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Beetroot Sourdough


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


  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