Marbled Purple Sweet Potato Sourdough Loaf 大理石紫薯酸面包~ (Tanzhong Method)

on

My family eat a lot of bread and this gives me the opportunity to experiment with a variety of recipes with the confidence that it won’t ever go wasted! 

This Purple Sweet Potato Swirl Loaf is the result of one of my experiments and the texture is super soft and the outcome of the loaf looks attractive too!

My loaf was proofed too tall before I sent it to bake.  This accident was due to negligence, as I was busy handling with other bread and cookies baking. And I guess the temperature at my kitchen was warm too.  

Well, the bread rose very tall in the oven while in baking process.... luckily, the loaf still looks beautiful, Phew !!😊

Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises. If you are unable to judge by just looking at the dough, you can do the finger poke test.





Marbled Purple Sweet Potato Sourdough Loaf  (Tanzhong Method)

大理石紫薯酸面包 (烫面吐司)


Ingredient材料：

Levain 

50g starter + 50g flour + 50g water


Tangzhong/water roux ：

20g  Bread Flour 

100g  Water  


Bread Dough：

200g  Bread Flour* 

60g  All Purpose Flour*

20g  Sugar 

15g  Milk Powder  

70g  Water 

150g   Levain* 

One quantity of above Tangzhong (100-105g)

1g  Instant Dry Yeast  (Optional)

3g  Salt

1 Egg 

30g  Butter

10g Purple Sweet Potato Powder

1 tsp Water

* Since I have used Tangzhong/water roux, I think the levain can reduce to 120g.


Method:

  1. *Built the levain and use at peak.
  2. *Make the TangZhong:  Mix the flour and water then cook over low medium low heat till form a paste and remove from heat, set aside and cool down.
  3. Mix in all ingredients (except butter) and knead till all dried ingredients are incorporated. Rest the dough for 10 minutes. 
  4. Continue to knead till you get a dough, about 4-5 minutes. Add in butter, and continue to knead till you achieve a smooth dough.
  5. Divide the dough into 2  portions (345g ~plain & 344g ~Purple Sweet Potato  dough). Total dough weight 689g.
  6. For Purple Sweet Potato dough, put back in the mixer, add in Purple Sweet Potato powder and 1 teaspoon of water, and knead till the powder are incorporated.
  7. Round it and cover it and rest for 15 mins. 
  8. Shaping~~ roll each dough into a rectangle. Put the Purple Sweet Potato dough on top the plain dough, make three folds, roll with a rolling pin and swiss roll up. Put into a loaf pan.
  9. Final fermentation~~Cover the dough and ferment for 2 - 2.5  hours. (It depends on the room temperature)
  10. Preheat the oven at 190°C.
  11. Brush some milk on the surface. 
  12. Bake for 35-40 minutes.


Happy Baking！

Comments

Post a Comment