Description

This vibrant Pink Sourdough Bread uses dragon fruit powder to create a naturally stunning pink hue combined with the classic tangy flavor of sourdough. With a slow fermentation process and multiple stretch-and-fold steps, this bread achieves a chewy crust and open crumb. Baked in a Dutch oven, it develops a perfect golden brown crust and is perfect for sandwiches or toasting.

Ingredients

Scale

Dry Ingredients

2 tbsp dragon fruit powder
500 grams bread flour
12 grams salt

Wet Ingredients

350 grams water
100 grams active sourdough starter

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Instructions

Feed the starter: Feed your sourdough starter the night before starting this recipe to ensure it is active and bubbly for optimal fermentation.
Mix dry ingredients: In a large bowl, whisk together the bread flour, salt, and dragon fruit powder until evenly combined and vibrant pink in color.
Combine wet ingredients: In a separate bowl, whisk together the water and active sourdough starter until blended smoothly.
Form dough: Add the dry ingredients into the wet mixture and stir with a spatula until a rough, shaggy ball of dough forms, making sure all flour is hydrated.
Rest the dough: Cover the bowl with a towel or plastic wrap and let the dough rest for 30 minutes to begin gluten development.
First stretch and fold: Perform the stretch and fold by pulling one side of the dough up about six inches and folding it over the main ball; rotate the bowl a quarter turn and repeat until a tight ball forms, completing one set.
Short rest: Cover and allow the dough to rest for 20-30 minutes.
Repeat stretch and folds: Repeat the stretching and folding process two more times, spaced 20-30 minutes apart, to build gluten strength and structure.
Bulk fermentation: Cover the dough and let it ferment at room temperature for 5 to 7 hours, until it has grown by approximately 50%, developing flavor and rise.
Pre-shape the dough: Transfer the dough to a floured work surface, fold each side into the center, then flip it over to create surface tension.
Create tension: Gently spin the dough clockwise to tighten the surface and prepare for final proof.
Cold proof: Place the dough in a banneton proofing basket and refrigerate for 1 hour to firm up and enhance flavor.
Preheat oven: Preheat your oven to 425°F (220°C). Prepare a Dutch oven by placing the dough on parchment paper and dusting the surface lightly with rice flour.
Score and bake covered: Score the dough using a razor blade or sharp knife to allow expansion, place it in the Dutch oven, cover with the lid, and bake for 25 minutes to trap steam.
Bake uncovered: Remove the lid and continue baking for an additional 22 to 25 minutes until the crust is lightly browned and crisp.
Cool down: Remove the bread from the oven and let it cool on a wire rack for 1 to 2 hours before slicing to complete the cooking process and improve texture.

Notes

Feeding the starter the night before is essential for an active fermentation.
Stretch and fold technique strengthens gluten without kneading.
Using dragon fruit powder not only adds color but also subtle flavor.
Rice flour prevents sticking during proofing and adds a nice crust texture.
Baking in a Dutch oven creates steam for a crispy crust and airy crumb.
Allowing the bread to fully cool before slicing prevents gummy texture.