Sourdough Ube Loaf (Naturally Purple, Soft & Flavorful)

This Sourdough Ube Loaf is where comfort baking meets color and culture.
Classic sourdough texture.
A gentle tang.
And that unmistakable deep purple ube tone that makes every slice special.

Ube (purple yam) adds more than just beauty.
It brings a mild sweetness and a warm, earthy note that balances perfectly with fermented sourdough.
The result?
A loaf that looks impressive but feels simple and homemade.

What Is Ube?

Ube is a purple yam commonly used in Filipino desserts.
It’s naturally colorful.
Lightly sweet.
And incredibly aromatic.

When added to sourdough, it transforms an everyday loaf into something memorable.

Sourdough Ube Loaf Ingredients

  • Active sourdough starter (bubbly and ready)
  • Organic bread flour
  • Ube powder
  • Ube extract
  • Warm water
  • Pink salt
  • Raw honey

Making the Sourdough Ube Dough

  1. Add all ingredients to a stand mixer bowl (Bosch or similar).
  2. Start mixing on low speed.
  3. Increase speed once the dough begins to come together.
  4. Mix until the dough pulls away from the sides.
  5. Turn off the mixer.

Your dough should feel soft, slightly elastic, and lightly tinted purple.

First Rest and Dough Development

  1. Transfer the dough to a banneton or lightly oiled bowl.
  2. Cover with a kitchen towel.
  3. Let it rest for 1 hour at room temperature.

This rest allows the flour to hydrate and gluten to relax.

Stretch, Fold, and Shape

After the first hour:

  1. Gently flatten the dough into a rectangle.
  2. Fold both sides toward the center.
  3. Roll and shape into a smooth ball.
  4. Place it back into the banneton.
  5. Cover and rest for another hour.

Repeat this process once per hour for 3 hours.

Long Bulk Fermentation (Flavor Happens Here)

After the final fold:

  • Cover the dough well.
  • Allow it to bulk rise for 12 hours or longer.

Overnight fermentation works best.
Slow time = better flavor.

Preparing to Bake

  1. Place a Dutch oven (with lid) inside a cold oven.
  2. Preheat the oven to 450°F (232°C).
  3. Let the Dutch oven heat fully with the oven.

Meanwhile:

  • Tear a sheet of parchment paper.
  • Lightly dust it with flour.

Scoring the Ube Loaf

  1. Carefully transfer the dough onto the parchment paper.
  2. Lightly flour the top.
  3. Use a bread lame or sharp blade.
  4. Score in any design you like.

This helps the loaf expand beautifully in the oven.

Baking the Sourdough Ube Loaf

This is the most important stage.
Heat. Steam. And timing — all working together.

First, once the oven is fully preheated, lower the temperature to 435°F (224°C).
This helps the loaf bake evenly without burning the crust too quickly.

Carefully remove the hot Dutch oven from the oven.
Be cautious here — it will be extremely hot.

Next, lift the loaf using the parchment paper and gently place it inside the Dutch oven.
Make sure the parchment stays under the loaf and does not fold over the top.

Cover the Dutch oven with its lid.
This traps steam inside, which allows the bread to expand properly and develop a soft interior.

Covered Bake (Steam Phase)

Place the covered Dutch oven back into the oven.
Bake for 20 minutes with the lid on.

During this time:

  • The loaf rises rapidly
  • The crumb sets
  • The purple ube color deepens beautifully

Uncovered Bake (Crust Development)

After 20 minutes, carefully remove the lid.
You’ll notice the loaf has expanded and started to brown.

Continue baking uncovered for 18–20 minutes.
This stage creates a crisp crust and deep golden color.

The loaf is ready when:

  • The crust looks rich and golden
  • The surface feels firm
  • The bottom sounds hollow when tapped

Once done, remove the bread from the Dutch oven and transfer it to a wire rack.

Let the loaf cool before slicing.
This allows the crumb to fully set and improves texture.

Cooling and Serving

  • Remove bread from the oven.
  • Place on a wire rack.
  • Let cool for at least 20 minutes.

Then slice and enjoy.

Perfect with:

  • Raw honey
  • Whipped butter
  • Goat cheese
  • Or toasted plain

How to Store Sourdough Ube Bread

For best freshness:

  1. Slice the entire loaf once cooled.
  2. Store slices in freezer-safe bags.
  3. Freeze for up to 2 months.

To serve:

  • Toast directly from frozen.
  • No thawing needed.

Final Thoughts

This Sourdough Ube Loaf isn’t just bread.
It’s color.
It’s flavor.
It’s slow baking done right.

If you love sourdough and want something different—but still comforting—this loaf is worth every step.

Happy baking 🍞💜

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