Purple Potato Sourdough

Today I will share with you that I use another method to make purple potato sourdough: pour 250g of high-gluten flour, 50g of whole wheat flour, and 100g of pureed purple potato into the plate (purple potato Steamed and pressed into mashed potatoes), 100g sourdough starter (take out 50g of fermented sourdough starter from the refrigerator, add 50g of high-gluten flour and 50g of water, stir evenly to seal, leave at room temperature overnight for starter to activate), 6g of salt, put after the ingredients are mixed, add 120g of water separately and several times. After the ingredients are mixed into a ball, wet your hands and fully grasp and knead the dough for about 1 minute. Seal the plastic wrap and ferment for 1 hour. After 1 hour, stretch and fold for the first time. The dough is sticky. , Wet your hands before folding, the dough will not stick to your hands, wipe some water or flour on the work table, move the dough to the table, lift one side of the dough and stretch and fold it to the other side, and then stretch the other side to cover Come over, stretch and fold the left and right sides in the same way, fold and round, put it back on the plate, seal it with plastic wrap and ferment for 30 minutes, after 30 minutes stretch and fold the second time, wet your hands, move the dough to the table, lift it up The dough is stretched and folded to the other side, and then stretched and covered with the other side. After stretching and folding the left and right sides in the same way, the folds on both sides are folded down. Hold the dough with both hands while squeezing the clamp and turning it. After rounding, put it back on the plate. In the middle, the plastic wrap is sealed and fermented for 30 minutes. After 30 minutes, stretch and fold for the third time. Wet hands, move the dough to the table, lift the dough and stretch and fold it to the other side, and stretch the other side to cover it. After stretching and folding the left and right sides in the same way, the folds on both sides are folded down, hold the dough with both hands and turn it while squeezing, round, put it back on the plate, seal it with plastic wrap and ferment for 30 minutes, stretch and fold for the fourth time after 30 minutes, Move the dough to the table with wet hands, pull up the four sides of the dough one by one and fold it to the middle, then turn the folds down while squeezing the clamps, round them and put them back on the plate, seal them with plastic wrap and ferment for 30 minutes, after 30 minutes The fifth stretch fold is the final fold. Sprinkle some flour on the work table, wet your hands, put the dough on the table, stretch it into a rectangle, lift one side and fold it to the middle, then fold the other side over, roll it from top to bottom, and press the edge with each roll. , the dough is sticky and rubbed with flour. After the dough is rolled up, fold the folds on both sides downwards, hold the bottom of the dough with both hands and turn it into a round shape while squeezing the pinch. The fermentation basket is lined with butter paper, and the dough is scooped up with a bracket and placed in the basket. Sprinkle a little powder on the sliding surface, cover with a fermentation cloth, and put it in the refrigerator to ferment at a low temperature of 4 degrees Celsius for about 14 hours overnight. The next day, take out the dough embryo from the refrigerator and leave it at room temperature for 20 minutes. At the same time, adjust the oven to 250 degrees, and put two baking pans to preheat together. Use a sharp knife to cut out patterns and cracks on the dough. Spray a little water on the surface of the embryo, put the embryo on the upper griddle, pour boiling water into the lower griddle to make steam (be careful of hot hands), bake with the upper and lower fire at 250 degrees for 30 minutes, and then adjust it to 200 degrees and bake for 20 minutes. The baking time must be adjusted appropriately depending on the individual oven. time up! Bread is out! Let's see, the sour seed bag has a big crack and is upturned, the color is golden and purple, very beautiful! It is crispy on the outside and soft on the inside, with the fragrance of purple potato and the unique sour taste of sour. It is a pure natural healthy food with no oil, no sugar and less salt! Okay! That's all for today's sharing, thank you for your likes 👍, subscribe, and share!

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妳好叻叻😊