Purple Sweet Potato Sourdough Bread (4 Ingredients)
This naturally vibrant sourdough bread is made with creamy purple sweet potato puree, active sourdough starter, flour, and salt. The result is a soft, airy crumb with a crisp crust and subtle sweetness, no food coloring, no additives, just real ingredients and beautiful artisan bread.
Equipment
- Mixing Bowl
- Wooden spoon or dough scraper
- Kitchen scale or measuring cups
- Proofing basket or bowl with towel
- Parchment paper
- Dutch oven or heavy oven-safe pot with lid
- Sharp knife or bread lame
- Cooling rack
Ingredients
- 1 cup 240 g purple sweet potato puree smooth, cooked
- 1/2 cup 120 g active sourdough starter (100% hydration)
- 3 cups 360 g all-purpose or bread flour
- 1 teaspoon salt
Instructions
- Roast the purple sweet potatoes until fully tender, then mash until smooth and let cool completely.
- In a large bowl, mix sweet potato puree and sourdough starter until smooth.
- Add flour and salt, stirring until a shaggy dough forms. If your puree is very thick or dry, you can add 1-3 tablespoons water (only if dough feels stiff). Let dough rest for 30 minutes covered.
- Perform a series of gentle stretch-and-folds every 30 minutes for 2 hours, then cover and allow the dough to bulk ferment until it increases by about 50-60 percent.
- Cover and allow dough to bulk ferment until doubled in size, about 4 to 6 hours.
- Shape dough into a round loaf and place in a floured proofing basket. Cover and refrigerate overnight for slow fermentation.
- Preheat oven to 475°F (245°C) with Dutch oven inside.
- Transfer dough onto parchment, score the top, and place in hot pot.
- Cover and bake for 30 minutes. Remove lid and bake another 12-15 minutes until golden.
- Cool completely before slicing.
Notes
Nutritional Information (Approximate per slice)
- Calories: 180
- Carbohydrates: 36g
- Protein: 5g
- Fat: 1g
- Fiber: 3g
- Sugar: 2g
