1/2C-1Cup of sweet potato (any plain, preferably leftover baked or boiled sweet potato)
50g sourdough starter
300-325g warm water
1-2tsp vanilla extract
50g rye flour
450g bread flour or ILK
for after bulk ferment:
1/3C brown sugar
2tbsp butter- melted
using a kitchen scale in grams- add all ingredients to a 2L glass bowl at once in order presented above- stirring as you add each new ingredient.
Once dough has come together, let rest 1hr and get form 2-4 sets of stretch and pulls over the next 1-2hours. Then let bI'll ferment 10-15hours (depending on house temperature) until dough has risen to the top of the bowl.
Pour dough onto a rice flour surface and gently stretch until it's in a rectangle about standard paper sized.
Mix melted bitter and brown sugar. Add a small layer of water to the dough and sprinkle mixture in top of the dough. Then swiftly roll the dough together like a log and pinch the ends so all the sugar stays instidw. Place in loaf tin, seem side down and refrigerate 4-12hours (depending on your schedule)
Bake for 40-50min at 180C until internal temp is over 200C