Sweet Potato Sourdough

When you think to yourself that normal bread just isn’t orange enough.

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This bread was a journey to bake. It starts off with baking off some sweet potatoes in the oven. Or rather baking it for 20 mins, then realising it’d cook faster in the microwave.

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This was the first sourdough I made after a 2 month break and woah was I out of touch.

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I didn’t flour the banneton well enough so the dough collapsed when I tried turning it out.

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So I tried saving it by placing it in my ratchet-ass “Dutch oven”… or basically my only oven-safe saucepan.

It worked quite well! It managed to rise despite the initial deflation. Like my spirits during the last examination. Unlike me after the examination however, the bread did not develop a crusty exterior. Probably because I forgot to heat up my “Dutch oven” first before putting the bread in it, and the lid was not tight at all so it couldn’t trap steam.

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There’s the crumb shot, don’t mind my hacking job with the knife. This dough was quite high hydration (although I have no idea how to calculate the percentages with sweet potato. Is sweet potato dry or wet?) so there’s quite large air bubbles. You could actually taste the sweet potato in the bread! Thought it made it a bit tastier.

I loosely based the recipe off this, but I used my own timings, and added some wholemeal flour. And mine was a sourdough. And I used orange sweet potato not purple sweet potato. The person who wrote the original recipe said her addition of purple sweet potato added a “faint and almost floral fragrance in the back-note” which is taking too much of an artistic liberty if you ask me. It just tastes like sweet potato, mate.


  • 135g sourdough starter (mine was at 100% hydration, see notes)
  • 80g wholemeal flour
  • 452g strong white flour
  • 400g water
  • 225g cooked sweet potato flesh (just microwave it it’s faster)
  • 13g salt


  1. In a large bowl, mix the sourdough starter, flours, and water. Cover with plastic wrap and let it autolyse (see notes) for 30 mins.
  2. After 30 mins, add the sweet potato flesh and salt. Mix using the pincer method.
  3. Stretch and fold your dough for about 5 mins or until the dough starts to develop some elasticity. Then stretch and fold 4 times over the next hour (every 15 mins).
  4. Cover the dough and let it rise in the fridge overnight.
  5. In the morning, place the dough into your banneton (flour very well before use, this dough is quite sticky). Shape your dough by basically pulling the dough from the sides of the ball towards the center.
  6. Cover and let rise for about 2 hours or until slightly increased in size.
  7. If not using a Dutch oven (as I’d planned),
    • 15 mins before baking, preheat your oven to 260°C with a baking tray half-filled with water at the bottom of the oven to create a steam oven.
      Tip out your dough onto a lined baking tray.
    • Score your bread if you want with either a bread lame or the sharpest knife in your kitchen.
    • Place the bread in the steam oven. Mist the oven generously with a spray bottle to generate more steam.
    • Bake at 260°C for 30 mins. Then reduce the temperature to 200°C and bake for 20 mins or until done. Bread is done when it is well browned and when you tap it it sounds hollow
  8. If using a Dutch oven (as I sort of did),
    • 30 mins before baking, preheat your oven to 260°C and place a Dutch oven in the oven while it preheats.
    • When the dough is ready, tip out onto some baking paper. Use the baking paper to help carefully lower your dough into the Dutch oven. Score the bread if you want.
    • Cover and bake for 30 mins, then remove the lid and bake for about 15 mins.
  9. Let bread cool about 15 mins before cutting into it.


  • My starter was at 100% hydration. Basically means equal weight of flour and water. If you have no idea what I’m talking about check out my previous recipe on classic white sourdough.
  • Autolysing just means letting your flour sit with the water before you add any salt or yeast. This is supposed to make the bread easier to handle and have better structure and taste since the flour absorbs the water or something. More here.
  • Turning and folding means you don’t knead the dough. It’s just an alternative method to build structure in the dough usually used for higher hydration sourdoughs, but it can be used for any bread really. Up to your personal preference.
  • Scoring helps direct the shape your bread will rise when baked. And it looks pretty. But my sourdough was so collapsed from my banneton mishap that I didn’t want to score it.

2 thoughts on “Sweet Potato Sourdough

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