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+ servings

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


  • Make sure the starter is active before using it in this recipe. Click here to prepare your starter for baking
  • Click here to see how to stretch and fold the dough