Apples (sweetly simmered and chopped to desired sizes)
as much as you like (I used 60 g)
1/2 of a medium sized potato (about 70-80 g)
Cook the potato and apples however you like by microwaving, simmering, or steaming, then cube them into pieces of your desired size for the filling. Roast and chop the walnuts.
Sift together all of the dry ingredients, then add the water and bread starter and mix until well incorporated.
Once the dough comes together, put it in a bowl for the first rising.
After the first rise, reshape it into a ball, and let it rest for 30 minutes.
Roll out the dough and place half of the filling on top. Fold the dough in half, then place the other half of the filling on top. Fold it in half again. Then, form it into a ball with the seams facing up. Place it into a banneton (bread proofing bowl) for the second rising.
Preheat your oven to 250℃ and slash the dough as you like. Bake for 15 minutes, and then reduce the heat to 210℃, and continue baking for another 10 minutes.
This is blissfully sweet. To enjoy a different taste, slice it up and toast it.
Story Behind this Recipe
Autumn has arrived. While I was boiling some apples, I received some organic sweet potatoes, so, I decided to make this for my daughter who loves sweet tasting breads and sweet potatoes.
While filling the dough, seal it tightly to prevent air pockets. Adjust the amount of water depending on your bread starter and dry ingredients. Also adjust the cooking time and temperature to suit to your oven.