Beetroot Sourdough
- 30m Prep Time
- 40m Cook Time
- 14h Ready In
A vibrant sourdough bread made with grated beetroot, giving it a striking color and earthy sweetness. The dough is folded multiple times to incorporate the beetroot, then shaped and baked for a crusty loaf.
Ingredients
- 430 g white bread flour
- 100 g white sourdough starter
- 8 g fine salt
- 250 g water
- 330 g peeled raw grated beetroot grated
Nutrition (per serving, estimated)
Estimated based off 3 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 73.9 mg
- Iron: 9.83 mg
- Magnesium: 71.5 mg
- Phosphorus: 256 mg
- Potassium: 456 mg
- Zinc: 2.12 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 430 g white bread flour
- 100 g white sourdough starter
- 8 g fine salt
- 250 g water
Prepare
- Grate 330 g peeled raw grated beetroot
Let's Cook
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Step 1.
In a large bowl, combine 430g white bread flour, 100g white sourdough starter, 8g fine salt, and most of the 250g water. Mix thoroughly with your hands or a dough scraper until a shaggy dough forms. If the dough feels too stiff, add the remaining water a little at a time. Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Cover the dough with a damp cloth or plastic wrap and let it rest for 10 minutes.
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Step 2.
Flatten the rested dough into a rectangle about 2cm thick. Scatter 330g peeled raw grated beetroot evenly over the surface. Fold the dough over the beetroot and knead gently until the beetroot is distributed throughout; the dough will become very soft and sticky. Shape the dough into a ball, cover, and let rest for 30 minutes.
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Step 3.
After 30 minutes, perform a single fold: gently stretch one side of the dough and fold it over the center, then repeat on the opposite side. Cover and rest for another 30 minutes. Repeat this folding and resting process two more times, for a total of three folds over 1.5 hours.
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Step 4.
Lightly dust two 500g proving baskets with flour. Divide the dough into two equal pieces (about 540g each). Shape each piece into a tight ball by pulling the edges toward the center and pinching to seal. Place each ball seam-side up into a prepared basket. Cover the baskets with a cloth or plastic wrap and refrigerate for 12 hours overnight.
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Step 5.
The next day, place a baking stone or inverted baking sheet in the oven and preheat to 250°C (230°C fan/480°F/gas 9+), or as high as your oven will go. Once hot, remove one dough piece from the refrigerator, turn it out onto a floured peel (or parchment paper), seam-side down. Slash the top with a sharp knife or lame in a pattern of your choice. Slide the dough onto the hot stone and bake for 20 minutes (or 25 minutes for a darker crust). While the first loaf bakes, keep the second loaf refrigerated. After baking, transfer the loaf to a wire rack to cool. Repeat with the remaining piece of dough.