The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Roasted Beet Sourdough

ifs201's picture
ifs201

Roasted Beet Sourdough

This was a beet sourdough with 36% roasted beet, 25% Hard Red Winter Redeemer, 5% rye, and 70% KABF. The hydration was 70% + the liquid from the beets. I did a 2 hour autolyse and let the bulk go for 6 hours (kitchen was 64 degrees). The oven spring was fine, but maybe the bulk could have gone shorter. Interestingly I made a leek loaf simultaneously and those loaves had huge oven spring. Maybe the beets sped up the fermentation? 

The crumb isn't super open, but I think it's fair for a vegetable loaf. 

Comments

MontBaybaker's picture
MontBaybaker

What is the flavor profile after baking?  I love beets, my husband hates them so I make them for myself but if I could sneak them into bread...  I'm guessing the sugar in the beets aided fermentation.  A 2-inch beet (82 gm) has about 1-1/2 tsp. sugar.     

ifs201's picture
ifs201

I would say the bread smells of beets more than it tastes of beets! The beets impart an earthy flavor, but I doubt your husband would ever guess that the bread contained beets. It gives the bread a nice moist texture as well. I think it would make great grilled cheese. 

MontBaybaker's picture
MontBaybaker

I'll have to give it a try.  If he won't eat it, more bread for me!