Cookim Mama

1. Perform a 30-minute autolyse with the flours and water.
2. Mix in the levain and salt. Once combined, divide the dough in half and incorporate the purple sweet potato powder into one of the halves.
3. After 30 minutes, perform 2 rounds of stretch and folds for each dough, with a 30-minute rest between rounds.
4. Perform a lamination to combine the two doughs and create a marbling effect.
5. After 45 minutes, perform 3 rounds of coil folds post lamination, with 1 hour between each round.
6. Shape the sourdough then let it rest in the banneton at room temperature for 30 minutes.
7. Transfer the banneton into the fridge for a 16-hour cold proof.
8. The next morning, preheat your Dutch oven in an oven at 500°F (260°C).
9. Score the sourdough and bake it in the Dutch oven at 500°F (260°C) for 20 minutes with the lid on.
10. Remove the lid, reduce the oven temperature to 450°F (232°C), and bake for another 20 minutes until golden brown.