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
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 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.
