Hadn’t intended to make this at all, but I had some leftover sweet potato, and recalling how delicious the roast potato bread from Hamelman was (must make again…), I found and adapted TX Farmer’s sweet potato walnut recipe on TFL. I substituted hazelnuts for walnuts and omitted the maple syrup. Also went out on a limb and threw in some excess water kefir. Yes, summer’s nigh, temperatures are up, and time to bring out the poor water kefir from hibernation!!! The critters fizzled like they had been given a new lease of life, and before I knew it, I had more water kefir on my hands then I could use up. I had no idea about the water/sugar content of the sweet potato (which varies anyway), and from the last experiment, I was afraid it would proof too fast, but it turned out all right.
Very delicious bread. You can taste the sweet potato even after baking (unlike the potato bread, which smells irresistibly potato-ish while baking but doesn’t taste so) and the hazelnuts… It was as if I were tasting hazelnuts anew.
Sweet potato hazelnut sourdough (Adapted from TXFarmer’s recipe)
230g T65 flour
70g T80 flour (semi-wholewheat)
105g sweet potato purée (from roasted sweet potato)
105g Leaven, 100% hydration
155g Water kefir
Autolyse with flour, leaven and water. (I added the puree after autolyse, but will add it the next time at autolyse stage; once the gluten forms, it’s harder to incorporate the puree).
Add salt and knead somewhat.
A couple of stretch and folds over the next few hours, adding the hazelnuts after the first fold.
Shape and either refrigerate straight away—or if you’re like me—after letting it sit out another hour or so on the counter.
Bake the next morning to gorgeous smells. And be chuffed that you still had decent oven spring despite the wet dough and lack of shaping skills and overall negligence, and wonder why sometimes it works and sometimes it doesn’t but you won’t push it.
The bread gods must occasionally look away while I blunder along.