Sweet potato sourdough bread is a unique variation of traditional sourdough. This bread combines sweet potatoes' earthy sweetness with sourdough's tangy flavor.
Adding Indian spices to this bread is a game-changer and adds a touch of exotic flair to the already delicious loaf. This sourdough potato bread has a gorgeous orange hue with specks of spices throughout.
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Why you will love this recipe?
- The blend of tangy sourdough, subtle sweetness from sweet potatoes, and a kick of spices creates a unique flavor profile. It is a perfect balance of contrasting tastes that intrigues your taste buds.
- This bread offers a crusty exterior that adds a satisfying crunch when you bite into it. The interior, on the other hand, is soft, tender, and incredibly moist. This delicious and unique sourdough bread flavor is a must-try.
Ingredients
Sourdough starter: This is the key ingredient to make any sourdough bread. Make sure the starter is active and bubbly.
Sweet potato: Wash, peel, and cut the sweet potatoes into small cubes. Steam it until fully cooked.
Spices: I have used ginger, garlic, green chili, and garam masala.
See the recipe card for full information on ingredients and quantities.
Step-by-step instructions
Step 1: Combine the active sourdough starter with water in a large mixing bowl until fully incorporated. You can use a dough whisk or a wooden spoon for this. Slowly add the flour and mix well, ensuring there are no dry bits of flour. Let it rest for 30 minutes (image 1).
Step 2: Steam the sweet potato and lightly mash it. Add ginger, garlic, green chili, garam masala, and salt. Mix well and let it cool (images 3 and 4).
Step 3: Once the dough has rested, add the sweet potato masala to the dough. Mix well and try to incorporate the masala as much as possible. Let the dough rest for 30 minutes (images 5 and 6).
Step 4: Once the dough has rested, begin the stretch and fold technique. Gently pull the dough to perform stretch and fold. Gently stretch the edges of the dough and fold it back to the center of the dough (images 7 and 8).
Step 5: Continue to stretch and fold the dough, doing a quarter turn of the bowl after each dough rest. Gently stretch the edges of the dough and fold it back to the center of the dough (images 9-12).
Step 6: The dough develops gluten and builds strength and structure with every stretch and fold (images 13 and 14).
Step 7: Let the dough sit for bulk fermentation (image 15). The time taken depends highly on the ambient temperature of your kitchen, so go by the feel of the dough rather than the time. The dough rise is almost doubled after bulk fermentation (image 16).
Step 8: Flip the dough onto a lightly floured work surface after the bread dough rises. Pick one side of the dough and fold it to the center. Pick the other side and fold it to the center (images 17 and 18).
Step 9: Now hold the dough gently and tuck it to form a log. Carefully place the shaped dough seam side up on the banneton or proofing basket. Cover the dough loosely with a damp towel, shower cap, or plastic bag. Place it in the refrigerator overnight for cold fermentation and a second rise (images 19 and 20).
Step 10: The next day, set the oven temperature to 450 F (230 C) and preheat it for 15 minutes. Once the oven is preheated, take the dough out of the fridge. Flip it onto a parchment paper or baking sheet. Score the dough using a razor blade or sharp knife (images 21 and 22).
Step 11: Place water and 8-10 ice cubes in an oven-safe deep tray. Place the water bath in the oven, followed by the baking trays. Bake for 20 minutes. Reduce the oven temperature to 390 F (200 C) and remove the water bath. Bake for a further 15 minutes (image 23). Let the bread cure in a turned-off oven before transferring it to a wire rack (image 24).
Baking sourdough bread without a Dutch oven
Baking sourdough bread without a Dutch oven can be achieved efficiently by substituting a water bath for steam. Preheat the oven, create a water bath with ice cubes for extended steam release, and initially bake the bread with the water bath. Afterward, remove the water bath to allow continued baking for a crusty texture and excellent oven spring.
Expert Tips
You can steam and mash the sweet potatoes beforehand and use them when making the dough. When I start activating my starter, I prepare the sweet potatoes and store them in the refrigerator. This way, it is cooled when I add it to the dough.
I use chili, ginger, garlic, and garam masala, the essential ingredients in an Indian-style curry. You may add just garam masala or use the powdered spice you prefer.
