Beetroot Sourdough
A show-stopping magenta crumb with a gentle, earthy sweetness. The Master Loaf with cooked beetroot purée replacing part of the water.
- Difficulty
- Intermediate
- Total time
- ~20 hours
- Yield
- 1 loaf (~1 kg dough)
- Oven
- 250°C → 220°C
New recipe: I'm still fine-tuning the details. Bake it, and let me know how it goes.
Method
- 1
Make the purée
Blend cooked (not pickled) beetroot until completely smooth. Let it cool to room temperature.
- 2
MixRest 30 min
Mix the flours, water and beetroot purée until no dry flour remains. Cover and rest.
- 3
Add starterRest 30 min each
Add the starter and mix well; 30 minutes later add the salt. The dough will feel softer than the Master Loaf because beetroot adds moisture.
- 4
Stretch and foldEvery 30 min
Build strength with 4 to 5 sets of folds, getting gentler as the dough rises.
- 5
Finish the bulkAs needed
Look for a light, jiggly, bubbly dough — usually 4 to 5 hours at 25°C.
- 6
Shape and cold proof12 hours
Shape into a tight oval, into a floured banneton, and into the fridge overnight.
- 7
Bake~45 min
Bake in a preheated Dutch oven: 25 minutes at 250°C with the lid, then about 20 minutes at 220°C without. The lower temperature keeps the sugary crust from burning.
- 8
Cool1 hour+
Cool fully on a rack before cutting to reveal the colour.
Kids love this one. The colour fades a little in the oven but the inside stays a vivid pink-magenta, and the flavour is subtle — sweet and earthy, never “beety”.
Use cooked beetroot, not pickled: the vinegar in pickled beetroot slows fermentation.
Didn't turn out the way you hoped?
Send me a photo of your crumb and I'll tell you exactly what to change next time.
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