| Recipe By: | Lyann Kemal |
|---|---|
| Recipe Status: | Untested |
| Kind of Bake: | Retarded overnight – San Francisco Style – mixed in the morning, retarded in the fridge overnight, baked at any point the next day |
| Makes: | 2 x 1kg loaves |
| Created Over: | 4 days |
| Recommended For: |
|
| Diversity Score: | Botanical Blend 2 (14 ingredients), coconut milk, purple sweet potato, sesame seeds - 17 in total |
|---|---|
| Increase Fibre: | Purple Sweet Potatoes are high in fibre, 21% Daily Value, and Botanical Blend 2 |
| Probiotic Serving Suggestion: | cultured butter & kimchi, core principle 5 |
| Antioxidants: | Purple sweet potato is a great source of antioxidants, specifically anthocyanins |
| Suggested Botanical Blend: | Blend Number 2 Meadow |
Ingredients
| Ingredients | Quantity |
|---|---|
| Sourdough Starter, lively | 200g |
| Coconut Milk | 400g |
| Water, reserve 100 g | 400g |
| Purple Sweet Potato, powder | 100g |
| Botanical Blend no. 2 | 300g |
| Strong White Flour | 700g |
| Sea Salt | 20g |
| Sesame Seeds | 10g |
Recipe Introduction
This bread was created for my culture, the Philippines and Guam, it has deeper meaning for me. The back story is I was born to 1st generation parents. They both went to the US when they were young. When I was born my mother wanted her kids to intergrate smoothly into society. Our culture was set aside, not celebrated. I realised as an adult I am always searching for the food, the parties, the people of my origin. This bread brings me back, it is the essence of my roots. It is core principle number 7-connecting where I came from.
In both countries purple sweet potatoes and coconut are used, they are a great combination.
Studies
| Study | How this study has been applied |
|---|---|
| 244 | Antioxidants in purple potatoes help lower depression and anxiety |
| Polyphenols | high levels of anthocyanins in purple sweet potatoes |
| 597 | Purple sweet potatoes are a good source of vitamin A and C |
| Magnesium | Coconut milk is rich in magnesium, potassium, phosphorous |
| Iron | 1 cup of coconut milk has 7.5 grams of iron |
Equipment
- 2 large round banneton
- Lame
- Dutch oven or cloche
- Large bowl to hold 1 kg flour
- Dough whisk or wooden spoon
- Scales
Starter Quantity
200g
Status of Starter
bubbly, lively third-build starter
DDT
28°C (82°F)
Flours
- 300g of homemade foraged (30g or 10%) wildfarmed flour or botanical no.2
- Matthews Cotswold Organic Strong White Flour
Baking Temperature
190°C/170°C fan/375°F/gas mark 5
Baking Time
60 minutes
Timings
| Step | Day | Timings (hh:mm) |
|---|---|---|
| Take a tablespoon of starter from the refrigerator and add it to a jar (8oz) with a lid. Mix 3 T of flour and 2 T of Water. Mix and set aside on the counter for 24 hours. | Day 1 | 7pm |
| To the jar add 4 T of flour and 4 T of water to the starter on the counter. Mix well, if too stiff add a splash of water. Set aside on counter for 24 hours. | Day 2 | 7pm |
| Add 150g of flour and 100g of water to jar. Stir and let sit on counter overnight | Day 3 | 7pm |
| In a large bowl add 200g of starter, 300g water (reserve 100g water), 400g coconut milk. Stir until combined. Add the purple potato powder, and both flours. Stir with dough whisk until it comes together. With your hands bring all the flour to the dough. Let rest, cover with a towel for 30 minutes. | Day 4 | 5am |
| With the reserved 100g water add to the dough a little at a time. Cover and rest for 30 minutes. | Day 4 | 5.30am |
| Sprinkle salt over the dough, then add a splash of water. Mix all the salt into the dough. cover and rest 30 minutes. | Day 4 | 6am |
| Stretch and fold several times. Cover and rest for 4 hours | Day 4 | 6.30am |
| Cut into 2 loaves. Pre-shape dough, rest on the bench for 10 minutes. | Day 4 | 11.30am |
| Shape dough and add to banneton. Fridge the dough for 2 to 3 days. | Day 4 | 11.40am |
How to Store
Store cut side down in a bread box for up to a week in cooler months. If you can not eat the all of the bread right away. Cut 1 loaf in half-put that in the bread box, store the 2 loaf (or give one to friends/family/stranger) and the other half of the bread in a ziplock in the freezer. Up to 3 months.
Top Tips
None
