Pink Sourdough Bread with Dragon Fruit Powder Recipe

If you’re craving a sourdough loaf that’s as delightful to look at as it is to eat, the Pink Sourdough Bread with Dragon Fruit Powder Recipe is exactly what you need. This vibrant bread isn’t just a feast for the eyes with its stunning pink hue; it’s packed with tangy, chewy sourdough flavor and a subtle sweetness from the dragon fruit powder. Perfect for impressing breakfast guests or adding a splash of color to your sandwich game, this recipe brings a playful yet sophisticated twist to your baking repertoire.

Ingredients You’ll Need

Getting the perfect Pink Sourdough Bread with Dragon Fruit Powder Recipe starts with a handful of simple ingredients, each playing a key role in texture, flavor, and that gorgeous color. Let’s dive into what you’ll need to create this showstopper.

• 2 tbsp dragon fruit powder: This is the star ingredient that gives the bread its irresistible pink color and subtle fruity aroma.
• 500 grams bread flour: The foundation of any great sourdough, providing the necessary gluten structure for a chewy crumb.
• 12 grams salt: Balances the flavor and strengthens the dough structure, ensuring a perfect crust.
• 350 grams water: Hydrates the dough perfectly for that tender yet resilient texture.
• 100 grams active sourdough starter: The natural leavening agent that brings the classic tang and airy rise.

How to Make Pink Sourdough Bread with Dragon Fruit Powder Recipe

Step 1: Prepare Your Starter

Begin by feeding your sourdough starter the night before baking. You want it lively and bubbly for the best rise, which is essential when infusing the dough with dragon fruit powder for that perfect pink tone.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the bread flour, salt, and dragon fruit powder. This ensures the powder is evenly distributed and avoids clumps so your loaf has consistent color throughout.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together the water and your active starter until fully blended. This water mixture will hydrate the flour blend beautifully, kickstarting gluten development.

Step 4: Form the Dough

Add the dry ingredients to the wet, stirring with a spatula until a rough, shaggy dough forms. Don’t worry if it looks messy; this is just the beginning of your pink sourdough magic.

Step 5: Rest the Dough

Cover the bowl and let your dough rest for 30 minutes. This autolyse period helps hydrate the flour, making gluten formation easier in later steps.

Step 6: Stretch and Fold

Now, perform a stretch and fold by lifting one side of the dough, stretching it six inches, then folding it over the dough ball. Rotate the bowl and repeat until the dough tightens up. This begins strengthening the dough’s structure.

Step 7 & 8: Rest and Repeat Stretch & Fold

Cover and rest another 20-30 minutes, then perform two additional stretch and fold sessions spaced 20-30 minutes apart. These sets continuously develop gluten for that perfect elasticity.

Step 9: Bulk Fermentation

Let the dough bulk ferment at room temperature for 5-7 hours, or until it grows by about 50%. Look for a domed top and bubbles pushing through the surface—signs your dough is lively and ready.

Step 10: Shape the Dough

Turn your dough onto a floured surface. Fold each side into the center, flip it over, then gently spin the dough clockwise creating tension on the surface. This tension helps your bread rise nice and tall.

Step 11: Cold Proof

Place the dough seam side up in a banneton basket and refrigerate for 1 hour. Cooling slows fermentation and firms the dough for easier scoring and better oven spring.

Step 12: Prepare for Baking

Preheat your oven to 425 degrees F. Transfer the dough onto parchment paper, dust the top with rice flour for contrast, and score it with a sharp razor to direct the crust’s expansion.

Step 13: Bake

Place your loaf inside a Dutch oven and bake with the lid on for 25 minutes to trap steam. Then remove the lid and bake another 22-25 minutes until the crust is a lovely golden brown and crusty.

Step 14: Cool and Enjoy

Allow the bread to cool completely for 1-2 hours before slicing. This resting time helps the crumb set and maximizes flavor, so patience truly pays off here.

How to Serve Pink Sourdough Bread with Dragon Fruit Powder Recipe

Garnishes

This beautiful pink sourdough bread deserves simple garnishes to showcase its color. Try spreading it with whipped honey butter, or top slices with fresh ricotta and a sprinkle of edible flowers for an elegant touch.

Side Dishes

Pair your Pink Sourdough Bread with vibrant salads or creamy avocado mash. Its subtle fruitiness from the dragon fruit powder complements fresh vegetables and mild cheeses perfectly.

Creative Ways to Present

For brunch gatherings, serve thick slices toasted and topped with smoked salmon, cream cheese, and dill. You can also cut the loaf into cubes and lightly toast them to create uniquely colorful sourdough croutons.

Make Ahead and Storage

Storing Leftovers

Wrap your bread in a clean cotton towel or breathable bread bag and keep at room temperature for up to 2 days. This helps maintain crust crispness without drying the soft crumb inside.

Freezing

If you want to preserve your Pink Sourdough Bread with Dragon Fruit Powder Recipe longer, slice and freeze it in airtight bags. You can then toast slices directly from frozen for fresh flavor anytime.

Reheating

To refresh your bread, pop slices in a toaster or warm the whole loaf in a preheated oven at 350 degrees F for 10-15 minutes. This restores crispy crust and soft crumb with ease.

FAQs

Can I use fresh dragon fruit instead of powder?

Fresh dragon fruit has a high water content, which would imbalance the dough hydration. Using the powder ensures a consistent color without changing dough texture.

How active should my sourdough starter be before baking?

Your starter should be bubbly, doubled in size, and pass the float test (a small spoonful floats on water) to guarantee good rise and flavor.

What if I don’t have a Dutch oven?

No worries! Use a heavy oven-safe pot with a lid or create a steam environment in your oven by placing a tray of water on the bottom rack during baking.

Why rest the dough in the fridge after shaping?

The cold proof slows fermentation, helps develop flavor, and firms up the dough for easier scoring and better oven spring during baking.

Can I substitute bread flour with all-purpose flour?

You can, but bread flour’s higher protein content gives stronger gluten and a chewier texture ideal for sourdough. All-purpose flour may result in a softer, less structured loaf.

Final Thoughts

Baking this Pink Sourdough Bread with Dragon Fruit Powder Recipe feels like a little celebration every time. The vivid pink crumb, tangy sourdough flavor, and that perfect crust make it a joy to share with friends and family. Give this recipe a try and watch how you brighten up your baking routine with a touch of fruit-powered magic.

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