This Sweet Potato Einkorn Sourdough Stout Bread is moist and flavorful and benefits from a double-ferment as well as a cold retard in the refrigerator overnight.
This bread mashup is what happens when you take mashed sweet potatoes, stout, sourdough, a little rye, rolled oats and einkorn flour, mix it together, and bake it in a Dutch oven combo baker. It is a slightly different take on the Einkorn Pumpkin Sourdough Stout Loaf with Seeds I made a last year.
The idea for this new version, came about while I was brainstorming what bread I would make for a St. Paddy’s Dinner. The concept began with einkorn and rye. Once I decided which flours to use, I knew exactly what bread I wanted to make.
I was serving Guinness Beef Stew as the main course so it only made sense to use some of the stout for the bread. In addition, a couple of sweet potatoes had been sitting on the counter for awhile so I added them to the stew and saved some for the bread. To round out the texture and flavor, I added some rolled oats. What I ended up with was a loaf with a nice crispy crust and a very moist crumb on the inside.
The stout and rye shine through in this bread which made it the perfect accompaniment for the stew. This loaf has good keeping qualities due to the inclusion of the sweet potato and sourdough so it can be enjoyed for several days.
This beer bread is baked cold straight from the refrigerator in a preheated dutch oven. The loaf transforms really well in a cast iron Dutch oven combo baker, but feel free to use any type of Dutch oven.
Adapted from Einkorn Pumpkin Stout Sourdough with Seeds
- Mixing bowls – large and medium
- Danish dough whisk or large wooden spoon
- Plastic dough scraper or spatula for scraping down bowl
- Bench knife for scraping counter and lifting dough
- Lined round proofing basket or bowl lined with kitchen towel
- Bread scoring lame or knife
- Dutch Oven Combo Baker or other Dutch Oven
- Cooling rack
- 150 grams rye flour
- 150 grams stout, room temperature
- 45g starter (100% hydration)
- All of the levain
- 600 grams all-purpose einkorn flour, divided
- 200 grams stout
- 125 grams water
- 75 grams sweet potatoes, cooked, mashed and cooled
- 10 grams sea salt
- 75 grams rolled oats
- The morning of the day before you plan to make this loaf, feed your sourdough starter so that it is active and ready to go.
- Prepare your levain the evening before you plan to make the dough.
- Place the sourdough starter in a medium bowl and pour the stout over it. Stir to break up the starter. Add in the rye flour and mix the ingredients together until the flour is completely hydrated. Cover the bowl with plastic wrap, and let it ferment at room temperature overnight (8-12 hours, depending on your starter). The mixture will not double, but become fluffy and airy.
- Combine wet ingredients (stout, water, sweet potato), and mix to break up the sourdough.
- Mix in 500 grams flour, and all of the oats using a wooden spoon or Danish dough whisk, then wet hands to make a sticky dough. Add additional flour as necessary – up to 100 grams.
- Cover the dough and let it autolyse (rest) for 30 – 60 min. (Allowing the dough to rest before adding the salt, helps the gluten begin to develop and keeps the dough from getting tough.)
- After the autolyse, add the salt, and mix until fully incorporated. Add a few drops of water to helps dissolve the salt, if necessary.
- Turn the dough out into a greased bowl. Perform a series of stretch/folds, then cover tightly with plastic wrap.
- Let the dough bulk ferment in the bowl for 3-4 hours. Repeat stretch/folds every 30 min for the first two hours. After the first two hours, bulk ferment on the counter for an additional 1 -2 hours.
- Turn the dough out onto the counter or wooden board, cover and bench rest for 10 min. Prepare a round banneton or linen-lined basket or bowl by dusting with brown or white rice flour. Shape dough into boule, and place in your banneton.
- If you place the dough seam side down, when it is turned out into the Dutch oven, the seam should open up naturally in the oven without having to slash the dough. If you prefer to score the dough before baking, place the boule seam side up in the basket.
- Place dough in a plastic bag or cover tightly with plastic wrap and cold ferment in the fridge (12 – 24 hours).
- Preheat the oven to 500F (260C) for at least 40 minutes with a cast iron Dutch Oven on the middle rack. You’ll bake the dough directly from the fridge so don’t remove the proofing basket until you are ready to flip the loaf into the pot.
- Carefully turn the dough out into a combo cooker or Dutch oven, slash (if your seam is down), cover and put in the oven.
- Reduce temperature to 475F (245C) and bake covered for 25 minutes. After 25 minutes, carefully remove lid, reduce oven temp to 450F (232C), and continue baking for an additional 20-25 minutes, or until crust turns a dark chestnut brown. Don’t be afraid to bake strong for a dark flavorful crust.
- Cool on wire rack 90 minutes before slicing.
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