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Pink Dragon Fruit Sourdough Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 183 reviews
  • Author: Kimberly
  • Prep Time: 1 hour 30 minutes (including starter feeding the night before and resting times)
  • Cook Time: 47 minutes
  • Total Time: 8 hours (including bulk fermentation and cold proofing)
  • Yield: 1 loaf (approximately 750-800 grams)
  • Category: Bread
  • Method: Baking
  • Cuisine: Western
  • Diet: Vegetarian

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

Dry Ingredients

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

Wet Ingredients

  • 350 grams water
  • 100 grams active sourdough starter

Instructions

  1. Feed the starter: Feed your sourdough starter the night before starting this recipe to ensure it is active and bubbly for optimal fermentation.
  2. 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.
  3. Combine wet ingredients: In a separate bowl, whisk together the water and active sourdough starter until blended smoothly.
  4. 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.
  5. Rest the dough: Cover the bowl with a towel or plastic wrap and let the dough rest for 30 minutes to begin gluten development.
  6. 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.
  7. Short rest: Cover and allow the dough to rest for 20-30 minutes.
  8. Repeat stretch and folds: Repeat the stretching and folding process two more times, spaced 20-30 minutes apart, to build gluten strength and structure.
  9. 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.
  10. 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.
  11. Create tension: Gently spin the dough clockwise to tighten the surface and prepare for final proof.
  12. Cold proof: Place the dough in a banneton proofing basket and refrigerate for 1 hour to firm up and enhance flavor.
  13. 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.
  14. 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.
  15. Bake uncovered: Remove the lid and continue baking for an additional 22 to 25 minutes until the crust is lightly browned and crisp.
  16. 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.

Find it online: https://slsrecipes.com/pink-dragon-fruit-sourdough-bread-recipe/