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After successfully baking the Purple Sweet Potato Buns using the old dough method, I tried to re-bake my Orange Sweet Potato Bread using the same method. I am super happy with the result. This Orange Sweet Potato Bread is very soft like cotton. It was so soft it was hard to slice evenly. I am thinking it might be better if baked as pull apart buns instead.

I used pâte fermentée (pre-fermented dough in French) or sometimes called "old dough" to make this fine, soft and flavourful bread. Traditionally, bread makers take a portion of the bread dough made and save it overnight for next day baking. I made it from scratch since I did not have any ready old dough. With this method, the bread is more flavourful and aromatic due to the higher acidity and fermentation gasses produced during the slow fermentation.

Please click on Bread Making Method to understand more details.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Orange Sweet Potato Bread (Old Dough Method)

Yields: 1 Loaf

INGREDIENTS:

Old Dough:

150g bread flour (I used Japan High Gluten Flour)

105g milk

1/4 tsp instant yeast

1/4 tsp sugar

Main Dough:

150g bread flour (I used Japan High Gluten Flour)

130g mashed orange sweet potato (about 200g potato - peeled, sliced, steamed and mashed)

20g sugar (I used brown sugar)

3/4 tsp (2.8g) instant yeast

1 tsp (5g) salt

45g egg, whisked (from 1 egg and balance use for egg wash)

25 milk (reserve 10g first and add in later if needed. I used 25g)

45g butter, room temperature

Egg Wash:

Balance of egg from the above (about 5g) + 1 Tbsp milk

Utensil:

450g loaf pan (21.3 X 12.2 X 11.5 cm / 8.4" X 4.8" X 4.5")

The amount of liquid/milk very much depend on the hydration of mashed sweet potatoes and also your flour, because each flour absorbs liquid and hydrates differently. You may also add 1 tsp of milk at a time during kneading if the dough is too dry, when you see that the dough doesn't stick to the bottom at all. We want the dough to clear from the sides of the bowl with only a small part of the bottom sticking to the base of the mixer bowl. You should hear a slapping sound of the dough hitting the sides of the mixer bowl.

METHOD:

Old Dough

Combine milk, yeast and sugar in a mixing bowl. Then add in bread flour and knead with your hand until smooth and all incorporated. Roll into a ball and place in a greased bowl. Cover with cling film and let it proof 1 hour in room temperature (28C).
After 1 hour, place into the refrigerator overnight for at least 12 hours or up to 16 hours. Fridge temperature 2C - 4C. The next morning, take out the old dough from refrigerator to return to room temperature 30 minutes before using. You can also use directly from the fridge if you forget to take out earlier.
If you don't plan to bake the next day, after 1 hour fermentation, shape it into a ball and wrap it in cling wrap or place it in a ziplock bag. Store it in the freezer for 1-2 months. Take it out 30 minutes before using to defrost.

Mashed Orange Sweet Potato:

Wash, peel, cut and steam the sweet potatoes for about 20 minutes. Mash with potato riser. Set aside to cool.

Kneading Main Dough:

Put all ingredients (except butter) including all the old dough into a bowl of stand mixer. Using the paddle attachment, mix for about 3 minutes or until dough comes together and elastic.
Change to hook attachment. Add in butter and continue knead for 10 - 12 minutes or until reach window pane stage. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.

1st Proofing:

Let the dough rise in a warm place for 45 to 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.

To shape:

Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 equal portions. About 224g per portion.
Form each portion to a ball. Rest for 10 minutes to relax.
Flatten with rolling pin.
Fold right to centre and fold left overlap it.
Roll out with rolling pin into long rectangle shape.
Roll up the dough like Swiss Roll until a small log is formed.
Place all dough in the loaf pan.

Final Proofing:

Let it rise for another 30 - 45minutes or until the dough reaches about 1 cm below the rim of the pan.

To bake:

Preheat the oven at 190C (top and bottom heat) or 170 (fan-forced mode) for about 15 minutes.
Brush with egg wash.
Bake at preheated oven for about 30 minutes, or until golden brown.
Remove bread from oven and let the bread cool completely on a rack before slicing.

Old Dough

Main Dough

GENERAL NOTES:

KNEADING TIME

For kneading, please regard the timing provided as an indication only. It is only meant as a guide. Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

OVER KNEADING

Some have experienced the dough breaking during the second proofing. If that happens it is due to over kneading. Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage. This happen especially to Yudane dough method. I noticed that it is harder to achieve a very thin window pane with Yudane method dough.

FLOUR

The right flour plays a very important role in bread making. Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%. All purpose flour content less protein around 9 - 11%. To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking. Sources from here and here.

HYDRATION

The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.

PROOFING

Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.
If you are unable to judge by just looking at the dough, you can do the finger poke test:

First Proofing:

Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger. If it bounces back immediately without any indentation then it needs more time.
If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.
If it bounces back just a little, then the dough is ready to be punched down and shaping.

Second Proofing:

Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
If the indentation stays and it doesn’t bounce back, it means it has been over proved.
If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.

WRINKLE TOP OR SHRINKING

If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof your dough until it just reaches or is slightly below the rim of the pan.

BAKING

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

Comments

EvelynJuly 11, 2019 at 1:29 AM
Hi the sweet potato weight is after or before steaming?
RianaOctober 3, 2020 at 6:21 AM
Hi.. thank you for this recipe.
Can i use the yudane methode for this potato bread recipe ?
AnonymousDecember 4, 2020 at 8:26 AM
hi. can i use the usual potato instead of sweet potato?
UnknownJanuary 12, 2021 at 5:38 AM
Hi can I use sweet potato powder? I bought from Chang tung today. Too excited, I bought pumpkin& beetroot powder haha😄

Anis ramli
YunicMarch 3, 2021 at 8:48 PM
Hi, can I add all ingredients in my breadmaker and let it baked as loaf ?