Purple Sweet Potato Sourdough Bread Recipe – Step-by-Step Guide

Last Updated on 2 months by Neha Deshmukh

Purple Sweet Potato Sourdough Bread Recipe – Step-by-Step Guide

Hey everyone! I’m so excited to share this recipe with you – it’s a bit of a showstopper, honestly. I first made this purple sweet potato sourdough for a friend’s birthday, and it was gone in minutes. The vibrant color and slightly sweet flavor are just incredible. It’s a little bit of a project, but trust me, the results are worth it. Let’s get baking!

Why You’ll Love This Recipe

This isn’t your average sourdough. The addition of purple sweet potato not only gives it a stunning hue but also adds a subtle sweetness and a lovely, soft texture. It’s a beautiful loaf that’s perfect for impressing guests, gifting, or just treating yourself. Plus, sourdough is amazing for gut health, and who doesn’t love a delicious, wholesome bread?

Ingredients

Here’s what you’ll need to create this masterpiece:

• 26g sourdough starter (active and bubbly!)
• 60g bread flour
• 25g whole wheat flour
• 85g water
• 320g bread flour
• 50g whole wheat flour
• 50g spelt flour
• 286.5g water
• 156g active sourdough leavain
• 190g purple sweet potato (cooked and mashed)
• 9g salt

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

• Sourdough Starter: A happy starter is key! Make sure yours is active and doubled in size after feeding. I usually feed mine 4-6 hours before baking.
• Bread Flour: Bread flour has a higher protein content than all-purpose flour, which helps develop the gluten needed for a chewy, structured loaf. If you absolutely must substitute, all-purpose will work in a pinch, but the texture won’t be quite the same.
• Spelt Flour: Spelt flour adds a lovely nutty flavor and a slightly softer crumb. It’s also easier to digest for some people. You can find it at most health food stores or online.
• Purple Sweet Potato: This is where the magic happens! The variety of purple sweet potato you use will impact the color intensity. Okinawan purple sweet potatoes give a really vibrant hue, but any purple variety will work. Roasting the sweet potato brings out its sweetness. Don’t use canned sweet potato puree – fresh is best!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Prepare the Leavain: In a small bowl, mix together the sourdough starter, 60g bread flour, 25g whole wheat flour, and 85g water. Cover and let ferment at room temperature for 4-5 hours, or until doubled in size.
2. Autolyse the Dough: In a large bowl, combine 320g bread flour, 50g whole wheat flour, 50g spelt flour, and 286.5g water. Mix until just combined – don’t overmix! Cover and let rest for 1 hour, or even overnight. This allows the flour to fully hydrate, resulting in a more extensible dough.
3. Combine Leavain & Dough: Add the active leavain to the autolysed dough. Mix well to combine. Let rest for 30 minutes.
4. Add Salt: Sprinkle the salt over the dough and mix it in thoroughly. Cover and let rest for another 30 minutes.
5. Coil Folds: This is where we build strength! Perform coil folds every 30 minutes for 1 hour. This helps develop the gluten and creates a beautiful structure.
6. Divide & Add Sweet Potato: Divide the dough in half. To one half, gently mix in the 190g mashed purple sweet potato until evenly distributed. Let both portions rest, covered, for 1 hour.
7. Laminate for Marbling: Gently stretch both dough portions into thin rectangles. Layer them on top of each other and fold them into thirds, like a letter. This creates a gorgeous marbled effect.
8. Bulk Fermentation: Place the laminated dough in a lightly oiled bowl, cover, and let bulk ferment for 1.5 hours.
9. Shape & Proof: Gently shape the dough into a round loaf. Place it seam-side up in a well-floured proofing basket. Refrigerate overnight (or up to 24 hours).
10. Bake: Preheat your Dutch oven to 475°F (246°C). Carefully remove the dough from the basket, score the top with a sharp knife or lame, and place it in the hot Dutch oven. Cover and bake for 15 minutes.
11. Finish Baking: Reduce the heat to 450°F (232°C). Bake covered for another 15 minutes, then uncover and bake for a final 15 minutes, or until the crust is deeply golden brown and the internal temperature reaches 205-210°F (96-99°C).

Expert Tips

• Optimal Rise: A warm environment helps with rising. If your kitchen is cold, try placing the dough in a slightly warmed oven (turned off!).
• Scoring Techniques: Scoring allows the bread to expand properly in the oven. A sharp knife or lame is essential. Experiment with different patterns!
• Dutch Oven Usage: The Dutch oven creates a steamy environment, which helps the bread develop a beautiful crust. Be very careful when handling the hot Dutch oven.
• Fermentation Stages: Look for signs of fermentation – the dough should be bubbly and have increased in volume. Don’t rely solely on time; observe the dough!

Variations

• Vegan Adaptation: Substitute the sourdough starter with a vegan starter.
• Gluten-Free Adaptation: This is tricky, but you can experiment with a blend of gluten-free flours like rice flour, tapioca starch, and potato starch. You’ll likely need to add a binder like xanthan gum.
• Spice Level: A pinch of cinnamon or nutmeg complements the sweet potato beautifully.
• Festival Adaptations: This bread makes a stunning centerpiece for Thanksgiving or Christmas! Package a loaf with a ribbon for a thoughtful gift.

Serving Suggestions

This bread is amazing on its own, but it’s also fantastic with:

• A smear of salted butter
• Cream cheese and a drizzle of honey
• As a base for avocado toast
• Alongside a hearty soup or stew

Storage Instructions

Store the bread in a paper bag at room temperature for up to 3 days. For longer storage, slice and freeze.

FAQs

1. What is the ideal hydration level for this dough?

This recipe is around 75% hydration. It’s a fairly wet dough, which contributes to the open crumb.

2. Can I use a different type of sweet potato?

Yes, you can! But remember that the color will vary depending on the variety.

3. How do I know when my sourdough starter is active enough?

Your starter should have doubled in size after feeding and be full of bubbles. It should also have a slightly tangy aroma.

4. What if I don’t have a Dutch oven?

You can bake the bread on a baking sheet with a tray of water underneath to create steam.

5. Can this dough be made ahead and frozen?

Yes! You can freeze the dough after the bulk fermentation stage. Thaw it overnight in the refrigerator before shaping and baking.

6. How does the purple sweet potato affect the bread’s texture?

The sweet potato adds moisture and softness to the crumb, resulting in a more tender loaf.