|Ingredient||Weight||US Volume||Bakers Percentage|
|white bread Flour||250 g||8.82 oz||1.96 cups||25.00%|
|mutigrain rye flour or light rye flour||250 g||8.82 oz||1.96 cups||25.00%|
|spelt flour||250 g||8.82 oz||1.96 cups||25.00%|
|all purpose flour||250 g||8.82 oz||1.96 cups||25.00%|
|stater at 100% hydration||200 g||7.05 oz||0.88 cups||20.00%|
|salt||19 g||0.67 oz||1.28 tbspns||1.90%|
|water||650 g||22.93 oz||2.75 cups||65.00% (hydration)|
|roasted mashed sweet potato||300 g||10.58 oz||1.32 cups||30.00%|
|toasted walnuts||200 g||7.05 oz||0.88 cups||20.00%|
Total Weight: 2369 grams / 83.56 ounces
Total Flour Weight: 1000 grams / 35.27 ounces
Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know  of any corrections.
mixed starter and flour, autolysed for 30mins to 1 hour. french fold for 3 mins. add salt and french fold for 3 mins. rest for 30 mins. add in sweet potato and walnuts. leave for 3 hours. shape into boule let proof for 1 and half hours or retard in the fridge overnight. baked at 450 F for 20mins in a dutch oven. further baked for 10mins after removing the cover.