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  • Writer's pictureElaine

Sweet Potato and Sage Bread

Updated: Mar 11


This recipe is adapted from an online recipe with no origin that I can credit (or blame 😂). It is very easy to make. The bread requires no kneading or folding. It simply ferments (rises) "overnight".

The instructions are basic, includes no weights for the ingredients or temperatures, but it works. I would caution to be sure to bulk ferment completely for the best result. And use fresh sage, of course. Warm water, I would advise, is about 105° if you have an instant thermometer. A cup of flour weighs 120g if you have a digital scale.


Advice:


Let your dough dough rest and proof fully in the morning after you have shaped it into a ball.


Add a fold or two in the first hours of fermentation. Not necessary but I think it improves the crumb.


I bake on parchment because it makes it easier to place the dough into a hot Dutch oven and avoid getting your hands burned.


If you have a bread lame or a blade of some kind, I recommend a scoring or two in the top just before baking. This helps with rise in the oven.



Ingredients:


3 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon yeast

1 cup mashed sweet potato (about 1 medium sweet potato)

1 tablespoon fresh sage, finely chopped

1 1/4 cups warm water


Directions:


In a large mixing bowl, whisk together the flour, salt, and yeast.

Stir in the mashed sweet potato and chopped sage until evenly distributed.

Gradually add the warm water and stir until a shaggy dough forms.

Cover the bowl with a damp cloth and let it sit at room temperature for 12-18 hours, or until the dough has doubled in size and is bubbly.

Preheat your oven to 450°F (230°C). Place a Dutch oven inside to preheat as well.

Turn the dough onto a well-floured surface and gently shape it into a ball. Cover it with the cloth to rest while the Dutch oven is preheating.

Carefully remove the hot Dutch oven from the oven. Place the dough inside and cover with the lid.

Bake for 30 minutes with the lid on, then remove the lid and bake for another 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped.

Let the bread cool on a wire rack before slicing.




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