Purple Sweet Potato Sourdough Bread / Best Sourdough Purple Sweet Potato Bread 천연발효 자색고구마빵

Sourdough Purple Sweet Potato Bread / Delicious Sweet Potato Bread with Mashed Purple Sweet Potatoes
Laminated to make bicolor marble look.
I made 2 versions - one with 130g mashed sweet potatoes and the other with 190g mashed sweet potatoes (please see the ingredients below).
Made with natural yeast sourdough starter.
Beautiful sourdough batard!
It has a round belly and bunny ear.
Beautiful & delicious!
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Thank you so much for watching!❤️

**Room temperature is around 75-76F/24-25C - 1 lamination and 3 sets of coil fold and 3 1/2 - 4 hours or longer fermentation until 80-90% rise. If the room temperature is higher or lower the fermentation time can be shorter or longer**

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Sourdough starter/levain ingredients (prepare before going to bed):
40g strong starter
40g bread flour
22g water

Dough ingredients - divide dough into 7:3 (598g:256g) and 190g mashed sweet potatoes:
100g prepared starter
440g bread flour
308g water
190g mashed purple sweet potatoes
4g salt


Dough ingredients - divide dough into 8:2 (674g:180g) and 130g mashes sweet potatoes:
100g prepared starter
440g bread flour
308g water
130g mashed purple sweet potatoes
4g salt



맛있는 천연발효 자색고구마빵
활발한 천연발효종과 으깬 자색고구마로 만든 맛있는 천연발효빵입니다!
2개의 색을 라미네이트해 마블처럼 만들어요.
아름다운 천연발효 바타드빵입니다!
동그란배와 토끼귀 모양을 가진 빵입니다.
아름답고 맛있는 빵입니다!
좋아요 구독 그리고 영상 공유해 주세요!
영상 봐주셔서 감사합니다!❤️

**실내온도 75-76F/24-25C 3번 말아서 접기한후 3 1/2 - 4시간 거의 80-90% 늘도록 발효해요. 만약 실내온도가 높거나 낮으면 발효시간이 짧거나 길수 있어요**

천연발효종 식재료 ( 전날 자기전에 준비합니다):
천연발효종 40g
강력분 40g
물 22g

반죽 식재료 - 반죽을 7:3 (598g:256g)으로 나누면 으깬 고구마를 190g 넣어요:
준비한 천연발효종 100g
강력분 440g
물 308g
으깬 자색고구마 190g
소금 4g

반죽 식재료 - 반죽을 8:2 (674g:180g)으로 나누면 으깬 고구마 130g 넣어요:
준비한 천연발효종 100g
강력분 440g
물 308g
으깬 자색고구마 130g
소금 4g