Parāoa Rēwana Kūmara

Ingredients

• 500 g baker’s flour
• 110 g active Rēwana starter
• 112 g roasted kūmara, mashed
• 335 g water, total
• 10 g salt

Method

1. Combine the starter, mashed kūmara and flour. Cover and rest for 20 minutes.
2. Dissolve the salt in a little of the measured water, then add it with the remaining water. Mix until incorporated, cover and rest for 30 minutes.
3. Do two sets of stretch and folds with a 30-minute rest after each, then one set of coil folds. Cover and bulk ferment at room temperature for about 3½ hours, until the dough has risen noticeably and is jiggly with visible bubbles.
4. Turn out onto a lightly floured bench and gently preshape. Stretch into a rectangle, fold in thirds, roll tightly and place seam-side up in a floured banneton. Stitch the seam.
5. Cover and proof at room temperature for about 1½ hours, until puffy and slightly domed.
6. Preheat the Dutch oven at 230°C. Turn out the dough and score. Bake covered for 30 minutes at 230°C, then uncovered for 15 minutes at 230°C or until deep golden. Aim for an internal temperature of 96–99°C. Cool completely on a wire rack.