Why not to be fancy sometimes?
- 495 gr Beetroot purée
- 330 gr sourdough
- 175 gr water
- 15 gr salt
- 1000 g bakers flour
- 1 gr dry yeast ( not essential just for boosting)
- 50 gr olive oil
- First step to do is to feed the starter:
- Mix 330 gr of starter with 175 gr of water and 175 gr of baker flour, to be taken from the main recipe.
- Mix it roughly and let prove for about 2-3 hours or until this first dough start to bubble.
- Next step is to prepare the the autolyse of the rest of the flour, the salt and the Beetroot purée. Mix into your dough machine for at least 8 minutes on speed 1.
- After at least 40 minutes of rest of the autolyse , and if the starter shows any sign of activity, it’s one to mix the 2 composts together.
- Knead for about 15 minutes then rest in a bulk container for about 2 hours, folding it at least every 15 minutes.
- Now would be time to shape it and put it into 3 banneton ( sourdough proving baskets) Keep in the fridge for about 7-12 hours.
- Turn on the oven, put on the bottom of it a tray filled with water, and set the temperature to 250° c.
- If you have a stone tray or baking tray, heat it up properly and flip the bread onto the stone and bake for about 35-45 minutes or until on the bottom the bread sounds hollow.
- Is case it is crunchy, smell it, but make sure you rest it enough before you’ll slice it.
- With love, passion and respect
- Take Care
- Giuseppe Nasti