Cheddar Cheese Purple Sweet Potato Sourdough Bread 芝士紫薯欧包 天然酵母面包 酸种 老面 酵母 天然酵种

今天用天然紫薯粉来做梦幻紫色的 - 紫薯芝士欧包
之前我也分享过了几种欧包食谱
你们可以在下方资料框找到各种欧包的链接
Cheddar Cheese Purple Sweet Potato Sourdough Bread 芝士紫薯欧包 天然酵母面包 酸种 老面 酵母 天然酵种 #sourdough #欧包 #imjacelyn ‪@JacelynLim‬
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For the Levain:
25g Sourdough starter
50g Strong unbleached bread flour
50g Filtered water
For the Dough:
315g Strong unbleached bread flour 70%
99g Whole wheat flour 22%
36g Purple sweet potato powder 8%
315g Cold water 72.7%
90g Levain 20%
9g Salt 2%
For the Flavor / Topping:
120g Cheddar cheese (in block)
For this 450g Sourdough bread, you need:
25cm Benneton
29cm Lodge Dutch oven
Oven’s brand: Ariston
#The day of sourdough making - Levain:
9am (3x) Feed 1:2:2 (25g:50g:50g)
25g Sourdough starter
50g Flour mixture
50g Filtered water
**For this 450g sourdough recipe, it needs 90g Levain
10:30am - Autolyse
When the starter is 2.5x in size, you may start “Autolyse” - Mix flour + purple sweet potato powder + cold water with a spatula until well combined (the dough is now sticky and no extensibility)
Cover and rest for 30-90 minutes until the starter is tripled or more
11am - Levain
Add Levain into both dough. Mix the Levain + dough gently without tearing the gluten, until well combined (about 3 minutes) Cover and rest at room temperature for 20 minutes
*Always wet your hands before handling the dough
11:30am - Salt
Add in salt and mix well (about 3 minutes)
Cover and rest for 20 minutes
12pm - 10-20 times First Stretch & Fold in bowl
Stretch and fold around the dough
Cover and rest 15-20 minutes until the dough is relaxed
*”Relaxed” means the dough is no longer in balled shape, it is relatively flat in the bowl
12:30pm - 10-20 times Second Stretch & Fold in bowl
Stretch and fold again around the dough
Cover and rest 15-20 minutes until the dough is relaxed
1pm - 4 sides - Stretch & Fold on tabletop
Spray a little water on the work surface, transfer the dough (up side down) onto the tabletop
Stretch and fold (4 sides) - shape into a ball - transfer dough into the bowl - cover and rest 15-20 minutes until the dough is relaxed
1:20pm - Lamination
Spray a little water on the work surface, transfer the dough (up side down) onto the tabletop - proceed with “Lamination” - Spread cheddar cheese on the dough in this step
Then transfer the dough into a greased square food container, rest 30-40 minutes
2pm - Coil fold (glass dish)
Rest 30-45 minutes or until the dough is relaxed
*You may need another 1-2 times Coil fold if your dough is extensible and not stiff / strong enough
2:30pm - Shaping
At the end of bulk fermentation, sprinkle a little bread flour on the tabletop and the dough then tip dough up side down onto the tabletop
**Bulk fermentation is from the time you adding Levain to the time when start shaping the bread
For example: Add Levain at 11am & shaping at 2:30pm
BF = 3.5 hours (Best BF should not exceed 6 hours - Malaysia climate)
Use a scraper to fill the flour under the edges of the dough
Pick up a side of the dough, gently pull out and place on to the center of the dough
Pick up the other side - pull out and place to cover the entire dough
Then lift the top of the dough - gently pull out a little and roll up the dough - seam side down
Pinch to seal the sides of the dough
Sprinkle a little rice flour on the dough then use a scraper to flip it over and place it (seam side up) in the banneton
2:45pm - Cold retard proofing
Cover the banneton then transfer it in to the fridge for proofing (3C - 4C) about 9-16 hours
**The dough takes 9-16 hours for it to rise (Cold retard) 80-90% from the banneton. I usually making the dough in the evening and leave it in the fridge overnight, then bake on the next day morning
7am The next day
Preheat the Dutch Oven at 250℃ for 1 hour
8am - Scoring and Baking
Sprinkle a little semolina flour on the dough then place a sheet of parchment paper (same size of your dough with “handles”) on the top of dough, and flip the cold dough out from the banneton
*You may transfer the dough into the freezer for 20-30 minutes before scoring - to harden the dough a little so that to make the scoring easier
Score the dough with 1/2 inch deep - 45 degree angle
Transfer dough into hot Dutch Oven
Bake covered at 250℃ for 20 minutes
Remove cover, lower the temperature to 205℃ and bake uncovered for another 20 mins
Turn off oven and leave bread in the oven for another 10 mins before removing it our from the oven
Slice the bread after it is completely cool (about 2 hours)
*You can freeze the bread for 20-30 minutes before slicing - to harden the bread a little, so that to make the slicing easier