If you’re on the lookout for a stunning, flavorful twist on classic sourdough, then this Pink Sourdough Bread with Dragon Fruit Powder Recipe is about to become your new obsession. It’s not just beautiful with its vibrant pink hue, but each bite bursts with a subtle earthiness from the dragon fruit powder, perfectly balanced by the tangy sourdough. Baking this loaf is a true labor of love, transforming simple ingredients into a show-stopping centerpiece for your kitchen and table. Trust me, once you try this recipe, you’ll be hooked on both its color and taste!
Ingredients You’ll Need
These ingredients are straightforward but incredibly important for achieving the perfect taste, texture, and that gorgeous pink color in this bread. Each one plays its part, from the strength of the bread flour to the natural vibrancy of the dragon fruit powder.
- 2 tbsp dragon fruit powder: This provides the stunning pink color and a subtle fruity note that makes the bread unique.
- 500 grams bread flour: Ideal for high gluten content, it gives your sourdough a great chew and structure.
- 12 grams salt: Essential for flavor balance and controlling fermentation.
- 350 grams water: Hydrates the flour to create the perfect dough texture.
- 100 grams active sourdough starter: The heart of the recipe that ferments and lifts the bread with tangy depth.
How to Make Pink Sourdough Bread with Dragon Fruit Powder Recipe
Step 1: Prepare Your Starter
Start by feeding your sourdough starter the night before. You want it bubbly and active to ensure your bread rises beautifully and develops that great sour flavor that makes sourdough so special.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the bread flour, salt, and dragon fruit powder until evenly combined. This helps distribute the vibrant pink color and seasoning through every part of your bread.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the water and your active starter. This step gets the yeast nicely activated and ready to work its magic in your dough.
Step 4: Form the Dough
Pour the dry ingredients into the wet mixture and stir with a spatula just until a shaggy ball forms. Don’t worry about kneading it perfectly here — initial rough mixing sets things up for a great crumb.
Step 5: Rest the Dough
Cover the bowl and let the dough rest for 30 minutes. This autolyse phase hydrates the flour fully and begins gluten formation, making later stretch and folds easier.
Step 6: Stretch and Fold – First Set
Pull one edge of the dough up about six inches and fold it over the main ball. Rotate the bowl 90 degrees and repeat until you complete a full round, tightening the dough’s surface.
Step 7: Rest Again
Cover and rest for another 20-30 minutes. This lets the gluten relax and develop strength, key for an airy loaf.
Step 8: Repeat Stretch and Fold
Do two more sets of stretch and folds, spaced 20-30 minutes apart. These build structure and trap air bubbles that give sourdough its classic lightness.
Step 9: Bulk Fermentation
Let the dough bulk ferment at room temperature for 5-7 hours until it grows 50% larger. You’re aiming for a dough that pulls away from the bowl easily, looks slightly domed, and shows a few bubbles on top for proof it’s ready.
Step 10: Shape the Dough
Turn the dough onto a floured surface, fold the edges into the center, and flip the dough over. Gently spin it clockwise to create surface tension—this tension traps the gases, leading to a wonderful rise in the oven.
Step 11: Cold Proof
Transfer your dough to a banneton and refrigerate for one hour. This short cold proof makes it easier to score and bake with a nice crust.
Step 12: Prepare for Baking
Preheat your oven to 425 degrees F. Place the dough on parchment paper and dust the top with rice flour to prevent sticking and help create a beautiful contrast on your scored loaf.
Step 13: Score and Bake
Score the dough with a razor blade, then place it in a Dutch oven. Bake with the lid on for 25 minutes, which traps steam and helps create a crisp crust.
Step 14: Finish Baking
Remove the lid and bake for another 22-25 minutes or until the bread has a light golden brown crust. This final bake develops the flavor and texture we all love in sourdough.
Step 15: Cool and Slice
Allow the bread to cool fully for 1-2 hours—patience here is key to a perfect slice and optimal flavor development. Then slice and admire your gorgeous pink creation!
How to Serve Pink Sourdough Bread with Dragon Fruit Powder Recipe
Garnishes
Adding a simple spread like unsalted butter or cream cheese complements the subtle sweetness and tang of the bread. Sprinkling a bit of crushed sea salt or edible flowers on top makes it even more inviting and memorable.
Side Dishes
This sourdough pairs wonderfully with fresh berries and ricotta for breakfast, or alongside a cheese platter with mild cheeses like brie or mozzarella to highlight its unique flavor without overpowering it.
Creative Ways to Present
Try toasting slices and making a colorful avocado toast topped with microgreens and a drizzle of honey for a beautiful, healthful snack. The vibrant pink crumb will wow your guests, making any gathering special.
Make Ahead and Storage
Storing Leftovers
Keep your leftover pink sourdough wrapped in a clean kitchen towel or stored in a paper bag at room temperature. This keeps the crust crisp while the inside stays soft for up to 2 days.
