Two Sweet & Bright Loaves | The Fresh Loaf

This week we have two brightly coloured loaves: one yellow and one purple.

30% Sprouted Kamut & Rye Sourdough

	Dough flour		Final Dough		Levain		Total Dough
	g	%	g	%	g	%	g	%
*Flour (All Freshly Milled)*	*300*	*100*	*280*	*100*	20	*100*	*302.5*	*100*
Sprouted Rye Flour	30	10					30	9.92
Sprouted Kamut Flour	60	20					60	19.83
Whole Kamut Flour	210	70					210	69.42
White Whole Wheat Flour (Starter)							1.25	0.41
Whole Rye Flour (Starter)							1.25	0.41

*Hydration*					*22.5*	*100*	*275.7*	*91.14*
Water			178	63.57	20	100	200.5	66.28
Whey			80	28.57			80	26.45

Salt	4	1.33	4	1.43			4	1.32
Vital Wheat Gluten	9	3	9	3.21			9	2.98
Starter (100% hydration)					5	25.00
Levain			45	16.07

*Total*			*596*	*212.86*	45	*225.00*	*596*	*197.02*

Sift out the bran from dough flour, reserve 20 g for the leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients.

Combine all leaven ingredients and let sit until ready, about 5 hours (28.5°C). Roughly combine all dough ingredients. Ferment for a total of 5 hours. Construct a set of 3 minute Rubaud mixing at the 30 and 40 minute mark respectively. Do a set of lamination at the 50 minute mark. 30 minutes before shaping, do a set of coil fold. Shape the dough then put in into a banneton directly. Retard for 10 hours.

Preheat the oven at 250°C/482°F. Score and spritz the dough then bake straight from the fridge at 250°C/482°F with steam for 20 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let it cool for a minimum of 2hours before slicing.

The dough wasn’t very proofy by the end of the bulk. I thus skipped the brief freezing and go for the fridge retard directly. It turned out to be a wise decision as the dough was quite well-proofed. There was decent oven spring and the crumb is pretty nice too.

This bread is relatively sweet unsurprisingly. It does have some acidity though, which is desirable in my opinion. This might be attributed to the extended bulk.

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Purple bread inspired by Ian :)

Purple Sweet Potato Sourdough

	Dough flour		Final Dough		Levain		Total Dough
	g	%	g	%	g	%	g	%
*Flour (Freshly Milled except**)	*300*	*100*	*270*	*100*	30	*100*	*302.5*	*100*
Whole Kamut Flour	45	15					45	14.88
Whole Durum Flour	45	15					45	14.88
Bread Flour*	210	70					210	69.42
White Whole Wheat Flour (Starter)							1.25	0.41
Whole Rye Flour (Starter)							1.25	0.41

*Hydration*					*32.5*	*100*	*215.5*	*71.24*
Water			183	67.78	30	100	215.5	71.24

Salt	5	1.67	5	1.85			5	1.65
Starter (100% hydration)					5	16.67
Levain			65	24.07

*Add-ins*	*105*	35	*105*	*38.89*			*105*	*34.71*
Mashed Purple Sweet Potatoes	105	35	105	38.89			105	34.71

*Total*			*628*	*232.59*	65	*216.67*	*628*	*207.60*

You can’t any get sweeter “white” bread than this one. The sweet potatoes produce not only a beautiful purple colour, but also an extraordinarily soft and moist crumb. Definitely qualifies as a dessert in my book!

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Korean pancake with squid & scallion

Mixed veggies & shrimp glass noodles with shrimp paste

Peach braised chicken drumsticks in glazed white wine tarragon sauce, Parchment oven steamed lemon thyme grouper, vinegary yellow peppers & mushrooms, rice pilaf in beef broth, green beans with caramelized onions, and caramelized purple sweet potatoes & carrots

Thai sticky ribs, Mee Siam Kuah (Malaysian aromatic shrimp broth with rice noodles), sautéed veggies in preserved Chinese mustard green, and cold shredded potato salad

Elsie_iu's Blog
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Gorgeous bread, I especially love the purple crumb of the one loaf. Delicious looking food as always Elsie.

Benny

Doesn't it feel pleasant simply looking at that purple crumb? Vibrant colours put a smile on my face, as with your kind comment :) By lowering the hydration, I managed to get a ear too. The crumb isn't very open for the same reason but honestly this is what I prefer. I enjoy eating bread more than air...

Thanks again for the praise!

Give me some of that purple bread ?I want to make sweet French toast but I just made rye bread.

Also you've just given me the idea how to use that 1 piece of squid steak, Korean style and serve with kimchi pancakes ?Thank you

The purple bread would be good for french toast. The fact that it's so soft and moist makes it perfect for dessert. It also has a rather close crumb that can hold on to the egg batter. Of course there's bonus marks for the vivid colour! Since the bread is already sweet, I might go the savory route by topping it with a poached egg and shaved cheese. Now I'll have to make another loaf as the purple bread is long gone! Rye bread and sweet potato bread are so different that I don't see any problem with keeping both on hand :)

Korean squid steak sounds awesome! When cooking squid, I either grill it hot and fast to get a crispy texture and charred flavor, or braise it low and slow to make it tenser and flavour-packed. It's tasty however cooked. Kimchi pancakes are one my favourites too. In fact, I just love all forms of pancakes...

So glad I could inspire your cooking, Hotbake!

Sorry I missed your post. I've been busy with the new job and have not been paying much attention. I've been baking but have not had any time to post. Soon hopefully.

I've been meaning to make another purple potato bread as soon as I get back to the whole foods to buy some purple potatoes. Yours looks perfect. Glad I could inspire you.

Your first bread looks excellent as well and the food of course!

Happy Baking!

Ian

After all, the one who inspired the bake deserves to know the outcome :) Thanks for the idea! I like adding porridge or mashed starchy vegetables to white bread for extra moisture and flavour. A springy and moderately-open crumb is much preferred to an airy and crazy open crumb if you ask me.

Glad to know that you've found a new job. Hopefully you'll get comfortable with it soon. Looking forward to your new posts, Ian!

Thanks so much for the kind comment! I'm planning some fall-inspired bakes so there'll be more starchy, colouful veggies to come.

nice purple loaves!

I baked a spicy roasted pumpkin loaf this morning. It's not as moist as the purple bread for some reason but it's just as eye-catching! Yellow and purple might be my two favourtie bread colours :) (Green is probably the runner-up...)