Pink Swirl Sourdough Bread
This Pink Swirl Sourdough Bread is a naturally leavened artisan loaf with a beautiful pink marbled interior and a crisp golden crust. Made with an active sourdough starter and naturally colored with beet powder, this bread delivers classic tangy flavor with a stunning swirl effect in every slice.
Equipment
- Large mixing bowl
- Digital kitchen scale
- Dough scraper
- Banneton basket
- Dutch oven
- Parchment paper
- Bread lame or sharp knife
Ingredients
- 500 g bread flour
- 350 g water room temperature
- 100 g active sourdough starter
- 10 g salt
- 1-2 teaspoons beet powder or Dragon Fruit Powder
Instructions
- In a large bowl, mix the flour and water until no dry flour remains. Cover and let rest for 30 minutes.
- Add the sourdough starter and salt to the dough. Mix until fully incorporated. Rest for 30 minutes.
- Divide the dough evenly into two portions.
- Dissolve the beet powder in a small amount of water and knead it into one portion until evenly pink.
- Cover both dough portions and let them ferment at room temperature for 3-4 hours.
- Perform stretch and folds every 30 minutes during the first 2 hours.
- Lightly flatten both dough portions into rectangles.
- Place the pink dough over the plain dough and gently press together.
- Roll tightly into a log to create the swirl pattern.
- Shape into a round or oval loaf.
- Place seam-side up into a floured banneton basket.
- Cover and refrigerate for 8-12 hours.
- Preheat oven to 475°F (245°C) with a Dutch oven inside.
- Turn the dough onto parchment paper and score the top.
- Transfer to the hot Dutch oven, cover, and bake for 20 minutes.
- Remove the lid and bake for an additional 20-25 minutes until deep golden brown.
- Remove from oven and allow to cool completely before slicing.
Notes
Nutritional Information (Per Slice - Approximate)
- Calories: 180 kcal
- Carbohydrates: 36g
- Protein: 6g
- Fat: 1g
- Fiber: 1-2g
- Sodium: 230mg
