Inspired by WanyeKest, CalBeachBaker, and Trailrunner I tried my own sweet potato SD loaf with whole grain. I'm pleased with the result. This was a 1-day bake with an appointment in the middle. It is beautiful and smells great. The flavor is mild with only a little sour. I should have baked it a little longer/hotter, I think.
Ingredients
Starter: 4% (whole wheat, water, 75% hydration)
PFF: 14% (starter, whole wheat, water, 75% hydration)
Dough:
- PFF 14%
- sweet potato 80%
- water 23.1%
- maple syrup 5%
- yogurt 5%
- olive oil 5%
- bread flour 48%
- hard white 43.1%
- Nido whole milk powder 10.4%
- rye 7%
- salt 1.8%
- KA whole grain bread improver 0.9%
- yeast 0.5%
TDW 994g 220.8% Flour 450g Hydration 80%
Process
I mixed the PFF in the morning and kept it at 86F for 5.5 hours. It doubled and was beginning to fall.
I baked the sweet potatoes for maximum flavor at 275F for 2.5 hours. These are the best baked sweet potatoes I've had.
I mixed the dough and let it rest for 1 hour with 2 folds. Then moved it to the buttered 9x4x4 Pullman pan and leveled the top. The dough was very sticky. I'll lower the hydration next time.
I let it rise at 83F for 2.5 hours until it reached the lid.
I baked it as 325F for 50 minutes. I'll bake hotter next time. It was 200F when I removed it.
- GaryBishop's Blog
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That looks orange and amazing.
Since it looks like it's done in the top - like properly fermented and risen - you'll need to fix the bottom to match - or get the top to match. I'll venture a guess and say it's over - a little - maybe. A very general fix is not to go "over" - especially in the last phase. Enjoy!
Looks good, Gary. I like the addition of olive oil and yogurt. Glad my humble bake has a room to inspire you in some way :)
I'm building a SD sweet potato lemon lime-basil brioche madeleines formula at the moment, and your use of olive oil inspires me to use it in lieu of butter
Jay
I got that threesome from Caroline. You'll see it in her bakes.
She no longer posts but she was adding yogurt to almost all of her bakes and then honey and sometimes the EVOO. So I decided to call it the trinity and add it to almost everything. But I wouldn't have started without Danni's incredible bakes. Look her up and try anything she made and it will be a success. Very very talented.