21 Hour Sweet Potato Boule | Artisan Bread
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- Опубліковано 20 лис 2020
- I wanted a special bread for Thanksgiving so I made this sweet potato boule. It turned out awesome with a very crunchy crust and a pillow-soft and chewy interior.
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DAY 1 - Mixing the pre-fermented dough (rest 18 hrs)
270 gr BREAD FLOUR
175 WATER
5 gr SALT
0.6 gr DRY YEAST
DAY 2 - Mixing the dough + Bulk Fermentation 1 1/2 hr (2 folds every 45 min)
500 gr BREAD FLOUR
135 gr WHOLE WHEAT FLOUR
377 gr WATER
17 gr SALT
3.5 gr DRY YEAST
225 gr SWEET POTATOES
+ Pre-fermented dough
1 1/2 Proofing in banneton
Bake covered in the oven at 500F for 20 min, open for 20-25 min at 450F
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#artisanbread #homemadebread #frenchboule - Навчання та стиль
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Never clicked on a video faster. Great video.
I truly appreciate it! :)
Making my mouth water from start to finish
I’m so doing this awesome recipe this weekend. Love that crunchy sound
That crust looks insane
Thanks Ben, appreciate the comment! It was actually surprisingly good! The sweet potato gave it a sweet note to a very rustic style bread! :)
Saludos desde Madrid,....hoy he horneado dos buenos panes que me han salido siguiendo tu receta, fantástico y delicioso pan....nos ha encantado a todos en casa. Gracias por todas las recetas!!.... seguiré probando otras.
🙏🙏👌👌👌👌👌👌❤️❤️❤️❤️