as does the beer-and homemade-smoked-bacon BBQ sauce!
I'm going to go for it and try making some soon - my husband just picked up a little Weber kettle grill, and I found some hardwood charcoal for heat and smoke.
Thanks again!!!
:^) breadsong


dabrownman's picture

Weber kettle grills.  They make fine BBQ.  I had one for years and years and it was my favorite.  Weber marketed it under the Little Smoky name.  You can put a small aluminum pie plate tin the middle, half full of water, at the coal level and put the coals and wet smoking chips on each side of it for perfect indirect smoking.  You only need 250 F so this is the perfect size for doing a rack of ribs or a nice hunk of pork shoulder for pulling. 

It wasn't much trouble to post the recipes.  It's just copy and paste from my Word cookbook.  It was harder to write them all down when my daughter forced me to do so a couple of years ago.    I always cooked most everything from memory up til then.  Now that I'm older, I am happy to have written them all down while I could still remember them :-)  My daughter was shocked when she got her personal cookbook with several hundred recipes in it a year ago for the holidays.  Now as I cook each one again, I just have to photograph them to include the pictures for each one. 

My wife and apprentice says I'm nuts to photograph nearly every meal we cook but I'm retired with little to do and I enjoy it - a picture is worth a thousand words and the cookbook is better for it. Plus you get to eat a wider variety based on what hasen't been photographed and you get to do a final test to make sure the recipe is right  :-)

No reason BC can't be the next BBQ Meccah either - with up there with KCMO.

breadsong's picture

Thanks, dabrownman.
That is such a nice thing, recording all of your recipes for your daughter.
I'm really looking forward to trying this rib recipe of yours and thank you for sharing it with me.
I'll let you know how they turn out.
:^) breadsong

breadsong's picture

Hi dabrownman,
We made your KC rub, sauce, and ribs this weekend. yum, Yum, YUM!!!
The spice rub was really tasty - perfect to add to the BBQ sauce; we'd home-smoked some bacon (alderwood) 
a little while ago so that went into the sauce too, as per your recommendation.
Thanks again for sharing how you made those ribs - we were 'happy campers', getting the chance to enjoy these,
this weekend!
(pics: the sauce, the smoke, the ribs!)
:^) breadsong

dabrownman's picture

Looks like you are from KCMO with those fab ribs you smoked up for 4th of July Not that Canadians celebrate it.  Glad you liked the recipes.  You put them to very good use!!  What a great job.  We just left Lees' Summit (a suburb of KC) and we couldn't resist getting some rib.  Here is s picture of the two that were left at the end before they too were consumed!  Had smoked Gumbo for the first time there too.  I will work on developing a smoked gumbo recipe since it was so delicious nearly as good as the ribs!  Now we are in Houston so BBQ brisket is on the list for tonight!

Thanks for your fine comments. 

and look at these tomatoes we got at the farmers market on Saturday in Less Summit - some heirloom

isand66's picture

I made some ribs also for the 4th.  Not sure they are as good at those KC ones.  I've been trying to have a business reason to go visit KC and do a BBQ tour.

That gumbo sounds off the charts.  Look forward to reading about your interpretation.

Enjoy yourself.


dabrownman's picture

The top 50 restaurants are in KC and they are all BBQ joints :-)  Let me know if you go and I will give you a list of ones to get to and those to miss.  Some of the best are no more as the owners have retired or died.  A retired chef friend of mine still lives in KC stays abreast of such things closely and he makes the best smoked brats and other sausages I have ever had.  The best places few folks know about.  We all make better ribs and pulled pork than you can get at most of the BBQ places in KC today - but not all.  The thing is, as you well know, you can make the meat that you like at home pretty easy but finding it out is not easy.  Everyone likes different amounts and kinds of smoke, spice, heat and sauces which is good since variety is the spice of life!

Bet your ribs were pretty fine too.

breadsong's picture

Those ribs of yours were completely wonderful and thanks again, so much, for sharing your KCMO recipe.
'little smokey' did a lovely job smoking the ribs - I can't believe it's taken me all these years to discover kettle cooking!
Those tomatoes are gorgeous!, and hope you are able to recreate your tasty-sounding smoked gumbo.
Please keep us posted!
:^) breadsong

dabrownman's picture

turned out well for you.  Now that you are hooked on the little smokey kettle, you will soon be making pizza, pides, sausages, chicken, turkey, fruits and who knows what else oni that little smoker.  I think it is one of the greatest inventions of all time.  The perfect size for 2 people.

