Having seen it around, I fancied having a go at a naturally leavened purple sweet potato bread, mostly for the novelty of the coloured crumb as I note working with beets can be hit and miss in terms of whether you'll end up with a red or brown crumb. I haven't tried with beets, as they're probably my least favourite vegetable [and I'd still want to eat it], but sweet potatoes are high up on my list and working them seems a dead cert?
After chatting with Guy @ceorbread [thank you 🙏🏻] re ideal potato %'s to flour, I opted for an adapted ciabatta recipe by Carol Field [re her book The Italian Baker] found on 'leitesculinaria.com' which uses both yeast and 500g of biga to 500g of bread flour. I stuck to the recipe and [though somewhat 'wetter' than the biga] went with 500g of 100% hydrated starter using a mix of @mulinograssi organic multi cereali, @marriagesflour organic strong white and @sharphampark white spelt [I'm not an 'all white' flour fan]. I used this same mix of flours in the remaining 500g of flour
Post a short 20 mins autolyse, I amalgamated 'approx' 450g of baked potato flesh to which I'd added a head of [sweet] roasted garlic and a smidge of oil to amalgamate...the aroma was amazing. The dough was incredibly springy and I suspect the sugars from the potato helped here. The colour is more pronounced than my image suggests [see two on from here] and quite striking, flavour is lovely too with a hint of garlic but the crumb needs work 😊. Next go, I'll try upping the potato mix further and stick with a strong white flour, as my particular 'mix' potentially played its part. I also made the mistake of adding the cold tray to the hot oven so the base would have taken longer to heat. Definitely room for improvement. #levain #wildyeast #naturallyleavened #slowdough #gloobyfood #realbread #feedfeed #thebakedfeed #artisanbread #pain #breadofinstagram #52grams #crumbshot #painaulevain #buzzfeast #igbreadclub #surdeig #wholegrainsourdough #crumbshotwanker #longfermentation #BBGA #food_of_our_world