A visually appealing sourdough bread with swirls of purple sweet potato and turmeric. The recipe features a hydration level of 75% and incorporates unique ingredients for vibrant colors.
1: Autolyse the flour for 30 minutes.
2: Mix in the salt and levain.
3: Once the dough looks good, divide it in half.
4: Incorporate turmeric powder into one half and sweet potato powder into the other half.
5: Perform two rounds of cool folds followed by lamination.
6: Allow total bulk fermentation for 8 hours.
7: Cold proof in the fridge overnight for 16 hours.
