Sweet Potato Chocolate Chip Toffee Sourdough Boule

Equipment

• dutch Oven

• benneton

• 1 1/2 quarts glass bowl

• kitchen scale

• bread lame

• Bench scraper

• KitchenAid stand mixer

• Parchment paper

1. 1

   Roast and cool the sweet potato

   • Ingredients:
     • Sweet potato
   • Action: Roast the sweet potato until very soft and slightly caramelized, then mash or puree until smooth and let it cool completely before mixing the dough.
2. 2

   Autolyse

   • Ingredients:
     • 500 g bread flour
     • 250 g water
     • 200 g roasted sweet potato puree
   • Action: Mix the flour, water, and sweet potato until combined. Rest 30 minutes, or up to 45 minutes if using the stretch-and-fold method.
3. 3

   Add starter and salt

   • Ingredients:
     • 160 g active sourdough starter
     • 10 g salt
   • Action: Add the starter and salt to the autolysed dough. For the mixer method, mix on speed 2 for 5 to 6 minutes until smooth and elastic. For the hand method, mix thoroughly by hand until the dough comes together.
4. 4

   Build dough strength

   • Ingredients:
     • Dough
   • Action: If using the mixer, let the dough begin bulk fermentation and watch for a 20 to 30 percent rise over about 2 to 3 hours. If using stretch-and-folds, perform 4 sets every 30 minutes over 2 hours, then continue until the dough looks slightly airy.
5. 5

   Laminate the inclusions

   • Ingredients:
     • 120 g chocolate chips
     • 80 g Heath toffee bits
   • Action: Turn the dough onto the counter and stretch it thin. Scatter the chocolate chips and toffee bits over the dough, leaving a small clean border around the edges, then fold it into a parcel.
6. 6

   Finish bulk fermentation

   • Ingredients:
     • Dough with inclusions
   • Action: Return the dough to the bowl and continue fermenting until the total rise reaches about 40 to 50 percent and the dough looks puffy and cohesive.
7. 7

   Pre-shape

   • Ingredients:
     • Fermented dough
   • Action: Turn the dough out, shape it into a loose round, and let it rest for 15 minutes.
8. 8

   Final shape and cold proof

   • Ingredients:
     • Pre-shaped dough
   • Action: Shape into a tight boule and place seam-side up in a floured banneton. Refrigerate 12 to 14 hours overnight.
9. 9

   Preheat the oven

   • Ingredients:
     • Dutch oven
   • Action: Preheat the oven with the Dutch oven inside to 450 F for 45 minutes.
10. 10

    Bake

    • Ingredients:
      • Cold-proofed boule
    • Action: Transfer the loaf to parchment, score, and bake covered for 20 minutes at 450 F. Remove the lid and bake 20 to 25 minutes more at 425 F. Lower to 415 F if the loaf is browning too fast.
11. 11

    Cool before slicing

    • Ingredients:
      • Baked loaf
    • Action: Cool for 1 to 2 hours before slicing. Aim for an internal temperature of 205 to 208 F.