Beet sourdough bread

I've probably got an obsession lately, and this is to make a pink bread. I have tried first with wine. Even if that bread was a failure, the crumb was a dark brown. Then I have tried with beet. I was so excited to get a lovely pink dough ... even my daughter wanted to play with. But surprise, after baking the bread, including the crumb turned into a dark yellow color. So, no pink bread ...

I've been inspired to make this bread from a blog I've read once. Unfortunately I've lost the original link so I tried a combination of my own. If the color was not pink, the taste had something from the sweetness and flavor of the beet. As texture, I have found it to be more soft then usual, both inside and outside.
An interesting trial and a good bread. Perfect to be served in the morning with a cup of tea.

  • 515g beet (boiled)
  • 400+100ml water (32ºC)
  • 230g sourdough (100% hydration)
  • 550g whole wheat bread
  • 600g white wheat flour
  • 10g gluten powder
  • 15g salt

  1. 11:10 AM Cut the boiled beet in chunks and put it in the blender together with 100ml of water. Mix until you obtain a kind of pure.
  2. 11:20AM  Mix all ingredients together for 15 minutes, using a standing mixer.
  3. 11:35AM Cover the bowl with a lid and let it stand at 24ºC. This is the bulk fermentation phase.
  4. 14:45 Divide the dough in 3 and shape 3 oblong loaves. 
  5. 15:00 Put the dough in bannetons and cover them linen towels. Let them raise for the 2nd fermentation.
  6. 16:30 Turn on the oven at 275ºC with the baking stone inside and volcanic stones in a pan under to help creating steam. 
  7. 17:15 Score the loaves with a blade and put them in the oven on the hot stone. Pour 150ml of water over the volcanic stones to create steam. Bake them for 15 minutes keeping the same temperature. After these 15 minutes, reduce the temperature to 230ºC and continue to bake for another 30 minutes.


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