|white bread Flour||250 grams||8.83 oz||25.00%|
|mutigrain rye flour or light rye flour||250 grams||8.83 oz||25.00%|
|spelt flour||250 grams||8.83 oz||25.00%|
|all purpose flour||250 grams||8.83 oz||25.00%|
|stater at 100% hydration||200 grams||7.06 oz||20.00%|
|salt||19 grams||0.67 oz||1.90%|
|water||650 grams||22.95 oz||65.00%|
|roasted mashed sweet potato||300 grams||10.59 oz||30.00%|
|toasted walnuts||200 grams||7.06 oz||20.00%|
Total Flour Weight: 1000 grams
Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been converted to other measures.
mixed starter and flour, autolysed for 30mins to 1 hour. french fold for 3 mins. add salt and french fold for 3 mins. rest for 30 mins. add in sweet potato and walnuts. leave for 3 hours. shape into boule let proof for 1 and half hours or retard in the fridge overnight. baked at 450 F for 20mins in a dutch oven. further baked for 10mins after removing the cover.