I'm making some smoked chicken and sausage etouffee on my little home made tin can smoker that uses a bullet water smoker  lid for the cover.  I posted about it here:

I've had a lot of fun with this little thing.

isand66's picture

Like the BBQ sauce and shall have to give it a try.  I don't finish my ribs in the oven so I will have to skip that step or maybe I will wrap them up in the smoker instead.

I will have to send you my sauce recipe so you can tell me what you think.

You really got me in the mood for some ribs next weekend!

dabrownman's picture

Ian.  You sound like a hard core rib man.  Are you sure you're not from KCMO?  If I could, I would eat ribs or some kind of BBQ every day. 

isand66's picture

Here is my sauce recipe:

1 c ketchup

1/2 c light brown sugar

3 tbsps apple cider vinegar

2 tbsps water

1 tbsp worcestershire sauce

1 tsp salt

1/2 tsp garlic powder

1/4 cup diced onion

2 chopped  chilis in adobe sauce

1/2 c boub

1/2 tbsp hot sauce

1/2 squeezed lemon juice

1/2 tbsp chili powder of your choice

1/2 tsp fresh ground black pepper

Saute onion in a couple of tbs. olive oil for 3-5 minutes until translucent and soft and if desired add fresh chopped garlic instead of garlic powder and saute after onions are soft. 

Add rest of ingredients and simmer for 30 minutes with a cover on your pot until sauce is reduced.

I have made many variations of this recipe since I can't resist tinkering as you know by now....


dabrownman's picture

If that is bourbon then my only comments are; love the Chipotle in Adobo (ican't believe I don't have it mine - but will) and it might need some dried herbs and some more onion - and you are the onion man!   In KC the herb of choice is oregano.  If its not bourbon then it needs some!  Have to admit adding a little to mine now and again.  I put bourbon in just about anything, if I don't get caught.

isand66's picture

I would eat ribs and brisket or pulled pork every day too, but I would have to hire a carpenter to widen my door frame! :)

dstroy's picture

Beautiful!! That looks really fantastic!

dabrownman's picture

your kind words.  This bread is well behaved, a good looker, just plain fun,  easy  to make - and delicious!

SylviaH's picture

looks just beautiful and delicious!  I've saved this page...sure made me hungry for some pork.  


dabrownman's picture

beer and bourbon are half of the 8 nearly official food groups that are recognized almost nowhere - until one thinks about it.  The other half are chocolate, pizza, ice cream and the ever present combo category; cakes, pastries and pies:-)

Happy Porking Out Sylvia


isand66's picture

Bourbon it is for sure!

Can't go wrong with adding some bourbon!

DanAyo's picture

Great looking bread, DAB!

I don’t have YW. Can I make this with my SD starter only? If so, please suggest a Levain build.



dabrownman's picture

YW levain.  Both of them together totaled 20% pre-fermented flour.  I wouldn't use that much for a SD levain only but 15% in the winter time is not out of line.  So depending on what size loaf you want to make to fit your basket will determine the amount of pre-fermented four for the 100% hydration SD levain.  I don't know what kind of starter you have, but I would make it at between 500 - 600 g of total flour and I would sift out the bran from the whole grains and use that for the first feeding and use Lucy's rule of 15 to figure out what that first feeding would be.  If 600 g was the total flour then 15% of that would be 90 g of flour and the total weight with water would be 180 g.  180 g of flour divided by 15 is 12 grams so the amount of NMNF starter would be 12 g and the first feeding of the 3 stage levain would be 12 g of bran and 12 g of water.  The 2nd feeding 4 hours later would be 24 g each of high extraction flour and water each and the 3rd feeding 4 hours later would be 48 g each of high extraction flour and water giving you 180 g of levain that should be ready to go in 12 hours at 74F.

I would plan on 90 g of whole grains between the rye and WW and use all of it in the levain.  It is the sweet potato that is the star of this bread.  This had to one of the first T-Rex slashed breads too.  I think you will like it