Purple Sweet Potato Bread

Pre-ferment Dough

Ingridents
Bread Flour 377g 70%
Water 216g 40%
Fresh Yeast 11g 2%
Sea Salt 5g 1%
Skim Milk Powder 11g 2%

Mixed all and knead until soft. Cover the dough in cling wrap, refrigerate to let it prove for 17 hours.

Dough

Bread Flour 162g 30%
Skim Milk Powder 16g 3%
Sea Salt 5g 1%
Sugar 65g 12%
Water 135g 25%
Fresh Yeast 5g 1%
Butter 43g 8%
Mashed Purple Potato 269g 50%

Fillings
Mashed Purple Sweet Potato 269g 50%

1. Knead all ingredients of dough together excepte the butter. Add pre-ferment dough piece by piece. Knead after each addition until soft and smooth. Add butter. Knead until stretchable consistency.

2. Put the dough into a big bowl. Cover with a cling wrap. Let it prove for abt 25-30 mins.

3. Divide the dough into sixteen small equal portions and round them. Set aside to rest for 20 mins.

4. Flatten each piece of dough with hands to drive the air out. Round them again. Press flat again and stuff with mashed sweet potato. Round again and place eight pieces of dough into the chiffon cake mould. Cover with cling wrap and let it prove for abt 45 mins or until risen to 80% of the depth of mould.

5. Brush egg wash on top and bake in a pre-heated oven at 170-180 C for abt 30-35 mins.


Source : Natural Breads Made Easy by Ah kin