This bread turned out to be such a handsome bread. I wanted to try to make a "fun" bread for my daughters. I was very surprised on how good the flavor and especially the crust were. It is made with beets. The final product doesn't taste like beets, but has its own unique flavor and texture. It is a really beautiful bread. Its first impression is wow!
Let's Eat Bread With Me?
Ingredients:
Starter:
- 40 g of Mother Starter
- 84 g of Beet Water
- 10 g of Rye Flour
- 40 g of Whole Wheat Flour
- 40 g of White Bread Flour
- Total 214 g
Final Dough:
- 214 g of Starter
- 450 g of Beet Water
- 40 g of Rye Flour
- 120 g of Whole Wheat Flour
- 490 g of Bread Flour
- 105 g of Beet Puree
- 17 g of Salt
- Total 1436 g
Method:
Mix the starter ingredients in a bowl until well incorporated. Cover the bowl with plastic wrap and leave at room temperature until it nearly doubles in size 8 to 10 hours. I left mine overnight, my room temperature was 68ºF.
When your starter has doubled in size, warm up the blended mixture of beet puree and water to about 100ºF. Mix together, in a separate bowl the warmed up puree and flour until well incorporated. Let it rest for 40 minutes (Autolyse).
After 40 minutes mix all the ingredients together. Don't forget to add salt. Mix it until well homogenized (by hand or mixer). I mixed by hand for about 6 minutes.
Bulk ferment for 5 hours at 70ºF or less time if at warmer temperatures. Stretch and fold 3 times during this interval. Preshape dough and let it rest for 20 minutes, shape it and let it proof until it doubles in size, about 3 hours. Or let it proof in the refrigerator for up to 10 hours (how I made mine).
Preheat oven to 500°F about 30 minutes before baking, more if using a baking stone. Just before baking, score the dough, reduce temperature to 450°F and bake for first 15 minutes with steam. Rotate after 15 minutes and continue baking another 30 minutes or until it gets a rich red color.
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