Beetroot Sourdough

An unusual bread full of flavour. This bread makes delicious cheese on toast

Ingredients

375g White Organic Strong Bread Flour

175g Khorasan (Kumat) Flour

100g Sourdough Starter (1:1)

1 Large Uncooked Peeled Beetroot (grated or a few seconds in a food processor)

10g Salt

340g Water

Method

1. Mix dry ingredients
2. Add water
3. Add Beetroot and mix to form a dough
4. Rest for 30 minutes
5. Stretch and fold the dough until it becomes smooth
6. Prove until doubled in size
7. Shape dough and fold to increase the structure strength
8. Place in a banneton and allow to rise
9. Bake at 230c for 45 minutes in a Dutch Oven (or preferred baking utensil)

If the dough is allowed to rise very slowly it should keep it's pink colour when baked

Added by: Stoat Dough

Related products

Bread Proving Basket - Small/Large Oval
Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan.

Bread Proving Basket - Small/Large Round
Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan.

Organic Khorasan Flour (413)
Named after the Khorasan region of Northern Iran, our Khorasan flour is produced from an ancient variety of Durum wheat named ‘Khorasan’.

Related articles

Khorosan tin loaf - fresh yeast method

Shipton Mill's Khorosan flour gives a lovely flavour, soft texture and gorgeous yellow glow to a loaf

Shipton seeded sourdough

A delicious mix of 25% Shiptons Wholemeal Strong Flour and 75% Seeded White

Khorasan Spelt Sourdough

Khorasan Flour and Spelt make the best combination

Welsh Honey & Oat Sourdough. (Pot Bread)

A quirky twist on the traditional sourdough

Spelt, date, and walnut sourdough using wheat leaven

Very nutritious, moist and tasty bread; wholemeal spelt's slightly harsh flavour delightfully offset by the use of dates