This bread was an experiment today. I was going to make potato-barley but discovered I didn't have any crystal malt - so - I eyed a sweet spud in my kitchen and the rest is history. I took the recipe for my Semolina-honey bread, left out the semolina and honey, increased the flour and added cooked polenta and mashed cooked sweet potato. Total baking time was about 9 hours, kitchen was a little cool though. Recipe and a couple videos on technique below :
1100 grams King Arthur AP flour
60 g whole wheat flour
500 grams 100% hydration sourdough starter
1/4 cup polenta cooked with 1 cup water ( mix together and microwave on high for 2 min., stir, microwave 2 more minutes) cool.
1 medium baked sweet potato, peeled, mashed, cooled. You need 200 g mashed sweet potato.
700 g warm water
1/2 tsp instant yeast
30 g kosher salt
mix water, yeast and starter. Add flours and mix just until blended, let rest (Autolyse) for 30 minutes. Add salt and mix with dough hook on low speed for 10 minutes, add polenta and sweet potato and mix just until blended. Let sit in warm spot for 1 hour and then begin making your turns: 6 turns total, every 30 minutes. After last turn let rise 1.5-2 hours until doubled.
The above turn in the video was the 3rd. When I poured out the dough for the first turn it was quite wet, just a little firmer than oatmeal! These turns tighten up the dough remarkably. After the last rise you can divide your dough in 4 equal pieces, bench rest it 5 minutes , and shape your loaves as such:
I proof these loaves for 1.5 hrs before baking them at 450 degrees 45 minutes. I slashed one of the pan loaves and misted it generously before going in the oven, the other I poured 2 TBSP water in pan and covered it with a tent of foil for the first 15 minutes to trap some steam (another experiment) and it worked. The round loaves I baked as per the Tartine home baking technique using my cast-iron combo cooker.
Fry a fat slice of this in butter and pile on the homemade apricot jam.
Hope you like it, Chef Derek