Purple Sweet Potato swirl Sourdough Loaf~ Eggless (Tangzhong Method)

Purple Sweet Potato swirl Sourdough Loaf~ Eggless (Tangzhong Method)

Ingredient：

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     Milk

120g   Levain 

One quantity of above Tangzhong (100-110g)

1g       Instant Dry Yeast  (Optional)

3g       Salt

30g     Butter

12g     Sweet Potato Powder

2 tsp   Water

Method:

1. Built the levain and use at peak.
2. Make the TangZhong:  Mix the flour and water then cook over 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 (One portion of dough mix with Sweet Potato powder).
6. For Sweet Potato dough, put back in the mixer, add in Sweet Potato powder and 2 tsp of water, and knead till the powder are incorporated.
7. Round it and cover it and rest for 15 mins( Both dough). 
8. Shaping~~ roll each dough into a rectangle. Put the 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 ( Optional)       . 
12. Bake for 35-40 minutes.

Happy Baking!