Sweet Potato Boule.
500g KABF 100%
100g Oven roasted Sweet Potato 20%
14g Sea Salt 2.5%ish
1/4tsp DA Yeast
400g Water
In stand mixer, combine flour, water, and yeast. Autolyze 20 min. Add salt and Sweet Potato mash and mix on speed 2 for 10 minutes until gluten is formed. Form into ball and put into greased bowl, S+F every 20 min for an hour. Put in covered container and refrigerate over night/12 hours. Pull out of fridge in the morning, let it come to room temp and shape into boule. Proof for an hour. Bake in Dutch Oven at 500 degrees for 25 min. Remove lid and drop temp to 450 and finish baking for another 25 min.
I was pleased with the flavor, texture, and crumb. I need work in keeping the oven spring vertical, vs horizontal. It always seems to flatten out in the process, most likely a shaping issue.
And the last pic. Cheers!
(Not sure why it's displaying horizontal instead of vert.)
Comments
What a beautiful loaf - well done!
Yeah! Looks great.
Very nice loaf.
I am thinking spread issue is due to amount of moisture in this loaf - both from the water and the water in the sweet potato. When I bake loaves with sweet potatoes or pumpkin I leave them firmer if I want them as free form loaves otherwise they go into a bread pan to support them and give me the height I am after.
Janet
you are already at 80% hydration for a white bread - without the water in Sweet Potato and it is likely 50% water after roasting it. I would expect this to spread some as a result. Still, a very nice loaf inside and out and tasty no doubt. Well done and Happy Baking.
Thanks all! We are enjoying this loaf and have more proofing now. Let's see if lightning will strike twice. Good to know about the spread, I won't feel so bad anymore.
Those are some great looking loaves. The crumb has a beautiful color, and the crust looks perfect. Just curious, how do you shape? I find even if I have a dough of 85+% hydration, a tight preshape, short bench rest, and tight final shaping through folding gets the dough to have nice structure.
Excellent loaves, and I'm sure the next ones will be just as good,
blackhatbaker
Thanks! I do a similar shape as you. I think I'm going to throw them back in the fridge to proof and then right into the oven. We'll see if that helps.
The color and texture of your loaf is really nice. I bought some sweet potatoes at the farmers' market today and I will definitely try this out soon. Thanks for posting.
Thanks. Hope you enjoy it.