A vibrant sourdough bread made with white bread flour and enhanced with purple sweet potato powder for a unique color. The dough featured an airy texture and life, highlighted by a hydration of 78% and careful fermentation and folding.
1: Mix the purple sweet potato powder with a dash of water to create a paste.
2: Incorporate the paste at the end of mixing.
3: Perform 1 round of lamination and 3 sets of coil folds each 1 hour apart.
4: Allow bulk fermentation for a total of 8 hours.
5: Put the dough in the fridge overnight for 14 hours.
6: Bake the dough the next morning.
