If you’re looking to brighten up your baking routine and wow your friends with something truly unique, the Pink Sourdough Bread Recipe is an absolute must-try. This stunning loaf not only dazzles with its vibrant pink hue, derived from natural dragon fruit powder, but also delivers the tangy depth and chewy texture that only a perfectly crafted sourdough can offer. It’s like a little burst of joy in every slice, combining artistry with the timeless comfort of homemade bread. Trust me, once you dive into this recipe, pink bread won’t just be a novelty—it’ll be your new favorite staple!
Ingredients You’ll Need
Creating this Pink Sourdough Bread Recipe is straightforward and all about using simple, quality ingredients that work harmoniously to give you a gorgeous color and impeccable flavor. Each component plays a special role—from the dragon fruit powder coloring the dough naturally, to the active sourdough starter providing that signature tang and rise.
- Dragon fruit powder: The secret to that vibrant pink color, adding a subtle sweetness and antioxidants.
- Bread flour (500 grams): Essential for developing gluten, structure, and a delightful chewiness in the loaf.
- Salt (12 grams): Enhances flavor and strengthens gluten strands for a better texture.
- Water (350 grams): Hydrates the flour to create the dough and helps move the fermentation along.
- Active sourdough starter (100 grams): The heart of sourdough, this brings natural leavening and that signature tangy flavor.
How to Make Pink Sourdough Bread Recipe
Step 1: Prepare Your Starter
The night before baking, feed your sourdough starter so it’s lively and bubbly—this active starter is the backbone of the Pink Sourdough Bread Recipe, ensuring your dough will ferment beautifully and rise with perfect texture.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the bread flour, salt, and vibrant dragon fruit powder. This step ensures all dry elements are evenly distributed, setting a solid foundation for the dough’s color and flavor.
Step 3: Mix Wet Ingredients
In a separate bowl, combine the water with your active sourdough starter. Whisking allows the starter to begin integrating smoothly with the water, promoting an even fermentation process.
Step 4: Form the Dough
Add the dry ingredients to the wet mix, stirring with a spatula until a rough, shaggy dough forms. This initial stage may look messy, but it’s the start of building the dough’s structure and pulling in that gorgeous pink color.
Step 5: First Rest
Cover the dough and let it rest for 30 minutes. This resting period allows the flour to hydrate fully and kickstarts gluten development.
Step 6: Stretch and Fold
Perform one set of stretch and folds to begin strengthening the dough. Pull one side up, stretch about six inches, then fold it over. Rotate your bowl a quarter turn and repeat. This technique creates tension in the dough, which helps it rise beautifully.
Step 7: Second Rest
Cover and rest another 20 to 30 minutes to let the dough relax before continuing with more stretch and folds.
Step 8: Additional Stretch and Folds
Repeat two more sets of stretch and folds, spaced 20 to 30 minutes apart. This layered approach gives the dough strength and elasticity for the perfect crumb.
Step 9: Bulk Fermentation
Let the dough ferment at room temperature for 5 to 7 hours, until it grows by about 50%. The dough will show signs of readiness by pulling away from the bowl’s sides, a slight dome on top, and bubbling—signs that the Pink Sourdough Bread Recipe is coming alive.
Step 10: Shape the Dough
Transfer the dough to a floured surface. Fold each side into the center, flip it over, then gently spin it clockwise with your hands to create surface tension—this technique helps the dough hold its shape during baking.
Step 11: Cold Proof
Place your dough into a banneton basket and refrigerate for an hour. This cold proof tightens the dough and enhances flavor complexity.
Step 12: Preheat and Prepare for Baking
Heat your oven to 425 degrees Fahrenheit. Carefully transfer your dough onto parchment paper and dust the top with rice flour. This not only prevents sticking but also adds a rustic look to the crust.
Step 13: Score and Bake
Score the dough with a sharp razor to control how it expands in the oven, then place it inside a Dutch oven. Bake covered for 25 minutes to trap steam, which is essential for developing a crisp crust.
Step 14: Finish Baking
Remove the lid and bake an additional 22 to 25 minutes until the crust is lightly browned and crackly. This final stage ensures your Pink Sourdough Bread Recipe emerges with a perfect crust and tender crumb.
Step 15: Cool
Allow the bread to cool for 1 to 2 hours before slicing. Cooling lets the crumb set, so each slice holds together beautifully and the flavors fully develop.
How to Serve Pink Sourdough Bread Recipe
Garnishes
Top your slices with a light spread of creamy ricotta and a drizzle of honey, which complements the natural sweetness of the dragon fruit. Freshly cracked black pepper or a sprinkle of edible flower petals can elevate the visual appeal for a truly special presentation.
Side Dishes
This pink beauty pairs wonderfully with fresh salads loaded with citrus and avocado, or a bowl of creamy tomato bisque. The tangy sourdough balances rich, fresh flavors and adds a vibrant pop to any meal.
Creative Ways to Present
Turn your Pink Sourdough Bread Recipe into pretty bruschetta topped with whipped feta and radishes, or slice it thick for stunning sandwiches filled with colorful veggies and herbs. It also makes a show-stopping base for avocado toast that’s sure to spark conversation at brunch.
Make Ahead and Storage
Storing Leftovers
To keep your Pink Sourdough Bread Recipe fresh, store any leftover slices in a paper bag at room temperature. This maintains the crust’s crispiness without trapping moisture, which can make the bread soggy.
