Description
A stunning pink sourdough bread that’s perfect for Valentine’s Day, featuring a gentle tang and earthy sweetness from beetroot.
Ingredients
- Active sourdough starter (100g, fed and bubbly)
- Bread flour (450g)
- Water (300–350g)
- Salt (10g)
- Beet purée (100–140g) or 2–3 tablespoons beetroot powder
- Olive oil or softened butter (optional, 15–20g)
- Optional add-ins: sautéed mushrooms, fresh thyme or rosemary, cracked black pepper, or honey
Instructions
- Feed your starter 6–8 hours before starting.
- In a bowl, mix flour, water, and beet purée (or beet powder hydrated with water) until there are no dry bits. Autolyse for 30–45 minutes.
- Add the starter and salt, then mix until the dough comes together. Incorporate butter or oil if using.
- Perform a series of stretch-and-folds every 30 minutes for the first 2 hours.
- Let bulk fermentation continue until the dough has visibly risen by 30–50% (3–5 hours).
- Pre-shape gently and rest for 20 minutes, then final shape into a boule or batard.
- Proof in the refrigerator for 8–16 hours.
- Preheat oven with a Dutch oven to 475°F (245°C) for at least 45 minutes.
- Score the loaf before baking.
- Bake covered for 20 minutes, then reduce temperature to 450°F (230°C) and bake another 18–25 minutes.
- Cool on a wire rack for at least 2 hours before slicing.
Notes
Adjust beet concentration for desired pink intensity. Use canned or roasted beet for purée if necessary.
- Prep Time: 240 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 6g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
Keywords: sourdough, Valentine's Day, pink bread, beetroot, baking
