This is my first time working with purple sweet potatoes. I find that the flavour is slightly more floral than the more common orange variety. I was hoping to have more oven spring from this but overall I’m fairly pleased with the bake.
To make about 900 g total dough
Levain 20% 74 g 1:1:1 6 hours @ 78ºF
35 g starter 35 g water 35 g whole wheat flour
Autolyse 2 hours
90% bread flour 331 g
10% white spring flour 41 g (I used Einkorn)
Diastatic malt 0.5% 2.045 g
Water 275 g
Add levain 74 g
30 mins later add sea salt 2% 8.1 g
Split dough in two and fold in steamed cooled mashed sweet potato 20% 81 g in one half using slap and fold.
30 mins later laminate the two doughs with the sweet potato dough on top of the other and spread on toasted, roughly chopped pecans 13% 54 g
Bulk fermentation lasted 6 hours at 74ºF, 3-4 coil folds 60 mins intervals following lamination.
Shaped and proofed at room temperature for 20 mins then overnight at 38ºF in fridge.
Baked straight from fridge in Dutch oven.
Heated 500ºF with Dutch oven inside.
Baked in Dutch oven @ 450ºF
Then removed lid and bake at 420ºF 20-30 mins.