Freezing
You can freeze your loaf or slices by wrapping them tightly in plastic wrap and then placing them in a freezer bag. When ready, thaw at room temperature to preserve the bread’s texture and bright color.
Reheating
Warm slices in a toaster or oven at 350 degrees Fahrenheit for about 5 to 7 minutes. This revives the crust’s crunch and softens the crumb, bringing the Pink Sourdough Bread Recipe back to fresh-out-of-the-oven perfection.
FAQs
Can I use fresh dragon fruit instead of dragon fruit powder?
Fresh dragon fruit contains a lot of moisture which can throw off the dough hydration balance. Using dried dragon fruit powder helps to achieve that vibrant pink color without altering the dough’s texture, so for best results, stick with the powder.
How long does the entire process take?
Though the hands-on time is relatively short, the bulk fermentation and resting periods add up. Plan for about 6 to 7 hours of overall time, mostly hands-off, to perfect this Pink Sourdough Bread Recipe.
What if my sourdough starter isn’t very active?
Make sure to feed your starter the night before and use it when it’s bubbly and has doubled in size. An active starter is crucial for good fermentation and rise, so give it time or refresh it more frequently if needed.
Can I substitute bread flour with all-purpose flour?
Bread flour has a higher protein content which helps develop gluten for a better crumb and chew. While you can use all-purpose flour, expect a slightly less structured and airy loaf.
Does this bread taste sweet because of the dragon fruit?
The dragon fruit powder adds a subtle, natural sweetness but doesn’t overpower the bread’s traditional tangy sourdough character. The flavor balance is delicate and pleasing, making it suitable for both sweet and savory toppings.
Final Thoughts
There’s something truly magical about baking a loaf that looks as incredible as it tastes, and the Pink Sourdough Bread Recipe does exactly that with effortless charm. This recipe invites you to play with vibrant colors while indulging in the authentic satisfaction that only sourdough baking can bring. Whether you’re a seasoned pro or a curious beginner, this pink loaf is sure to brighten your kitchen and your table—give it a go, and watch your baking confidence and creativity bloom!
Print
Pink Sourdough Bread Recipe
- Prep Time: 15 minutes (plus overnight starter feeding)
- Cook Time: 50 minutes
- Total Time: 6 to 7 hours 33 minutes (including fermentation and rest times)
- Yield: 1 medium loaf (approximately 1 pound/450 grams)
- Category: Bread
- Method: Baking
- Cuisine: Western, Artisan Bread
- Diet: Vegetarian
Description
This vibrant Pink Sourdough Bread recipe uses dragon fruit powder to add a stunning natural pink hue and subtle fruity flavor to a classic sourdough loaf. Through traditional fermentation, stretch-and-fold techniques, and baking in a Dutch oven, this bread achieves a crisp crust and tender crumb, perfect for sandwiches, toasts, or enjoying plain.
Ingredients
Dry Ingredients
- 500 grams bread flour
- 12 grams salt
- 2 tbsp dragon fruit powder
Wet Ingredients
- 350 grams water
- 100 grams active sourdough starter
Instructions
- Prepare the Starter: Feed your sourdough starter the night before to ensure it is active and bubbly for optimal fermentation during the bread-making process.
- Mix Dry Ingredients: In a large mixing 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 the active sourdough starter until thoroughly combined.
- Combine Ingredients: Pour the wet mixture into the dry ingredients and stir with a spatula until a rough, shaggy dough ball forms.
- Autolyse Rest: Cover the dough and let it rest for 30 minutes to hydrate the flour and begin gluten development.
- First Stretch and Fold: Perform the stretch and fold by pulling one side of the dough up about six inches and folding it over the dough ball; rotate the bowl a quarter turn and repeat until a tight ball forms.
- Short Rest: Cover and allow the dough to rest for another 20 to 30 minutes.
- Second and Third Stretch and Fold: Repeat the stretch and fold process two more times, spacing each set 20 to 30 minutes apart to strengthen gluten structure.
- Bulk Fermentation: Cover the dough and let it ferment at room temperature (72-74°F) for 5 to 7 hours, or until it has increased in volume by about 50%.
- Check Fermentation: The dough is ready when it pulls away from the bowl easily, is slightly domed on top, and shows a bubble or two.
- Shape the Dough: Transfer the dough onto a floured surface, fold each side into the center, flip over, and gently spin clockwise with your hands to create surface tension.
- Cold Proof: Place the shaped dough into a banneton basket and refrigerate for 1 hour to firm up for easier scoring and better oven spring.
- Preheat Oven: Preheat your oven to 425°F (220°C). Prepare a Dutch oven for baking.
- Prepare for Baking: Place the dough on a square piece of parchment paper and lightly dust the top with rice flour. Score the surface of the dough with a sharp razor blade.
- Bake Covered: Transfer the dough (on the parchment) into the Dutch oven, cover with its lid, and bake for 25 minutes to trap steam.
- Bake Uncovered: Remove the lid and continue baking for an additional 22 to 25 minutes until the crust is lightly browned and crisp.
- Cool: Remove the bread from the oven and let it cool for 1 to 2 hours before slicing to allow crumb to set properly.
Notes
- Using dragon fruit powder not only adds color but also subtle flavor enhancements to your sourdough.
- Maintain room temperature between 72-74°F during bulk fermentation for best results.
- A Dutch oven is key for creating steam, which helps develop a crispy crust and good oven spring.
- Allow the bread to cool completely before slicing to avoid a gummy crumb.
- You can store leftover bread wrapped at room temperature for up to 2 days or freeze slices for longer storage.
