Rustic Beetroot Sourdough Bread

Rustic Beetroot Sourdough Bread with a Colourful Twist

5 from 1 vote

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Course: bread

Cuisine: British

Keyword: beetroot, bread, Rustic Beetroot Sourdough Bread, sourdough

Prep Time: 1 30

Cook Time: 25

Proof time: 4

Total Time: 5 55

Servings: loaf

Calories: 1772kcal

Author: Martin (Dad What Cooks)

Cost: £1

Mix the salt and the flour together in a bowl
1 tsp Salt, 360 g Flour
Mix the starter with the water together.
220 g Sourdough starter, 200 ml Water
Slowly add the starter/water mix to the flour mix. Add the oil and mix together. Then mix in the beetroot. Once all mixed together, let it stand for 10 minutes.
150 g Beetroot, 2 tbsp Olive oil
Pull the side of the mix up and tuck into the centre. This is known as a stretch and fold. Turn the bowl a ¼ turn and then do the same. Do this 3 more times so you have been around the bowl. Then leave it for 10 minutes.
Repeat the above process for 3 more times (over a total of 30 minutes.)
Cover the mix and let it stand for around 60 - 90 minutes.
Take out the dough and stretch on to a floured surface. Prepare a banneton basket (proofing basket) and flour the lining. Place the shaped dough into the basket.
Leave it to rise for 3 - 6 hours until doubled in size.
Preheat the over to 230°C and place in a tray of boiling water to create steam.
When the oven is at temperature, score across the top of the bread as required and then cook the bread on a baking stone or hot tray for around 25 minutes. When cooked, the bread should sound hollow if tapped underneath.