The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Beetroot Sourdough, according to E. Hadjiandreou: How to make Bread, p. 109

Bröterich's picture
Bröterich

Beetroot Sourdough, according to E. Hadjiandreou: How to make Bread, p. 109

Followed the recipe, except I used rye sourdough starter.

The beets came from our garden. The taste is superb, the crumb retains nice moisture.

Comments

Lechem's picture
Lechem (not verified)

Levain de Campagne. I've often looked at the beetroot recipe and have never gotten round to doing it yet. Yours looks lovely and sounds like it's a recipe worth trying. 

Bon Appetit.

P.s. in my book the Levain de Campagne had a typo and was 50g whole-wheat short. It read 100g whole-wheat and should have been 150g. Anything typos in the beetroot Sourdough I should be aware of? 

Bröterich's picture
Bröterich

No, as I mentioned I used rye sourdough starter. You can add the olive oil to the wet mixture. Other than that I followed the recipe. 

I found before that this dough tends to be quite moist and slack and hard to shape. Therefore I extended the proofing time and kept the dough in a banneton in the fridge and baked straight out of the fridge.

Tom

PalwithnoovenP's picture
PalwithnoovenP

Love the crumb studded with red bits!