Description
A vibrant pink sourdough bread that combines sweet and savory flavors with a captivating appearance, perfect for both meals and gatherings.
Ingredients
Scale
- 2 tbsp dragon fruit powder
- 500 grams bread flour
- 12 grams salt
- 350 grams water
- 100 grams active sourdough starter
Instructions
- Feed your starter: The night before, feed your sourdough starter to ensure it’s active and full of bubbles.
- Combine the dry ingredients: In a large mixing bowl, whisk together the flour, salt, and dragon fruit powder ensuring even distribution of the color.
- Prepare the wet ingredients: In a separate bowl, whisk together the warm water and your bubbly active starter.
- Mix together: Pour the wet mixture into the dry ingredients. Use a spatula to combine until a shaggy ball of dough forms.
- Rest the dough: Cover the bowl with a damp cloth and let it rest for about 30 minutes, allowing the flour to hydrate.
- Stretch and fold: With your hands, grab one side of the dough, stretch it up about six inches, and fold it back over. Rotate the bowl a quarter turn and repeat this for all four sides. This process adds strength to the dough.
- Bulk fermentation: Cover your dough and let it ferment at room temperature for 5-7 hours or until it has grown by about 50%. When you see bubbles forming on the surface, it’s time to proceed.
- Shape the dough: Transfer the dough to a floured surface. Fold the edges toward the center and gently spin it to create surface tension.
- Proof the dough: Place the shaped dough into a banneton and refrigerate for an hour.
- Preheat your oven: Set it to 425°F, ensuring a hot environment for baking.
- Cook your loaf: Place your dough on a piece of parchment. Score the top with a sharp razor to allow steam to escape, then carefully place it in the Dutch oven. Bake covered for 25 minutes, then remove the lid for an additional 22-25 minutes or until golden brown.
- Cool down: Let the bread cool for at least 1-2 hours before slicing—this step is crucial for flavor and crumb development.
Notes
Make-ahead tips: You can mix the dough the night before and let it ferment slowly in the refrigerator. Store leftover bread in a paper bag at room temperature for up to three days, or freeze slices for up to three months.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 500mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg