If you like the sweet earthy taste of beetroot try this recipe.
Beetroot sourdough bread
The beetroot juice makes the pasta more difficult to handle, sticky and harder to ripen. You'll get a loaf with a denser crust.
Ingredients
- 375 g beetroot juice
- 5 g citric acid
- 500 g Bread flour
- 110 g sourdough Active
- 11 g salt
Instructions
- Measure out the beetroot juice, sift in the flour, mix and leave to rest for 1 hour.
- Start kneading the dough and add the sourdough starter, then knead for a few minutes. kneading after the can add citric acid or ascorbic acid. This is absolutely necessary if you want the colour to show through, because if you don't add it after baking, the inside of the bread will almost completely turn white.
- Add the salt, a sip of water and knead the dough until it is completely puffed. Put it in a greased baking dish and leave it for 1 hour.
- Start folding the dough and let it rest for 1 hour in a greased baking dish.
- Make the second fold and let it rest again in a greased baking dish for 1 hour.
- Fold the dough a third time and let it rest for 2 hours.
- Shape the bread and put it in the refrigerator in a rising basket to rise for 10-12 hours.
- Take the dough out of the fridge and let it rest for 2 hours.
- Preheat the oven to 250℃ on the bottom-up baking programme.
- Turn the dough out onto baking paper and pattern it, cutting the main indentation.
- Baking on a pizza stone: at 250℃ for 15 minutes, then reduce to 200℃ and leave for 30 minutes. For the last 15 minutes, the temperature is set to 180 ℃. Bake for about 1 hour in total. Cooking in the oven!
