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
Scale
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.
