Beet Sourdough Bread (PURPLE BREAD)

** This is not a guide to sourdough bread. This is a recipe to use if you are already familiar with the process.**


I love beets. They are absolutely packed with vitamins and nutrients and taste delicious. The purple superfood is known to increase athletic performance and it is a no brainer that everyone should have beets in their weekly diet.


Beets can be hard to cook. They require a big pot with lots of water, and plenty of energy. After hours of cooking that leftover water takes on a nice color and aroma.


That bright, hot liquid has also taken on some of the nutrients from the beets! So why waste it? You can use this purple water idea in your favorite bread recipes!


Heres one of my favorites:

Beet Sourdough Bread

Yields: 2 small loaves


Ingredients:


Levain:

20g active sourdough starter

80g flour

100g cold leftover beet cooking water


Dough:

625g bread flour

100g whole wheat flour

400g cold leftover beet cooking water

15g salt (if your beet water was salted, add less salt)


1 handful cornmeal


Method:

This is a three-day process.



Day 1:

Mix together 20g active starter, 80g flour, and 100g water.


Day 2:


Mix all ingredients together except salt. I like to add the salt last, this allows for optimal growth. Knead for 15 minutes. Proof at just above room temperature for 3 hours, 'folding' dough every hour. Put into floured proofing baskets, cover, and in the fridge overnight.


Day 3:


Put two big cast iron pots with lids in the oven and turn up to 500F


When the oven is good and hot, take out the pots and set on the (heatproof) countertop.


Sprinkle some cornmeal on the bottom to prevent sticking. Next, turn out the bread dough into the pots, and with a razor blade, score bread a 1/2 inch deep. You can score right down the center, do a cross, or on the side as I did. This Scoring is not for show but actually will help the bread rise and open up. Be careful not to score too deep as your loaf might suffer!


Put the lids back on the pots and back in the oven. 32 minutes later, open the oven and remove the pot lids. Leave in oven for 10 more minutes or until they look golden on top.


Finally, remove from the oven and let the bread cool on wire racks. Remember the bread will continue to cook for 20/30 minutes. A rookie mistake is to slice the bread too early. Be patient people!


Thank you for reading this recipe. If you made it this far and you enjoyed it, please share this recipe online. Reposting on social media is the best way to show support!

PEACE AND LOVE Y'ALL!

CP// @chris_parnella

https://www.chrisparnell.ca/recipes







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