Description
This vibrant Pink Sourdough Bread features a striking color from dragon fruit powder, combined with the classic tangy flavor and chewy texture of traditional sourdough. Using an active sourdough starter and a series of stretch and folds ensures a strong gluten network for a perfect rise and open crumb. The bread is baked in a Dutch oven to create a crispy crust while maintaining a soft interior, making it an impressive artisan loaf for any bread lover.
Ingredients
Scale
Dry Ingredients
- 500 grams bread flour
- 12 grams salt
- 2 tbsp dragon fruit powder
Wet Ingredients
- 350 grams water
- 100 grams active sourdough starter
Instructions
- Activate Starter: Feed your sourdough starter the night before making this recipe to ensure it’s active and bubbly, which is essential for proper fermentation and rise.
- Mix Dry Ingredients: In a large bowl, whisk together the bread flour, salt, and dragon fruit powder until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the water and active sourdough starter until smooth.
- Combine Dough: Add the dry ingredients to the wet ingredients and stir with a spatula until a rough, shaggy dough ball forms.
- Rest Dough: Cover the dough and let it rest for 30 minutes to hydrate the flour and begin gluten development.
- Stretch and Fold #1: Perform the first set of stretch and folds by pulling one side of the dough up and stretching about six inches before folding it over the main dough ball. Rotate the bowl 1/4 turn and repeat until all sides are folded into a tight ball.
- Rest: Cover and let the dough rest for another 20-30 minutes to relax the gluten.
- Stretch and Fold #2 & #3: Repeat two more sets of stretch and folds, spaced 20-30 minutes apart, to further develop dough strength.
- Bulk Fermentation: Cover the dough and let it ferment at room temperature (72-74°F) for 5-7 hours, or until it has expanded by 50%, the dough pulls away easily from the bowl, and bubbles are visible on top.
- Shape Dough: Turn the dough out onto a floured surface. Fold each side into the center, flip the dough over, then gently spin it clockwise with both hands to create surface tension.
- Proof: Place the shaped dough into a banneton basket and refrigerate for 1 hour to chill and finalize proofing.
- Preheat Oven: Preheat your oven to 425°F. When ready to bake, place the dough on parchment paper and dust the top with rice flour.
- Score and Bake Covered: Score the dough with a sharp razor to allow expansion and place it inside a Dutch oven. Bake covered for 25 minutes to trap steam and develop crust.
- Uncover and Finish Baking: Remove the Dutch oven lid and continue baking for an additional 22-25 minutes or until the loaf is lightly browned and crusty.
- Cool and Slice: Let the bread cool completely for 1-2 hours to allow the crumb to set before slicing and serving.
Notes
- Feeding the starter well in advance is crucial to achieve the right fermentation activity.
- The dragon fruit powder not only provides color but also adds subtle flavor nuances.
- Maintaining the recommended room temperature during bulk fermentation ensures consistent rising.
- Using a Dutch oven traps steam inside, essential for a crisp crust and proper oven spring.
- Allow the bread to cool completely before slicing to avoid a gummy texture inside.
