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

2.3kg White sourdough bread

Really big sourdough bread with white flour

Easy Seeded Sourdough Loaf

Easy Wholemeal Sourdough loaf with Chia, Oats and Linseed

Zero Waste Sourdough Starter

Are you using traditional sourdough starter methods, but fed up with the waste of throwing 50% of your starter away pre-feeding or trying to avoid any waste by coming up with recipes to use the spare? Well, here’s another solution - zero waste sourdough starter

Swiss Dark, Strongest Whole Wheat, and White No 4 Sourdough Loaf

A savoury loaf, delicious with cheese - Gruyere especially - but also toasted with honey or marmalade!

Organic Sourdough

My signature heritage Sourdough bread