Imagine a warm beetroot sourdough bread, imagine a piece of goat cheese or warm brie on it, and a glass of wine! It can’t get more delicious and comforting than that! The red/burgundy color of this sourdough bread coming naturally from beetroots is so bright and appealing, the taste is soft and slightly sweet, just the right amount of sweetness and it pairs wonderfully with goat cheese.
Below is the recipe for this delightful, wholesome, and super easy beetroot sourdough bread.
INGREDIENTS FOR BEETROOT SOURDOUGH BREAD
- 500 g unbleached wheat flour
- 100 g mature sourdough starter
- 10 g kosher salt
- 350 g raw beetroot juice
METHOD
- This bread can be done using water after you boil your beetroots. It’s a sustainable option, However, to get that attractive bright red/burgundy color you need raw juice. Peel the beetroots and use a juicer to get the juice depending on the size of the beets you might need 2 or more to get the required 350 g juice.
- Put the flour, sourdough starter, salt, and beetroot juice together in the stand mixer. Knead the dough with the hook attachment for 4-5 minutes or until the dough is smooth and stretchy, then cover with plastic wrap and leave to rest for 30 minutes.
- Stretch and fold the dough 3 times every 30 minutes. Let it stay outside at room temperature for at least 2-3 hours
- Transfer the dough to the refrigerator and let it ferment for 8-12 hours or overnight.
- Take it out of the fridge let rest for half an hour.
- Dust proofing basket with flour. Shape the dough in a ball or oval. I liked mind rustic and imperfectly shaped, so I didn’t use the proofing baskets this time. Place the dough in the baskets seam-side up, cover, and leave outside for 2 hours.
- Heat the oven to as high as your oven will go, put a dutch oven inside. Once the oven reaches its maximum heat transfer the dough to the dutch oven and bake for 45 minutes.
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