March 10, 2014 - 9:03pm
Sweet Potato Bagels with Polenta
Extra Fiber and whole grain with this bagel. It taste fantastic. As soon as they came out of the oven, they are all gone!! I gotta make another batch this week :P
soda Bath
Crumb Shot
| SD Sweet Potato Bagel with Polenta | |||||||
| Source | http://blog.sina.com.cn/s/blog_5e15a7120102ds9i.html | ||||||
| Total Weight | 1143 | ||||||
| Serving | 12 | ||||||
| Weight per Serving | 95.25 | ||||||
| Total Flour | 808 | (Total Two TBS VWG) | |||||
| Total Water | 125 | ||||||
| Total Hydration | 15.47% | ||||||
| Multi-grain % | 14.85% | ||||||
| Build 1 | Build 2 | Build 3 | Soaker | Final Dough | Add-In | Total | |
| Levain | |||||||
| White Starter (100%) | 25 | 25 | |||||
| Wholewheat Starter | 25 | 25 | |||||
| Rye Starter | 0 | ||||||
| Yeast Water Levain (100%) | 0 | ||||||
| 50 | |||||||
| Flour | |||||||
| Extra-High Protein Flour (>14%) | 450 | 450 | |||||
| Bread Flour | 213 | 213 | |||||
| AP Flour | 0 | ||||||
| 263 | 0 | 0 | 0 | 450 | 0 | 663 | |
| Wholemeal Flour | |||||||
| Polenta | 120 | 120 | |||||
| 0 | |||||||
| 0 | |||||||
| 0 | 0 | 0 | 0 | 120 | 0 | 120 | |
| Liquid | |||||||
| Water | 138 | 100 | 100 | ||||
| Milk | 0 | ||||||
| Soaker | 0 | ||||||
| Yeast Water | 0 | ||||||
| 0 | |||||||
| 0 | |||||||
| 0 | |||||||
| 138 | 0 | 0 | 0 | 100 | 0 | 100 | |
| Others | 0 | ||||||
| Yeast | 2 | 2 | |||||
| Salt | 12 | 12 | |||||
| Milk Powder | 14 | 14 | |||||
| SUGAR | 14 | 14 | |||||
| Malt Powder | 18 | 18 | |||||
| 60 | |||||||
| ADD-IN | |||||||
| Sweet Potato | 200 | 200 | |||||
| Dried Cranberries | 200 | 200 | |||||
| 200 | 200 | ||||||
| Water Bath | |||||||
| Water | 1.9L | ||||||
| Food Grade Lye or | 2tsp | ||||||
| Baking Soda | 1Tbp | ||||||
| Direction | |||||||
| - Autolyse all ingridient (except Salt & Yeast) | 20Mins | ||||||
| - Add Salt and yeast then Knead until its smooth n elastic | 20 Mins | ||||||
| - Divide and relax | 15Mins | ||||||
| - Shape | |||||||
| - Refridgerate / | 12-24Hours | ||||||
| - room temp Second Proof (20C) | 2 Hours | ||||||
| Test for second proof doness - put a bagel in cold water if it floats, proceed Otherwise room temp proof for another 15-20mins Test again | |||||||
| Water Bath | 30Sec - 1Min Each Side | ||||||
| Bake @ 204C (Rotate Once) till golden brown | 20 Mins |
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Comments
Those look delish! In what form did you incorporate the sweet potato, was it simply grated, or cooked first and mashed —or did you procure it as flour? Thanks!
I frist steam the sweet potato, let it cool n dry a bit than mashed them into puree and incorporate it as water.
and see those cranberries peeking out of the orange crumb, Never seen SP bagels before. Glad they are tasty and gone so you can make another batch.
Happy Baking CeciC
Ho ho then I will have to cut up the one I fought to keep. HAHA
Will upload the pic when I slice into mine
I love this recipe! I also love to use sweet potatoes in my bread but have never used them in bagels...yet. Thanks for the inspiration.
Ian
this bagel is inspired by Txfarmer, I came across her post on pumpkin Bagels but since I have left over sweet potato that is as moist as a pumpkin mash so I threw them all in with a splash of water as I knead.