Love to make sandwich loaf. Easy, simple and many way to eat with it.😘 
The colour of the beetroot is not that clear👆, so can add in more beetroot powdered next time.
👆 Made some patterns on top the loaf... pretty ya!😍
Beetroot Sourdough Sandwich Loaf 甜菜根天然酵母面包
Levain
50g starter + 50g flour + 50g water
~~Use at peak.
Ingredients:
180g Bread flour
40g All purpose flour
40g Wholemeal flour
150g Levain
1 Large Egg
105g Water
25g Sugar
5g Salt
1g Instant yeast
6g Beetroot Powder( can add to 15-20g)*
25g Softened Butter
Method:
1. First build the levain and leave it to rise to peak.
2. Add the levain to all the ingredients (except butter) and knead until it comes together in a ball.
3. Add the butter slowly and continue kneading the dough until it is smooth, shiny and elastic.
4. Divide the dough into two(370g +260g), the small portion mix with beetroot powder, knead till incorporated. Round the dough and rest for 30 mins ~1 hr. Then leave in the fridge overnight (1st proofing).
5. Next day~ take out the dough from fridge. Leave in room temperature for 2 hours (2nd proofing).
6. Transfer the dough to a clean floured surface. Round it and rest for 10mins.
7. Flatten the plain dough and stack the purple dough on top, roll out and swiss roll up. Place in a greased Pullman tin. Cover with cling wrap and proof until the dough fills 90% of the loaf tin (about 2-3 hrs at 28-30C).
6. Bake the bread in the preheated oven at 180°C for 35 to 40 minutes.
Happy Baking!
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