Description
A visually stunning and flavorful twist on traditional sourdough bread, colored with natural beet juice for a delightful pink hue.
Ingredients
Scale
- 500g bread flour
- 350g water
- 100g sourdough starter
- 10g salt
- Beet juice (for coloring)
Instructions
- Combine the flour and water in a large mixing bowl and let it sit for about 30 minutes.
- Add the sourdough starter and salt, mix until cohesive.
- Incorporate the beet juice until desired color is achieved.
- Knead the dough on a floured surface for about 10 minutes.
- Let the dough rise in a greased bowl for 4-5 hours, covered.
- Shape the dough and let it rest for 30 minutes.
- Preheat the oven to 450°F (230°C) with a Dutch oven inside.
- Transfer the dough to the hot Dutch oven, cover, and bake for 30 minutes.
- Remove the lid and bake for an additional 15-20 minutes.
- Cool on a wire rack before slicing.
Notes
Store in a paper bag for 2-3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 2g
- Sodium: 400mg
- Fat: 1.5g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg