Ingredients
Yield Recipe
Starter dough
3'320
g
wheat flour 720
2'260
g
water
40
g
basic wheat leaven
Main dough
6'680
g
wheat flour 720
2'260
g
water
3'460
g
carrot juice
130
g
baker’s yeast
5'620
g
starter dough
2'260
g
sweet potatoes, cooked, peeled
160
g
table salt
Additional ingredients
500
g
semolina
(for dusting)
600
g
sesame seeds
(for the surface)
Production
1
Starter dough
Slurry the basic wheat leaven in the water. Add the flour and mix everything for 4–5 minutes to form a homogeneous starter dough.
Cover the starter dough and leave to mature at room temperature for 12–15 hours.
2
Main dough
Mix the wheat flour, water, carrot juice, baker’s yeast, starter dough and cooked sweet potatoes in the mixer. Add the salt towards the end of the mixing time and knead the dough until a nice gluten structure is formed.
Proofing: 90–120 minutes at room temperature
3
Processing
Scale pieces of 420 g and pre-shape loosely. Then shape them into elongated loaves, brush the surface with water, and roll them in sesame seeds.
4
Piece proofing
Place the dough pieces seam side up on boards sprinkled with sesame seeds and allow them to proof well.
5
Baking preparation
Press the dough pieces together sideways in the center, then turn them so that two segments form.
6
Baking
Load into a moderately hot oven with steam. After half of the baking time release the steam (open the vent) and bake the loaves until crisp.
Evaluation