beetroot bread 2
Yesterday morning I decided to make some beetroot bread, which I had made previously and posted under chamelleon bread due to the fact that the colour changes during the baking process.
This time I was using the beetroot raw and grated
Started off at 6.00am with making a preferment using 100g flour and 100ml of warm water and 1g of dry yeast
The preferment had developed nicely after 2 hours so the other ingredients were then added
Flour (500g) 452g white + 48g semolina only because I ran out of the white
Salt 10g
Oil 10g
Beetroot 88g (2 small peeled and grated beets)
Dry Yeast 12g
Water 300ml
The dough was mixed by hand on the bench and placed in a bowl covered with cling film while we went off to the gym and had a swim and a sit in the steam sauna.
Back from the gym1 hour later the dough had risen note the times written on the film , this is a good reminder for how things are progressing.
The dark spot at the bottom of the picture is the shadow from the lens on the camera.
the dough was then knocked back (degassed) and allowed to recover for 10 minutes it was then divided into 6 x 180g pieces shaped and placed on a lightly greased baking tray,
The tray was then placed into a large plastic bag which makes a wonderful prover preventing skinning and retaining transpired moisture. 30 minutes later the tray was removed and the dough pieces were washed with a cornflour paste wash and dusted with some semolina flour and scored they were then returned to the makeshift prover for a further 30 minutes to attain a full proof. The loaves were then put into the oven at 220C with a half cup of boiling water poured onto a shallow heated tray at the bottom of the oven to give an initial waft of steam moisture to the oven interior. the bread was pulled out after 30 minutes.
The pink blush of colour is still evident and the beetroot has retained its vivid scarlet which I attribute to using raw beet rather than previously the boiled beet.
The crumb has a nice moistness and good structure the colour of the crumb is influenced slightly by the small amount of semolina but does transform from the pink to almost a khaki in my previous bake hence the heading I gave it then as Chameleon bread. Overall pleased with this although my grand daughter who was enthusiastic when she though it was cherry cake but declined when told it was in fact beetroot. Eating wise the beetroot does have a suttle sweetness to it. looking forward to trying some as toast!
Kind regards Derek
Comments
Looks great Derek! A very pretty crumb and it must taste great. I have seen other people use some lemon to try and keep the red color but looks like you achieved what you were looking for.
Happy Baking!
Ian
Thanks Ian very pleased with the result as were the recipients in the give aways.
It is very interesting that the outside of your dough was very pink but that the inside baked up creamy yellow. I would have expected the entire loaf to be pink through and through.
It looks kind of like confetti cake! You could bake up heart-shaped loaves at Valentine's Day with this recipe. :)
baking. I tried to make pink for Valentines Day but it washed out just leaving the beet pieces to come through with the color. I thought it looked better as dough!
Well done and happy baking Derek.
I was surprised to see this was not a sourdough loaf as beets usually only maintain their lovely red color when the dough is acidic.
Beautiful bread! Orange or lemon always pair nicely with beets and that lovely golden crumb from the semolina would also taste lovely with a bit of orange-rind or juice,perhaps. Add a bit of sweetening (not too much) for a sweeter loaf or go savory with chives and have a green and red loaf!
Good writeup,too. Thank you!
Thanks everyone for your comments always appreciated
regards Derek
Derek, thanks for great idea, definitely I will try to make this bread with SD and YW combo. I must experience this change in color by myself and experiment with chives or even tarragon.
Well done and happy baking, Joze
Thanks Joze you will enjoy seeing the way the colour changes.
Well done on filling out your details I always enjoy clicking on the Avatars of the different corresponders and seeing where they are from and a little bit about them, its quite amazing the great diversity and the many countries that our fellow TFL come from.
Kind regards Derek
I was planning to make this bread already yesterday, but my YW levain was raising slightly slower than expected. I also need to buy some beetroot today before I start. Unfortunately I have to work today so the start of whole project is postponed until afternoon.
I am a lucky guy that have 4 grandchildren age from 8 to 16 years who eat a lot of bread and therefore I have to bake almost everyday. My older daughter's family is the biggest consumer of my bread production. They are not picky so they like to eat results of my "experiments". Especially my daughter is great fan of organic whole grain breads. I have also some neighbors who are bread enthusiasts and they always like to taste different bread, so there is always a "need" for baking :-).
I also usually click non the Avatar and it's always interesting to see from where TFL members are and what are their interests etc.
I will post the pictures of my experiment.
Happy baking, Joze
Derek,
Here is the result of my baking. I was using YW/SD combo and mixture of 80% bread flour and 20% of semolina rimaccinata (1000 g all together) . I used classic Tartine country loaf recipe for the dough. One hour into bulk fermentation I added about 200g of beetroot and about 80 g of chopped chives.
The dough was very slack at the end of bulk fermentation so I was using a lot of flour for dusting of my banneton. The final proof was so fast that I most likely over-proofed the dough because the dough collapsed after putting it into skillet.
The taste is great although quite earthy due to raw beetroot added to the dough. Definitely worth to try making it. I was expecting bigger oven spring due to YW but that was not the case.The pictures are attached below.
Happy baking, Joze
Great result there and almost like an abstract painting. The lack of oven spring will be due to the over proofing that you thought you may have given the loaf, the bread appears to have recovered any initial collapse as there doesn't appear to be signs of collapse in the crumb structure.
My first attempt produced an earthiness but the last effort the beetroot had a mild concentrated sweetness in the red bits probably to do with the beets themselves as the ones used were quite small and tender.
Kind regards Derek