The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Beetroot bread

gillpugh's picture
gillpugh

Beetroot bread

after following a blog on spelt and honey bread, I so enjoyed the bake I decided to buy the book from Sara Owens - sourdough.  So this is my second loaf from the book.  Lovely book to read, my only complaint that she doesn't put the bakers percentages, so there's a bit of working out if you want to scale up,or down. Bread over proofed I think. Not happy with the crumb, nto enough large holes.  Flavour is earthy and sweet, and is great with cheese.  not sure if it will be one of my regular bakes.  On with the next recipe in the book . 

 

 

Comments

Lechem's picture
Lechem

It's a great book isn't it! I can see you're really enjoying it and producing great loaves. Here's a tip for scaling up or down. 

Divide the total weight of the dough you want by the total weight of dough in the recipe. Then multiply each ingredient by that answer. 

 

Sample recipe:

500g flour

300g water

10g salt

50g starter

Total weight = 860g

Let's say you want a 780g loaf. Now to apply the formula...

780 / 860 = 0.9069. Always go to 4 decimal places for accuracy and in this case you can call it 0.907

 

Now multiply each ingredient by 0.907

 

500 x 0.907 = 454g flour

300 x 0.907 = 272g water

10 x 0.907 = 9g salt

50 x 0.907 = 45g starter

Total = 780g

 

This has worked quite neatly and we have gotten it exact. If you go to 4 decimal places for accuracy and round up or down to the nearest whole number when applying it to the recipe you should get very close to being as accurate as possible. 

 

gillpugh's picture
gillpugh

Maths never my strong point, this is great.  I've just made the butternut quash and cherry bread, but it's huge.  I should have done two loaves.  Thanks. 

joe_n's picture
joe_n

An NHK Japanese Baker made a white sourdough and a vivid beet colored one. He totally  encased the red one with the white one . I think it was at the pre shape stage. It was beautiful when he sliced into it. Of course this worked for a vivid green dough too. The white makes the colors pop.

 

gillpugh's picture
gillpugh

There was a sale on Craftsy and I bought a tutorial by peter rhinehart where he does artisan bread.  It's not sourdough but you get lots of tips and tricks.  One lesson is compleatly on  two tone bread, he plaits, stacks, chunks up and makes really eye catching bread.  Must admit  was quite impressed with craftsy and have downloaded other courses.  There was a free weekend and I I had those too!