Purple Sweet Potato Black Sesame Tiger Stripe Sourdough Milk Bread
I’ve had my eye on this method of shaping a milk bread for sometime when I first saw this on my IG feed. This bake is inspired by Chiew See of Autumn Kitchen, she used a similar method of shaping a matcha milk bread last summer and I’ve wanted to try it ever since and finally got around to doing it this long weekend.
Overnight levain build
14 g starter + 86 g cold water + 86 g bread flour left to ferment at 74ºF overnight.
Take butter out when build levain.
For the Black sesame powder
Grind 86 g of toasted black sesame seeds (I used a coffee grinder) then combine with 18 g of sugar. Cover and set aside until the morning.
To prepare the purple sweet potato I used the instant pot to steam them, then removed the meat from the skins and mashed them until smooth. I have found that you can freeze the mashed sweet potato so you can make a fair amount and freeze them in small portions for future use.
The next morning mix the following except for the butter.
312 g bread flour (282 g if using 30 g to premix with the softened butter)
1 large egg
30 g sugar
126 g milk
6 g salt
180 g levain
Total flour = 402 g
30 g room temperature butter. Take out first thing in the morning.
After butter is softened mix it with 30 g of flour (so subtract 30 g flour from the dough above) because this will make the butter far easier to incorporate.
This time I didn’t use the standmixer, I am gradually killing my KA mixer by making pizza doughs and milk breads. I’ve decided I will try to handmix these doughs from now on to extend the life of my mixer.
In a bowl, mix the egg, milk, sugar, salt and levain until well blended. Then add the flour and mix until no dry flour remains, rest for 5-10 mins. The slap and fold until you have a strong smooth dough with a full windowpane.
Mix your 30 g of room temperature butter with 30 g of bread flour until smooth. The add this to your dough in thirds slapping and folding each time until well incorporated and fully developed. Rest for 5-10 mins then divide the dough into thirds, it is fine if they aren’t the same size since two of the portions will have inclusions.
Take the smallest third and combine with the black sesame powder and knead by hand until the black sesame powder is well incorporated. Shape into a boule and set aside under a tea towel.
Finally take the third dough ball and gradually combine with the mashed purple sweet potato smearing it on the surface and folding it in. Knead until the dough is a uniform colour and smooth. Shape into a boule and place under a tea towel to rest for 5 mins.
Lightly flour a work surface and the plain dough boule. Roll out to at least 12” in length and almost as wide as the length of your pan, set aside. Continue to do the same with the other two balls next rolling the black sesame dough out to 12” and placing that on top of the plain rolled out dough. Finally rolling the anko dough out again to 12” and finally placing that on top of the black sesame dough.
Roll the laminated three doughs out to about 16-18” in length. Next using a ruler and a pizza cutting wheel, cut the dough into strips lengthwise about 1.5-2 cm wide but leaving the last 2-4 cm of dough uncut at one end. Finally when all the strips are cut twist each strip in alternating directions. See my photos below. Once all the strips are twisted next roll the dough into a log starting with the uncut dough, roll tightly, again see the photos for the final appearance of the dough. I actually found transferring the dough into the pullman pan to be the most challenging part of the whole formula. Place the log in your prepared Pullman pan with the seam side down (I like to line it with parchment so it is easy to remove from the pan). Place in the proofing box set to 82-84ºF to proof until the dough comes to approximately 1 cm below the edge of the Pullman pan. This takes about 8-8.5 hours at 82ºF, the yeast isn’t likely to be osmotolerant so it will take longer than you would normally expect.
At about 30 mins before you think your dough will be at 1 cm below the edge of the pan, preheat your oven to 355ºF with a rack or baking steel/stone on the lowest rack. At this time prepare an egg wash and gently brush it on the top of the dough. When the oven is ready 30 mins later, brush the top of the dough again with the egg wash. Bake for 45 mins turning once halfway through. Keep an eye on the top crust and be prepared to shield it with either aluminum foil or a cookie tray above if it is getting dark too soon. After 45 mins remove from the pan to check for doneness. Place the bread back in the oven for another 5 minutes to ensure that the crust on the sides is fully set and baked.
Remove from oven and place on a rack to cool completely before slicing.