Sweet Potato YW SD with pepitas
I have been traveling since Oct 5th. No baking but lots of eating of great breads from Canada to NYC ! I got home and found my YW and SD happily resting in the fridge. I fed everything and restored all to working order. I noted Ian's sweet potato bread and had an extra baked one so decided to try a variation using what I had on hand. Wild Yeast Blog has a formula from 2007 and I used it as a base to begin. http://www.wildyeastblog.com/2007/10/16/world-bread-food-day/. I used 200g AYW stater and 200g RYW starter each at 100% hydration and made up the rest with my SD 100% hydration . When Ian mentions "wet" sweet potato he is correct. The dough was like ciabatta for sure. I beat it in the KA like a ciabatta until I noted some gluten development. I then placed it in an oiled bucket for 40 min. removed and did a lot of s&f's with a floured counter and gingerly movements. Rested 50 min and did the same...had really nice development at this point and it had nice air bubbles. Divided in two and made no attempt to shape...simply sprayed the top with water and pressed on pepitas and tossed into floured cloth lined baskets seed side down. Proofed for 1 hr and the loaves had filled the baskets. Retarded approx 12 hrs in fridge. Baked straight from fridge as per my usual...500 preheated pans ,place bread in pots lower to 460 , bake 20 min and remove lids and bake 15 min til 210 degrees. Crust snapped and crackled. Amazing fragrance from the pepitas. Lovely crumb but no spring to speak of.Glistening crumb and very tender due to the YW. This is going to be served with a black bean soup tonight . RYW ready to go : 
AYW ready : 
"shaped" and seeds on ready for basket to proof: 
straight from fridge: 
finished: 
crumb shots: 
Comments
I am sure you and several other people know what the following mean: AYW, RYW, and YW. I don't. I presume SD means sourdough and not South Dakota.
Your bread does look great.
Ford
Apple Yeast Water, Raisin Yeast Water and Yeast Water. Those of us that us YW all the time forget so many, many more do not!
I'm yeast watered out :-)
We need to be sure and define our terms ! dab has it right...Apple Yeast Water, Raisin Yeast Water and Sour Dough. Thank you for looking ! c
when the baskets filled up was the reason for no spring later - the dough fully proofed in the fridge. The same thing had been happening to me and now we fridge it right after it hits the basket - no counter proof. Has been caoming out at 80% -90% proof depending on the recipe that way. We get toi decide the next day f we want to take the dough out of the fridge as the oven heats or bake it right out of the fridge.
You ciabatta bread with sweet potato and pumpkin seeds sure looks nice - open crumb and beautiful on the outside - has to taste great!
Happy Baking Trailrunner.
My YW was really bubbling as you can see in the pics. I almost put the dough right into the fridge but thought I would try the 1 hr and see. It didn't rise any in the fridge...came out at the same place as it went in. I didn't give it any counter time before placing in the hot pots so it was all that 1 hr...hard to believe.
It has a remarkable flavor. I will definitely make this one again. BTW...if you look at the original formula on Wild Yeast Blog you will see she has only 400 g flour and over 500 grams of starter !! It makes an amazing dough with lots of flavor. I of course mixed it up by using so much YW starter rather than just Wild Yeast . Always something new to try.
Thank you for looking dab. c
more unpredictable and the SD starter is. You got all that proofing without any rise in the fridge, That happens to me too but usually is springs like crazy in the oven when it doesm't rise in the fridge. Today I have a basic SD white flour for the dough and whole grains in the starter with salt and water -as close to a non retarded white plain bread as I make. I proofed it on the counter on a heating pad and was fully final proofed in 5 hours. The YW 1 c of orange juice, cranberry bread that has half cup of sugar in it too and walnuts - was done at the same times for levain .and proofed right along side of the SD boule - exactly the same way- it has risen 20% in 6 hours. So very slow. Other YW dough I retard and it fully proofs in the fridge in 8 hours. Sometimes hardly any rise at all in fridge or on counter like this time and it just explodes in the oven with spring. Totally unpredictable but so much fun!
That's a lot of YW levain you had in that bread! Wow.
I hope you are going to post the cranberry bread ….would love to see what you made . Sounds like Holiday! You go about all of this so differently than I do and we are both different from Ian…fun !
I never think about proof times or the difference in YW or SD…I just mix it all up and proof one hour at room temp whatever that is in my house on a given day and then into the fridge till I take it out and then into 500 degree pots and that is that. Same bake time and loaf size every time. What comes out is what comes out. Ian also does the exact same routine every loaf no matter what…he uses the same inst. set up and just substitutes new ingred. So easy. It always works. I can't be bothered with trying a new "way" each time. I admire you for the details you are willing to try for one loaf. Keep posting you are an incentive to try new things…just not the same new things LOL ! c ( thank you for posting back….my posts aren't the most looked at :) )
Nice one. Glad I could help push you in this direction. Looks like a great open and tasty crumb was the end result.
I'm bulk retarding another version myself to test out for Thanksgiving rolls and will bake them tomorrow, I decreased the hydration considerably so I would have a better dough for rolls. My only issue is that it looks like my wife must have bought yams instead of sweet potatoes and I don't have much orange color in the dough. Hopefully they will taste good. Stay tuned and enjoy your great bake.
Regards,
Ian
I am so glad I saw your post. I haven't had time to go back a full month to see what all I have missed. The bread is incredible and will be made again for sure. I am going to lower the hydration considerably and see what I get next time. Also probably less YW . As I said to dab...she uses a huge amount of starter in relation to the flour. This is a post from 2007 so Susan is doing different things these days. It does respond very well to s&f. I will look forward to your rolls. Try getting some pepitas also...lovely seed when toasted. Thank you for looking Ian. c
I am glad you showed the detailed pictures. I believed that helps me to conceptualize what to look for with such
a wet dough. I have been contemplating something with pumpkin. This look delicious and the crumb is nice as well.
Warm Regards,
Casey
I should have posted a pic of the batter before the s&f's ! It literally was a thick cake batter consistency. I persevered but it sure was like the wettest ciabatta. Definitely cut way back on the water as Ian also suggests when using pumpkin or sweet potatoes etc. Please post pics when you do your bread. c
Lovely, Caroline! Those look quite Yummy. i'd have them with a slather of butter nothing else and be in total bliss. Great baking.
-Khalid
they are definitely on my "to bake again " list ! I froze one and we finished one. As you know when there are few mouths to feed it is hard to bake as often. It is one of the best breads I have made. A stunning amount of starter as compared to flour…interesting formula . You are most kind…what are you baking at class these days ? I hope all is going well. I missed a month of posts while traveling. c
The institute has shifted to a new site and have yet to receive certification to start, until then, we're having the theory classes for a couple of weeks.
-Khalid