Description
A delightful recipe for Pink Sourdough Bread made with dragon fruit powder, which adds a vibrant color and unique flavor to the bread.
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 starting this recipe. You want an active, bubbly starter for making this recipe.
- In a large bowl, whisk together the flour, salt and dragon fruit powder. In a separate bowl, whisk together the water and active starter. Add the dry ingredients to the wet and stir with a spatula until a rough, shaggy ball of dough forms.
- Cover and let the dough rest for 30 minutes.
- Stretch and fold the dough by pulling one side of the dough up, stretching it up about six inches, then folding it back over the main ball of dough. Rotate the bowl 1/4 and repeat, stretching and folding each side of the dough, repeating until the dough forms a tight ball. This is one set of stretch and folds.
- Cover and let the dough rest for 20-30 minutes.
- Repeat two additional sets of stretch and folds, spaced 20-30 minutes apart.
- Cover the dough and let it bulk ferment at room temperature for 5-7 hours, or until the dough has grown by 50%.
- The dough is done fermenting when it pulls away easily from the side of the bowl, is slightly domed in the center, and has one or two bubbles on top.
- Dump the dough onto a floured work surface. Fold each side of the dough into the center, then flip the dough over. Gently spin the dough clockwise with both hands to create tension in the surface of the dough.
- Transfer the dough to a banneton and refrigerate for 1 hour.
- Preheat the oven to 425 degrees F. Place the dough on the top of a square piece of parchment paper and cover the top with rice flour.
- Score the dough with a sharp razor, place in the Dutch oven, and bake for 25 minutes with the lid on. Remove the lid and continue baking for an additional 22-25 minutes or until the bread is lightly browned.
- Let the bread cool for 1-2 hours, then slice.
Notes
- Ensure your sourdough starter is active for best results.
- The dough should have a slightly domed center once fermentation is complete.
- Tension in the dough surface is crucial for a good shape.
- Prep Time: 1 night (to feed starter) + 30 minutes + 5-7 hours (bulk ferment) + 1 hour (refrigerate)
- Cook Time: 47-50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Artisan
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 0g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg