My laciest crumb to date I think! Lots went wrong during the dough prep but still came together.
.
– 90% bread flour
– 10% wheat flour
– 85+??% hydration (sweet potato added a lot of water!!)
– 2%?? salt (unclear because I had to add more flour to compensate for the sweet potato)
– 23% starter
– half a boiled sweet potato
.
– 3 hour autolyse in the fridge (bad idea; it kept the dough cold for most of bulk)
– Mixed in starter and sweet potato at the same time. Then in a panic added a bunch more flour.
– Waited 30 minutes, added salt
– 3 piggybacked stretch and folds 15 minutes apart
– Lamination
– 4-5 coil folds 30 minutes apart (lost count)
– Total bulk about 7 hours at 70-78F (dough started cold and warmed over time)
– Shaped, counter proofed for 2 hours
– Overnight fridge proof
– Baked covered at 500F for 15 minutes, 435F for 15 minutes uncovered
.
Sweet potato was a meh addition. Flavor and color didn't really come through. Crumb was open but texture was not as tender as I like. A tiny bit chewy. The loaf looked like a dead slug. There was a bit of an ear but no belly and it was all misshapen. Overall I'm happy with the progress though.
by almostedible2
10 Comments
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Try roasting the sweet potato next time. It makes it drier and caramelises the sugars (which won’t happen during the bake process).
I had the exact same experience with adding sweet potato – slack dough, spiked hydration, gummy texture. Tasted good enough, probably wouldn’t try again until I get better at shaping / sourdough in general.
https://preview.redd.it/pufis98f2sqf1.jpeg?width=4032&format=pjpg&auto=webp&s=26be6df36f376398e9969a52d988d717c9cb3d23
Gorgeous crumb
> Then in a panic add a lot more flour
I feel that
How much sweet potato did you add? Sweet potato is 60% to 80% of its weight in water.
So if you added 100 g that’s like adding 80g of water. That could easily increase your hydration 12 to 15%
It’s a sexy loaf for sure
This is a fuc*ing incredible loaf: While the ear isn’t super prominent and the oven spring isn’t the best I’ve ever seen, the crumb has an outrageously beautiful structure and looks very moist, and the outside blistering is a nice bonus.
Looks beautiful!! Excellent job😊😊👏👏
So airy 😍😍