Since Christmas I did not precipitate at Bread Baking Day. The last month were filled with all the things that happen, when you finish your Ph.d. thesis: long days in lab for the last experiments, then writing (and rewriting) the thesis and at least learning for the Disputation. But luckily everything is done now and I can concentrate on things I love: Baking Bread.
BBD is hosted from Sarah From Snuggs Kitchen in this month and has the theme “Bread with vegetable”. And when I thought what to do with some sweet potato leftovers, I decided to put it in a bread. And the chickpea flour (chickpeas are vegetables, too) I neglected for a to long time would be a nice addition, too. And so I went to work in my kitchen, making bread with sweet potatoes and chickpea flour.
I had to reduced the amount of water which I added to the dough because the chickpea flour makes the dough very soft. But then handling the dough was possible and I placed the loaves in some proofing baskets and let them proof overnight in the fridge.
While I baked the loaves the next morning, the fragrance of chickpea filled the kitchen. And when I take the loaves out of the oven, they started to “sing” immediatly. The crackle of their crust already promised a crispy crust with a soft crumb. And the colour of the crust was stunning, too: A dark brown with deep orange slashes, with accents of white flour. A bread for all senses.
Sweet potato & Chickpea Bread
- 175g flour Type 550
- 120g Water
- 15g sourdough
- 775g flour Type 550
- 150g chickpea flour
- 100g whole rye flour
- 300g sweet potato (cooked and mashed)
- 650g Water
- 30g Salt
- 5g fresh yeast
In the evening mix water, flour and starter for the sourdough and ferment for about 10 –12 hours at 25°C.
Mix all ingredients for the dough and knead it for about 5 min at low speed, then 8 min on high speed until medium gluten development.
Ferment for 2 hours.
Half the dough and form each half to a round loaf. Place each loaf in a proofing basket, with seam side up.
Proof overnight in the fridge,
In the morning heat the baking stone at 250°C.
Prior to baking, slash the loafs and bake the breads for 45 min at 250°C with steam.
I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.