Ingredients

Pre-culture:

2 dl sourdough rye/wheat starter

4.5 dl water, 30°C

300 g Shipton Mill Organic White Flour No.4

50 g Shipton Mill Organic Dark Rye Flour

Main dough

350 g oven-baked sweet potato flesh

4.5 dl water, 30°C

1000 g Shipton Mill Organic White Flour No.4

15 g sea salt

2 tablespoons of rapeseed oil

Method

1. Bake the sweet potatos in the oven at 200 °C for 60 min or until they are soft inside.

2. In the evening, mix the pre-culture and let it stand at room temperature over night.

3. Mix the pre-culture with sweet potato, flour, salt and oil by hand or in a dough mixer. I use an Ankarsrum assistant and mix at medium speed for 12 min.

4. Prepare a big plastic bowl by coating it with rapeseed oil. Let the dough rise at room temperature in the bowl for 4-6 hours. Fold and stretch the dough every hour.

5. Divide the dough in 8 equally sized parts, forming them into round breads of 1.5 to 2 cm thickness. You will have to add more flour to prevent them from sticking too much.

6. Let the breads rise under a kitchen towel for 20 min.

7. Pre-heat a frying pan and heat it to low/medium temperature. You will have to adjust the heat to avoid burning the bread but at the same time cook them all the way through.

8. Cook the bread 8-10 minutes on each side. The breads should be 1.5 to 2 cm thick when you put them in the pan.

9. When they are done, let the breads cool down on a grating. Serve with butter, garlic, ham etc.