Ensure the starter is active: The night before you plan to make the dough, take it from the fridge and feed it in a 1:1:1 ratio of starter:flour:water. Click here to see how to activate the sourdough starter.
How to serve sweet potato sourdough bread?
Toasted with butter: Slice the bread and toast it until golden brown. Spread a generous amount of butter on top. It is our favorite way to enjoy this bread.
Sandwiches: Use sourdough sweet potato bread as a base for sandwiches instead of regular or sourdough sandwich bread. It pairs well with various fillings such as roasted vegetables, grilled chicken, tandoori turkey, or cheese.
The Indian Feast: Sourdough sweet potato bread can be enjoyed with various Indian dishes like butter chicken, chicken vindaloo, or paneer butter masala. It also tastes great alongside soups like goat soup or curry lentil soup.
Recipe FAQs
Yes, you can use canned sweet potatoes as a substitute for fresh ones. Make sure to drain and mash them before incorporating them into the bread dough. However, fresh sweet potatoes provide better flavor and texture.
Poke the sweet potato with a fork or knife. It is cooked if the knife goes through easily, and the sweet potato feels soft. Another method is to squeeze the sweet potato gently. It is ready to be mashed for the bread if it yields to pressure and feels tender.
Absolutely! The spices in the bread recipe can be adjusted according to your taste preferences. You can omit them entirely or reduce the amount to make the bread milder in flavor.
You can adapt the sweet potato sourdough bread recipe to make rolls or buns. Simply shape the dough into smaller portions and adjust the baking time accordingly. Remember that the texture and baking time may vary compared to a whole loaf.
More sourdough recipes
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Recipe card
Sweet Potato Sourdough Bread
Equipment
- Bread lame or razor blade to score the dough
Ingredients
- 100 grams sourdough starter active
- 350 grams bread flour
- 150 grams whole wheat flour (atta)
- 300 grams filtered water
- 200 grams sweet potato approximately 2 cups
- 1 teaspoon ginger minced
- 1 teaspoon garlic minced
- 1 teaspoon garam masala
- 2 green chili finely chopped
- 10 grams salt
- Rice flour for dusting banneton
Instructions
Make the initial dough:
- Wash and peel the sweet potato. Cut into small cubes. Place it in a steamer and steam it until thoroughly cooked.
- Lightly mash it, and add ginger, garlic, green chili, garam masala, and salt. Mix well and let it cool completely.
- In a large mixing bowl, combine the active sourdough starter with water until it is fully incorporated.
- Slowly add the flour and mix well, making sure there are no dry bits of flour. Let it rest for 30 minutes.
- Once the dough has rested, add the sweet potato mixture. Pinch the mixture into the dough and incorporate it as much as possible.
Bulk Fermentation:
- Perform six sets of stretch and fold at an interval of 30 minutes. With wet hands, grab a portion of the dough and slowly stretch it taking care not to break it, and fold it towards the center over the dough. Keep turning the bowl and repeat the process until all parts of the dough is covered. Carefully flip the dough and round it up. This completes one set of stretch and fold. Repeat this process six times at an interval of 30 minutes.
- Let the dough sit for bulk fermentation until it is almost double and has bubbles on the top. This may take 3-4 hours depending on the ambient temperature.
Shaping and cold fermentation:
- Dust round or oval bannetons well with rice flour.
- Flip the dough onto a lightly floured surface.
- Pick one side of the dough and fold it to the center. Pick the other side and fold it to the center. Now hold the dough gently and tuck it to form a log. Carefully place the dough seam-side up on the banneton.
- Cover the dough loosely and place it in the refrigerator overnight for cold fermentation and final rise.
Bake the sweet potato sourdough bread:
- The following day, preheat the oven to 430 F (220 C) for 15 minutes. Line a baking tray with parchment paper or baking paper.
- Place water and 8-10 ice cubes in an oven-safe deep tray.
- Take the dough out of the fridge once the oven is preheated. Flip the dough ball onto the prepared trays. Score it using a razor blade or sharp knife.
- Place the water bath in the oven, followed by the baking trays. Bake for 20 minutes.
- Reduce the oven temperature to 390 F (200 C) and remove the water bath. Bake for further 15 minutes.
- Turn off the oven and let the bread sit in the oven for 15 minutes for curing.
- Cool completely, slice, and serve.
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