Ingredients:

• 450g bread flour
• 200g Taro root, peeled, boiled, and mashed
• 20g purple sweet potato/ube powder
• 300g water
• 125g active starter at peak
• 10g salt

Peel your taro root and cut into ~1.5-2″ cubes. Boil until fork tender. Drain and mash well. Cool to room temperature.

In a large mixing bowl, add your active, bubbly starter, water, and purple sweet potato powder. Mix them together with a spoon. The starter doesn’t need to be evenly mixed into the water. Add the mashed taro root and mix again. Then add the bread flour and mix using a spoon or dough whisk until a shaggy dough forms. Continue to mix and kneed dough by hand for several minutes until all flour is wet, and dough becomes less sticky. Scrape the side of the bowl and cover. Weigh salt into a separate dish and place near the bowl with your dough. Rest for 1 hour.

Stretch and folds:

Add salt during the first stretch and fold. Wet hand, and gently stretch/jiggle edge the of the dough until it starts to resist, and then fold it over itself. Rotate the bowl and do this three more times. Cover and rest again for 30-45 minutes. Perform three more coil folds spaced 30-45 minutes apart.

After final fold, cover and continue to bulk ferment until the dough has grown ~75%. I use a glass bowl with measurement lines to help me tell when the dough has increased the appropriate amount.

Shaping:

Mist your counter with water, and gently dump your dough out. Spread your dough onto the counter, then tri-fold the edges. Roll it up, pinching the sides. Then cup your hands, and gently rotate the dough with a slight push and pull to build surface tension.

Cold proofing:

Dust your banneton, or tea towel lined bowl, with rice flour. Flip your shaped dough into your container seam side up. Cover and refrigerate for 12-24 hours.

Baking:

Preheat your oven and dutch oven to 450F. Remove your dough from the fridge after the oven is preheated. Flip onto parchment paper or bread sling, dust with rice flour, and score. Bake in your dutch oven covered for 30 minutes. Then remove the lid and lower the heat to 400F. Bake at 400F for an additional 20 minutes, until internal temperature is 205-210F. Cool for at least 2 hours before cutting.