Beetroot Sourdough Loaf

Yeah, since I have prepared a lot of levain, so I baked this beetroot sourdough loaf and another one is a Tangzhong plain loaf. Look at the swirl pattern on the bread, pretty right! 😍

  

Beetroot Sourdough Loaf 

* First build the levain and leave it to rise to peak.

Make Preferment:

100g  Bread Flour

100g Liquid Starter

40g Water

* Mix all and keep aside. Let it proof till double in size.

Ingredients for the loaf:

190g flour

1g yeast

95g water

20g whipping cream

20g sugar

5g salt

20g butter

All of preferment (238g-240g)

15g  Beetroot Powder

Method:

* First build the levain and leave it to rise to peak .

* Prepare preferment. 

1.  Add all the ingredients (except butter) and knead until it comes together in a ball.

2.  Add the butter slowly and continue kneading the dough until it is smooth, shiny and elastic.

3. Divide the dough into 2 portions. Take one portion dough and mix with beetroot powder and knead until incorporated.

4. Round the dough and leave it on the couter top rest for 15 minutes.

5. Roll the dough into rectangle shape, three folds and rest while rolling the other dough.

6. Shape the dough into your desired shape. Roll out the dough again. Place the beetroot dough on top the other dough and roll again. Make three folds and roll out again. Swiss roll up the dough and pinch the seal. Place in a greased Pullman tin with seal side down. Cover with cling wrap and proof until the dough fills 90% of the loaf tin (about 2 - 3hr at 28-30C).

7.  Bake the bread (without lid) in the preheated oven at 180°C for 35 to 40 minutes. 

Happy Baking!