Beetroot Sourdough

Definately one of my favorite breads.  Give this a try you will not be disappointed.

Inspired by txfarmers blog on the TFLI decided to give beetroot sourdough a try on the week end.

I kept it simple and used a basic formula.

The Dough

Ingredient Weight US Volume Bakers Percentage
Strong Flour 425 g 14.99 oz 3.33 cups 100.00%
Beet Puree 220 g 7.76 oz 0.97 cups 51.76%
Starter 100% 150 g 5.29 oz 1.18 cups 35.29%
Water 190 g 6.7 oz 0.81 cups 44.71% (hydration)
Salt 10 g 0.35 oz 0.64 tbspns 2.35%
Total Weight: 995 grams / 35.10 ounces
Total Flour Weight: 425 grams / 14.99 ounces

Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know of any corrections.

Method

a)   Prepare the Beet Puree

To prepare the Beet Puree I took three medium beetroots, gave them a light coating in olive oil and then wrapped each beet in tin foil.  The prepared beets where then roasted in the oven at 220 degrees for 1 hour.  Remove the beets from the oven and allow to cool for 20min.  Remove the beets from their foil wrapping and then under a tap with cool running water the beets skins should rub off.  I then placed the beets in a bowl and when to work with the potato masher.  The colour and flavour of beetroots prepared this way is absolutely stunning.

b)   Mix the starter, water and cooled beet puree

c)   Add starter mixture to flour and salt

d)   Autolyse for 20 min and then stretch and fold

e)   Stretch and fold every 1/2 hr x 3

f)      Bulk rise for 5 hours at room temp, approx 22 degrees

g)   Shape and complete final rise, approx 2 hours

h)   Bake at 240 degree with steam for 15min, then 220 degrees  for 25 mins

 

The final loaf had a reasonably good rise with a nice open crumb.  It was very moist and still fresh a few days later. I am not sure if I can taste the beetroot, perhaps it sweetened the loaf a bit, it definitely was only slightly sour loaf. But it was very moorish, I usually like butter on my bread but to add butter would have been a waste, the bread was that yummy.  I will definitely be making this bread again.

7 comments

Interesting that the purple color seems to collect in the crust, or is that just a trick of the light?

Hello bleucheesy,

I suspect that the effect is real.  Probably due to migration of water carrying the colour and concentrating it at and under the surface during baking.

Only a theory, but the effect is nice regardless.

Farinam

Farinam, I think you are probably correct.  The color in the crust is definately real and not a trick of the light and probably from the migration of the water during baking as you suggest.  It is a lovely effect and adds interest to the loaf.

Warmest Regards,


Tim

Very nice indeed!  I would like to try it someday, although circumstances have conspired against me lately.

I've made beetroot bread a few times but with yeast. On those occasions I've peeled and then grated the raw beetroot. The result is a very pink loaf with red flecks and taste is delicious

I've tried this recipe three times now and the singular consistent result is a silky textured bread like no other.  I've become convinced it's the most delightful bread on earth. 

I overproofed it on the second try and while it did not have the oven spring the other batches had, it was still silky textured. 

 

Very difficult to work with for me, very sticky, but worth the struggle.  I'll continue making this bread until my beet supply is exhausted.  Thank you for sharing.