Beet puree goes into the dough with the starter and water, and it is what turns the crumb pink once the loaf is cut.
The method is an ordinary overnight sourdough: stretch-and-folds, a bulk ferment of 4 to 6 hours, a cold proof in a banneton, then a Dutch-oven bake.
Day One and Day Two
The loaf is spread over two days so the oven work is short.
Day one, on the counter
- Mix
Starter, water and beet puree, then flour and salt.
- First two hours
A 30-minute rest and four sets of stretch-and-folds.
- Next 4 to 6 hours
Bulk ferment until airy and risen by roughly half.
Overnight, in the fridge
- Evening
Shaped into a boule and set seam-side up in a rice-floured banneton.
- 10 to 14 hours
Cold proof, covered.
The bake
A Dutch oven heated 45 minutes at 475°F, 20 minutes covered, then 22 to 25 minutes uncovered at 450°F.
How to Make It
Mixed
Stir active sourdough starter, water, and beet puree until combined. Add bread flour and fine salt and mix to a shaggy dough.
Folded
Rest 30 minutes, then perform 4 sets of stretch-and-folds at 30-minute intervals.
Bulk ferment
Cover and bulk ferment 4 to 6 hours, until the dough is airy and risen by roughly half.
Shaped and chilled
Shape into a tight boule, dust a banneton with rice flour, place the dough seam-side up, cover, and refrigerate 10 to 14 hours.
Scored and loaded
Heat a Dutch oven at 475°F for 45 minutes. Turn out the dough, score it, and place it in the hot Dutch oven.
Baked
Bake covered 20 minutes at 475°F, then uncover, reduce to 450°F, and bake 22 to 25 minutes more.
Cooled
Cool completely before slicing.
Why This Recipe Works
- Four sets of stretch-and-folds build strength without heavy kneading.
- A cold proof of 10 to 14 hours makes the shaped dough easier to score.
- Baking covered first traps steam so the loaf can open before the crust sets.
- Finishing uncovered at 450°F darkens the crust.
Ingredient Notes
- Beet puree
- One hundred grams, the only colouring in the loaf.
- Active sourdough starter
- One hundred grams, used when bubbly and risen.
- Rice flour
- For the banneton, so the chilled dough releases.
Success Tips
- Mix the beet puree into the water first so the colour spreads evenly.
- Look for dough that has risen by about half, not doubled, before shaping.
- Cool the loaf completely; slicing early leaves a gummy crumb.
Serving Ideas
Slice once cool and serve with butter, or toast it for sandwiches.
Storage and Reheating
Refrigerate
Store cut-side down at room temperature up to 2 days or freeze slices up to 2 months.
Frequently Asked Questions
What makes the bread pink?
Beet puree mixed into the dough.
How do I know it is baked?
The crust is deep brown and the center reads at least 205°F.
