Definitely one of my favorite breads. Give this a try you will not be disappointed.
Inspired by txfarmers blog on the TFL, I decided to give beetroot sourdough a try on the week end.
I kept it simple and used a basic formula.
|Strong Flour||425 grams||15 oz||100.00%|
|Beet Puree||220 grams||7.77 oz||51.76%|
|Starter 100%||150 grams||5.3 oz||35.29%|
|Water||190 grams||6.71 oz||44.71%|
|Salt||10 grams||0.35 oz||2.35%|
- Total Flour Weight:
- 425 grams
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. This recipe was originally in grams and has been automatically converted to other measures.
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.