Durum Sweet Potato Bread

10 Jul

This is a pretty simple bread made with 55% fresh milled and sifted Durum flour along with a little fresh milled whole wheat and KAF French style flour.  The Instant Pot yogurt was added to soften the crumb and roasted sweet potatoes add some extra tenderness and flavor.

This was a very tasty bread, perfect grilled with some melted cheese brushed with a good olive oil.

 

Here are the Zip files for the above BreadStorm files.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, yogurt, sweet potatoes and salt and mix on low for 5 minutes.  You should end up with a cohesive dough that is slightly tacky but very manageable.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it’s size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 525 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 5 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

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2 Responses to “Durum Sweet Potato Bread”

  1. narf7 July 11, 2018 at 4:35 pm #

    Seriously impressive and magnificent bread and the flowers are beautiful too. We don’t have much in the way of flowers here at the moment in Tasmania but we do have a LOT of mud. I have been hunting down all kinds of ways to use up starter in between baking some serious loaves. I found recipes for how to make sourdough impossible pie and all kinds of sourdough fritters etc. that are perfect for our wintery conditions. I have some spare sweet potatoes and Herman is making me braver now so I might have to have a go at tackling one of your awesome recipes soon. Thank you for sharing your spectacular breads with us all and for sharing how you make them. That’s what makes the internet a truly wonderful place 🙂

    • mookielovesbread July 14, 2018 at 7:31 am #

      Thank you for your kind words as always. Mud can be beautiful too…I guess if you enjoy rolling around in it like some dogs 🐶 do😬. Let me know how your next bak e comes out and if you have any questions.
      Happy Baking!

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