Purple Sweet Potato Double Black Sesame Whole Kamut Sourdough Sandwich Bread

Baked two of these, one as a gift and the other for turkey sandwiches post Christmas Dinner we are having tonight.  I have used most of my stash of frozen mashed purple sweet potatoes now.  I’ll have to pick up more in the spring.  We’ll be traveling for 45 days this winter so no need to get them yet.

For 2 loaves in 9x4x4” Pullman pans.

Build liquid levain, ferment at 74°F for 10-12 hours overnight.

In the morning add the salt to the water and dissolve.  Then add the levain and break down the levain.  Add both the flours and mix well until no dry bits are left. After 10 mins of rest start gluten development with slap and folds or use your mixer.  Once at least moderately developed add mashed purple sweet potato and ground black sesame seeds.  Continue mixing or kneading until well incorporated and until the dough is well developed and can pass a windowpane test.   Bench letterfold, remove aliquot, then at 30 mins intervals do coil folds until good structure is achieved.

Once the dough has risen 40% divide and pre shape the dough.  Allow 10 mins of rest then shape the dough into a batard and place in prepared pan seam side down.

Final proof the dough until it has had a total rise of 130% from the start of bulk fermentation.  Pre-heat oven at 425°F and prepare for steam bake about 30 mins prior to the dough reaching 130% rise.

Once oven reaches 425ºF score top of dough and then brush with water.  Alternatively, brush with egg wash or water and then sprinkle with sesame seeds and then score.  Transfer to oven and bake with steam for 25 mins.  Vent the oven (remove steaming gear) rotate the pan and drop temperature to 350ºF.  Bake for another 25-30 mins rotating as needed until browned.  Remove from the pan and place directly on the rack baking for another 5-10 mins to firm up the crust if desired.

My index of bakes.