Sweet Potato-Buckwheat Loaf
Baker Jeremiah Kouhia of The Mother Loaf | Detroit, MI
Yield: 10 loaves
Adapted by StarChefs | July 2025 | Photo: Alexander Zeren
INGREDIENTS
1.1 kilograms levain
2.05 kilograms bread flour
750 grams high-gluten flour
450 grams whole wheat flour
300 grams rye flour
300 grams dark buckwheat flour
100 grams kosher salt
1.5 kilograms sweet potatoes
Rice flour
Poppy seeds
METHOD
In the bowl of a stand mixer fitted with a dough hook attachment, combine levain and 2.1 kilograms water. Mix 1 minute on low speed. Working in batches, slowly incorporate bread flour, high-gluten flour, whole wheat flour, ye flour, and buckwheat flour. Mix 3 minutes. Add salt and mix additional 1 minute. Increase speed and add 200 grams water. Mix 3 minutes. Add sweet potatoes and mix additional 3 minutes. Transfer dough to a nonreactive container. Cover and let sit 3 hours at room temperature. Stretch and fold dough, then let sit 45 minutes at room temperature. Repeat process twice. On a lightly floured work surface, separate dough into 850-gram portions. Cover and let sit 30 minutes at room temperature. Dust baskets with rice flour and poppy seeds. Shape dough into batards and transfer to baskets. Let sit 1 hour at room temperature. Refrigerate overnight. The next day, heat a combination oven to 475°F at full steam setting. Bake loaves until cooked through and desired consistency is achieved.
