Sourdough spiced sweet potato bread step-by-step recipe with video and photos.
About this recipe
The slight tang from the sourdough when combined with mild sweetness and a spice kick makes a bread that is so delicious. Adding sweet potatoes to a sourdough boule is the perfect twist you don't want to miss. This bread is a winner for so many reasons - crusty, soft interior, sweetness from the sweet potatoes, flavours from the garam masala, and spiciness from the chillies. Sweet potatoes also make this bread super soft and give delicate crumbs.
I have shared earlier how to make the no-knead sourdough bread. This bread is a slight variation of the same with the addition of sweet potatoes and spices. I have used a handful of spices that are added with sweet potato when making an Indian-style curry. The sweet goodness combined with a spicy kick, when baked in the naturally leavened bread, tastes so delicious.
Sourdough starter: This is the key ingredient to make any sourdough bread. Make sure the starter is active and bubbly.
Flour: I use a mix of bread flour and atta (Indian whole wheat flour/chapati flour).
Filtered water: Use filtered water to make sourdough bread.
Sweet potato: Wash, peel and cut the sweet potatoes in small cubes. Steam it until fully cooked.
Spices: I have used ginger, garlic, green chilli, and garam masala.
Tips and tricks
I bake this bread without a dutch oven. Click here for detailed instructions on how to bake sourdough without a dutch oven.
I use chilli, ginger, and garlic along with garam masala which are the basic ingredients used in an Indian-style curry. You may add just garam masala or use the powdered spice you prefer.
You can steam and mash the sweet potatoes beforehand and use them when making the dough. I prepare the sweet potatoes when I start activating my starter and store them in the refrigerator. This way, it is cooled completely when I am adding it to the dough.
Handle the dough carefully while doing stretch and fold.
Make sure the starter is active. The night before you plan to make the dough, take the starter from the fridge and feed it in 1:1:1 ratio of starter:flour:water. Click here to see how to prepare a sourdough starter for baking.
I have made this sourdough with bread flour and atta, but you can choose any flour – for example, a combination of plain flour and whole wheat flour or just bread flour.
This sourdough spiced sweet potato bread:
- has a burst of flavours
- has a soft crust
- is freezer-friendly
- can be customized as per your liking
Step by step instructions
1. Combine starter and water. Add flour, mix well and let it rest
2. Steam the sweet potato and lightly mash it. Add ginger, garlic, green chilli, garam masala, and salt. Mix well and let it cool
3. Once the dough is rested, add the sweet potato mixture. Pinch the mixture into the dough and incorporate it as much as possible
4. Gently pull the dough to perform stretch and fold
5. Continue to stretch and fold until the dough develops good strength
6. The dough now has good strength and gluten development
7. Let the dough sit for bulk fermentation
8. Dough after bulk fermentation
9. To shape the dough, pick both sides of the dough and bring it to the center. Roll it to form a log
10. Place in a well-dusted banneton
11. Next morning remove the dough from the fridge and score it once the oven is preheated
12. Bake first with the water bath, then remove it and bake further
13. Cool completely on a wire rack before slicing
Sourdough Spiced Sweet Potato Bread
- 100 grams sourdough starter active, see notes
- 350 grams bread flour
- 150 grams whole wheat flour (atta)
- 300 grams filtered water
- 200 grams sweet potato (approximately 2 cups)
- 1 teaspoon ginger grated
- 1 teaspoon garlic grated
- 1 teaspoon garam masala
- 2 green chilli finely chopped
- 12 grams salt
- Rice flour for dusting banneton
- Combine active starter and water together
- Slowly add the flours and mix well making sure there are no dry bits of flour. Let it rest for 30 minutes
- Wash and peel the sweet potato. Cut into small cubes
- Place it in a steamer and steam it until completely cooked. Lightly mash it
- Add ginger, garlic, green chilli, garam masala, and salt. Mix well, set aside, and let it cool completely
- Once the dough is rested, add the sweet potato mixture. Pinch the mixture into the dough and incorporate it as much as possible
- Perform six sets of stretch and fold at an interval of 30 minutes. With wet hands, grab a portion of the dough and slowly stretch it and fold it towards the centre over the dough, taking care not to break the dough. Keep turning the bowl and repeat the process until all parts of the dough is covered. Carefully flip the dough and round it up. This completes one set of stretch and fold. Repeat this process six times at an interval of 30 minutes. See the pictures below or the video here to see the technique
- Let the dough sit for bulk fermentation until it is almost double and has bubbles on the top
- Dust the banneton well with rice flour
- Shape the dough. Flip the dough onto a well-dusted bench. Pick one side of the dough and fold it towards the centre. Pick the other side and fold it towards the centre. Now hold the dough gently and tuck it to form a log. Carefully place the dough seam-side up on the banneton
- Cover the dough loosely and place it in the refrigerator overnight for cold fermentation
- Next morning, preheat the oven at 220 C or 430 F
- Place water and 8-10 ice cubes in an oven-safe deep tray
- Take the dough out of the fridge once the oven is preheated
- Score the dough using a blade or sharp knife
- Place the water bath in the oven, followed by the baking tray. Bake for 20 minutes
- Reduce the oven temperature to 200 C (390 F) and remove the water bath
- Bake for further 15 minutes
- Turn off the oven and let the bread sit in the oven for 15 minutes for curing
- Cool completely, slice, and serve