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A vibrant, naturally purple sourdough bread made with purple sweet potato puree, active sourdough starter, flour, and salt. The loaf features a soft, fluffy crumb with a subtle earthy sweetness balanced by sourdough tang and a crisp golden crust.

Ingredients

Scale
  • 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

  1. Roast purple sweet potatoes until tender, mash until silky smooth, and cool completely before using.
  2. In a large bowl, mix the cooled purple sweet potato puree with active sourdough starter until smooth and combined.
  3. Add flour and salt and stir until a rough, shaggy dough forms; if the puree feels very thick or dry, add 1–3 tablespoons water as needed; cover and rest 30 minutes.
  4. Perform gentle stretch-and-folds every 30 minutes for 2 hours.
  5. Cover and bulk ferment until the dough increases about 50–60% and then nearly doubles in size, about 4–6 hours total depending on room temperature.
  6. Shape the dough into a tight round loaf and place seam-side up in a well-floured proofing basket or bowl lined with a towel; cover and refrigerate overnight for a cold proof.
  7. Preheat the oven to 475°F (245°C) with a Dutch oven (or heavy oven-safe pot with lid) inside.
  8. Turn the chilled dough out onto a piece of parchment, score the top with a sharp knife or lame, and transfer it into the preheated Dutch oven.
  9. Bake covered for 30 minutes, then uncover and bake an additional 12–15 minutes until the crust is golden brown and crisp.
  10. Cool the bread completely on a rack before slicing.

Notes

Roasting the purple sweet potatoes rather than boiling helps maintain vibrant color and flavor., Avoid overhydration: add water slowly and only if necessary to bring dough together due to moisture from sweet potatoes., Cold fermenting overnight enhances flavor and loaf structure., If you do not have a Dutch oven, bake on a baking stone or sheet with a tray of water in the oven to create steam for a crisp crust., This bread pairs well with sweet toppings like honey and almond butter or savory pairings like avocado and soft cheese., Store wrapped in a cloth at room temperature up to 2 days; slice and freeze for longer storage., The sourdough fermentation breaks down gluten and phytic acid, making it easier to digest.

Nutrition

Find it online: https://lanamixingbowl.com/purple-sweet-potato-sourdough-bread-only-4-ingredients/