Purple potato soft rolls
Ingredients
225 g 100% hydration wheat starter
500 g wheat flour
350 g purple sweet potatoes
150 g water (plus more if needed)
1 and 1/2 tea-spoon marine salt
Directions
1) Wash the sweet potatoes and boil them in abundant salted water with their peel on.
2) When the potatoes are tender but not too soft, drain them.
3) Peel the sweet potatoes while still warm, then, mash them.
4) Combine the starter with the water and the flour and start mixing at low speed or do a series of stretch and folds if you don’t fancy using a mixer.
5) Add the sweet potato and then the salt last. Check if more water needs to be added. The dough should be rather firm, but not dry.
6) Mix (or stretch and fold) until you reach good gluten net development.
7) Let the dough rest until it has risen 1/2 in volume.
8) Transfer the dough to a working surface and shape as round rolls.
9) Let proof, covered, until the dough, when pressed with your fingertip, bounces back slowly.
10) Bake at 225 degrees (Celsius) for the first 15 minutes with steam, then release the steam and lower to 190 degrees (Celsius) and bake until done (I checked internal temperature and I extracted at 98 degrees).
Ingredients
225 g 100% hydration wheat starter
500 g wheat flour
350 g purple sweet potatoes
150 g water (plus more if needed)
1 and 1/2 tea-spoon marine salt
Directions
1) Wash the sweet potatoes and boil them in abundant salted water with their peel on.
2) When the potatoes are tender but not too soft, drain them.
3) Peel the sweet potatoes while still warm, then, mash them.
4) Combine the starter with the water and the flour and start mixing at low speed or do a series of stretch and folds if you don’t fancy using a mixer.
5) Add the sweet potato and then the salt last. Check if more water needs to be added. The dough should be rather firm, but not dry.
6) Mix (or stretch and fold) until you reach good gluten net development.
7) Let the dough rest until it has risen 1/2 in volume.
8) Transfer the dough to a working surface and shape as round rolls.
9) Let proof, covered, until the dough, when pressed with your fingertip, bounces back slowly.
10) Bake at 225 degrees (Celsius) for the first 15 minutes with steam, then release the steam and lower to 190 degrees (Celsius) and bake until done (I checked internal temperature and I extracted at 98 degrees).
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