Description
This vibrant Pink Sourdough Bread recipe combines the natural tang of sourdough with the unique color and subtle flavor of dragon fruit powder. Perfect for artisanal bread lovers looking to add a colorful twist to their baking, this recipe yields a beautifully crusty loaf with a soft, flavorful crumb. Ideal for sandwiches, toast, or simply enjoying with butter.
Ingredients
Scale
Dry Ingredients
- 2 tbsp dragon fruit powder
- 500 grams bread flour
- 12 grams salt
Wet Ingredients
- 350 grams water
- 100 grams active sourdough starter
Instructions
- Prepare Starter: Feed your sourdough starter the night before to ensure it is active and bubbly, which is crucial for proper fermentation and bread rise.
- Mix Dry Ingredients: In a large bowl, whisk together bread flour, salt, and dragon fruit powder until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the water and active sourdough starter to integrate them thoroughly.
- Combine: Add the dry mixture to the wet ingredients and stir with a spatula until a rough, shaggy dough forms.
- Initial Rest: Cover the bowl and let the dough rest for 30 minutes to hydrate and begin gluten development.
- First Stretch and Fold: Perform a set of stretch and fold by pulling one side of the dough up stretching it about six inches, folding it over the dough ball, rotating the bowl, and repeating until all sides are folded, shaping a tight ball.
- Second Rest: Cover and rest the dough for another 20-30 minutes to allow gluten strengthening.
- Additional Stretch and Folds: Repeat two more sets of stretch and folds spaced 20-30 minutes apart, totaling three sets, to develop dough structure.
- Bulk Fermentation: Cover and let the dough ferment at room temperature (72-74°F) for 5-7 hours until it grows by 50%, becomes domed, pulls away from the bowl sides, and shows surface bubbles.
- Shape Dough: Transfer dough to a floured surface, fold each side into the center, flip over, and gently spin clockwise with both hands to create surface tension.
- Proofing: Place shaped dough into a banneton and refrigerate for 1 hour to slightly firm the dough and improve oven spring.
- Preheat Oven: Heat oven to 425°F, place dough on parchment paper, dust top lightly with rice flour for contrast and scoring visibility.
- Score and Bake: Score the dough with a sharp razor blade, place it into a preheated Dutch oven, and bake covered for 25 minutes to trap steam and develop crust.
- Finish Baking: Remove lid and bake uncovered for an additional 22-25 minutes until the crust is lightly browned and crisp.
- Cool: Remove bread from oven and cool on a wire rack for 1-2 hours before slicing to allow crumb to set properly.
Notes
- Ensure your sourdough starter is well-fed and active for best rising.
- The dragon fruit powder not only adds color but also a subtle fruity flavor.
- Use a Dutch oven to trap steam for an optimal crust and crumb texture.
- Cooling the bread fully before slicing helps avoid a gummy interior.
- Temperature control during bulk fermentation is key; warmer temps speed up fermentation.
