Ingredients:
- 500g bread flour
- 100g active sourdough starter
- 300g water (lukewarm)
- 150g cooked and mashed beetroot
- 10g salt
Instructions:
1. Mix the Dough
In a large bowl, combine flour, water, sourdough starter, and mashed beetroot. Mix until a rough dough forms.
2. Rest (Autolyse)
Cover the dough and let it rest for 30 minutes. This helps develop gluten.
3. Add Salt
Sprinkle salt over the dough and mix well until fully incorporated.
4. Stretch and Fold
Every 30 minutes, stretch and fold the dough 3–4 times over 2 hours. This strengthens the dough.
5. Bulk Fermentation
Cover and let the dough rise at room temperature for 4–6 hours, until it becomes puffy and slightly doubled.
6. Shape the Dough
Turn the dough onto a floured surface and shape it into a round or oval loaf.
7. Final Proof
Place the dough in a floured proofing basket (or bowl). Cover and let it rest for 1–2 hours, or refrigerate overnight for better flavor.
8. Preheat Oven
Preheat your oven to 230°C (450°F). If using a Dutch oven, place it inside to heat.
9. Bake
Transfer the dough onto parchment paper, score the top, and bake in the hot Dutch oven:
- 20 minutes with lid on
- 20–25 minutes without lid
10. Cool
Let the bread cool completely before slicing.
Enjoy your homemade Beetroot Sourdough Bread! 🍞💖
