Sweet Potato Sourdough Bread

5 from 55 votes

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.

Prep Time1

Cook Time1

Fermentation Time1

Total Time1 2

Course: Side Dish

Cuisine: All, Indian

Diet: Diabetic, Hindu, Vegan, Vegetarian

Servings: slices or 1 loaf

Calories: 173kcal

Author: Shilpa Kerur

Equipment

Kitchen scale
Mixing bowl
Bench scraper
Dough scraper
Banneton
Bread proofer
Dutch oven
Bread lame or razor blade to score the dough
Oven mitts
Cooling rack
Bread knife

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.

Notes

Sweet potatoes: 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.

Flour types: I have made this sourdough with bread flour and atta (whole wheat flour. However, you can choose any flour - for example, a combination of all-purpose flour and whole wheat flour or multigrain flour.

Nutrition