Freezing
You can freeze slices or the whole loaf wrapped tightly in plastic wrap and foil. Freeze for up to 3 months and thaw at room temperature before reheating for fresh taste and texture.
Reheating
To refresh your Pink Sourdough Bread with Dragon Fruit Powder Recipe, toast slices gently or warm the whole loaf in the oven at 350 degrees F for 10-15 minutes. This revives the crust and makes the bread taste just-baked.
FAQs
Can I use fresh dragon fruit instead of powder?
Fresh dragon fruit has a higher water content, which would affect your dough hydration and color intensity, so powder is preferred for consistent results and vibrant pink tones.
What if my starter isn’t very active?
If your starter isn’t bubbly and active, your bread may not rise well. Feed your starter regularly for a few days before making this recipe to ensure it’s ready to create that perfect sourdough rise.
Can I substitute bread flour with all-purpose flour?
While you can, bread flour’s higher protein content helps build gluten and structure, giving the bread its characteristic chew. Using all-purpose may produce a denser loaf.
How do I know when to stop the bulk ferment?
Look for the dough to grow by about half in volume, pull away from the bowl sides easily, and show bubbles on the surface. These indicators tell you the yeast has done its job and it’s time to shape.
Why is scoring important?
Scoring allows the bread to expand properly in the oven. It helps create an attractive pattern and controls where the loaf opens, making for a professional finish and better crumb structure.
Final Thoughts
Baking this Pink Sourdough Bread with Dragon Fruit Powder Recipe is such a delightful experience—both the process and the result will brighten your day and your table. I encourage you to give it a try and enjoy that perfect balance of tang, softness, and eye-catching color. Once you do, I bet it will become a staple in your baking repertoire and a beautiful way to impress friends and family with something truly special.
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Pink Sourdough Bread with Dragon Fruit Powder Recipe
- Prep Time: 1 hour
- Cook Time: 50 minutes
- Total Time: 7 hours 50 minutes
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: Artisanal
- Diet: Vegetarian
Description
This vibrant Pink Sourdough Bread combines the tangy depth of traditional sourdough with the natural sweetness and striking color of dragon fruit powder. With a thorough fermentation process and careful folding techniques, this loaf develops a perfect crust and soft, airy crumb, making it a visually stunning and delicious artisanal bread perfect for breakfast or sandwiches.
Ingredients
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 for making the dough.
- Mix Dry Ingredients: In a large bowl, whisk together bread flour, salt, and dragon fruit powder until fully combined.
- Mix Wet Ingredients: In a separate bowl, whisk the water and active sourdough starter until well incorporated.
- Combine Dough: Add the dry ingredients to the wet mixture and stir with a spatula until a rough, shaggy dough forms.
- First Rest: Cover the dough and let it rest for 30 minutes to allow the flour to hydrate.
- Stretch and Fold Set 1: Perform the first stretch and fold by pulling one side of the dough about six inches and folding it back over the dough ball; rotate the bowl a quarter turn and repeat until the dough tightens into a ball.
- Second Rest: Cover and rest the dough for another 20-30 minutes.
- Stretch and Fold Sets 2 and 3: Repeat two more stretch and fold cycles, spaced 20-30 minutes apart to strengthen gluten and develop structure.
- Bulk Fermentation: Cover the dough and leave at room temperature (72-74°F) for 5-7 hours until it has increased in size by about 50% and shows signs like doming and bubbles.
- Shape the Dough: Transfer the dough to a floured surface, fold sides into the center, flip it, and gently spin clockwise to create surface tension.
- Cold Proof: Place the shaped dough into a banneton basket and refrigerate for 1 hour to firm up before baking.
- Preheat Oven: Set oven to 425°F. Prepare a Dutch oven and place the dough on parchment paper dusted with rice flour.
- Score the Dough: Using a sharp razor blade, score the bread to control expansion during baking.
- Bake Covered: Place the dough with parchment paper into the Dutch oven, cover with the lid, and bake for 25 minutes to trap steam.
- Bake Uncovered: Remove the lid and continue baking for 22-25 minutes or until the crust is a light golden brown.
- Cool: Remove the bread from the oven and allow it to cool for 1-2 hours before slicing to set the crumb.
Notes
- Ensure your sourdough starter is active and bubbly for the best rise and flavor.
- Dragon fruit powder adds natural color and slight sweetness; you can adjust quantity to tone the hue or taste.
- Maintaining room temperature during bulk fermentation is critical for proper dough development.
- Use a banneton basket or a similar well-floured proofing container to maintain the dough’s shape.
- Allowing the bread to cool fully before slicing prevents a gummy texture inside.
- The Dutch oven simulates steam baking at home, which helps develop a crispy crust.
