Sourdough beet bread

Category: Sourdough bread
Sourdough beet bread

Ingredients

flour 1 grade 325 gram
whole grain wheat flour 50 grams
peeled rye flour 50 grams
beetroot puree 220 grams
starter culture 100% moisture 150 grams
fine sea salt 10 grams
water 190 gram

Cooking method

  • I fed the leaven twice. First time 20 starters + 20 flour + 20 water. The second time I took from here 35 + 70 + 70. Boiled beets, rubbed and mashed with a blender. She mixed with a hook for 8 minutes all the ingredients, except for the salt. Autolysis 30 minutes. Added salt and crocheted for another 15 minutes. The dough is sticky. She greased the table and hands with vegetable oil, stretched and folded the dough with a scraper. I left it to ferment in a greased container for 3 hours at room temperature (I have 22 degrees). During this time, the dough was stretched and folded 4 times every 30 minutes. Shaped the bread, placed it seam upwards in the proofing basket, very well dusted with flour. I covered it with a shower cap and put it in the refrigerator for 8 hours. She took it out of the refrigerator and left it at room temperature for 2 hours. Baking with steam on a sheet for loaves at a temperature of 240 degrees 15 minutes. Reduce the temperature, remove the steam and bake until tender (I have another 25 minutes)
  • Sourdough beet breadSourdough beet bread

The dish is designed for

880 gram

Time for preparing:

11 o'clock

Cooking program:

oven

Note

The original recipe is taken here 🔗 with my little changes. Thank you very much Natali06 for the "tip" to the recipe and inspiration for its implementation.
About bread. There is no beetroot smell at all, although it was present in the dough and soared during baking. The bread is tasty and without acidity.

Natali06
: swoon: To say that the bread is beautiful, and I have no doubt that delicious is to say nothing! Incredible handsome man! Well done!
ang-kay
Quote: Natali06

: swoon: To say that the bread is beautiful, and I have no doubt that delicious is to say nothing! Incredible handsome man! Well done!
Thank you for your kind words and inspiration,Natasha !: girl_red: Of course, it's far from the original, but we will try
Natali06
: Of course, it's far from the original
Not so far away. Once again, BRAVO!
Here is mySourdough beet bread
See, there was no color in it at all
ang-kay
Natasha!Well handsome! What artistic cuts !!! And the crumb must be super-duper! And the color, probably, depends on the beets themselves. Although there is something in the translation about the acid slips to stabilize the color. But you know what the translation is. You just guess and that's it. I didn't acidify. My beets are very red homemade. But you too had bread with the same red color before that.
barbariscka
Angela, what a beautiful bread! And it went beautifully along the cut ...
ang-kay
Quote: barbariscka

Angela, what a beautiful bread! And it went beautifully along the cut ...
Thanks for the praise.
Natali06
But after all, you also had bread with the same red color before that
That bread, the first time it turned out, is also more like rye. And this is the second time you've seen. But I really like the taste of that bread.
Krasavishna
Yum yum .. to the borschik with sour cream the most it !!!!
ang-kay
Thank you. Bread is very good and not only for borschik. Try it.
Tumanchik
Angela is awesome! Very nice. Can you ask a silly question - what is leaven?
ang-kay
Irina, this is a huge topic. Look HERE
Anyutochkina
Very nice bread! inspired
ang-kay
Anna, Thank you.
Anyutochkina
Thank you Angela for the recipe! that's what happened in the end
Sourdough beet bread
Sourdough beet bread
Inside, the bread turned out to be brown, but I really wanted a beetroot color)))) and a light taste and smell of beets in the finished bread is felt, but did not scare anyone away
ang-kay
Anna, pretty! The cuts are so clear and open.This is one of my first leavened breads. I love him very much. You have a red crust, and the middle is brown, but it's okay. The main thing is that it is tasty and liked. Thank you for such a wonderful photo report. You need to bake it yourself.
Svetlenki
Angelagetting ready to bake beet bread. Which of your two sourdough recipes would you recommend?

Quote: ang-kay
Although there is something in the translation about the acid slips to stabilize the color.

I looked at the original recipe. The author says he expected that since the bread is sourdough, a low pH would help preserve the color of the beets, but this did not happen. And he also says that since there was a lot of mashed potatoes, the dough floated - the beets "weakened" the dough, but the loaf still turned out to be of good volume.
ang-kay
Svetawhichever you like best, that and peki. They are all good to me.

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