A beautiful artisan sourdough loaf naturally colored with beet powder and beet steaming water — no artificial dyes, just wholesome ingredients.
Ingredients
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500 g bread flour
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285 g beet steaming water (cooled to room temperature)
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150 g active sourdough starter
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30 g beet powder
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9 g fine sea salt
👉 Pro Tip: The beet water enhances the pink color while adding subtle earthiness without overpowering the classic sourdough flavor.
Step-by-Step Instructions
Step 1 — Activate Your Starter
Feed your sourdough starter 3–24 hours before baking until it is bubbly, active, and passes the float test. An active starter is key to achieving a soft, airy crumb.
Step 2 — Mix the Dough
In a large bowl, combine the flour, beet powder, cooled beet water, active starter, and salt. Mix until a cohesive dough forms, then knead gently for about 1 minute until fully incorporated.
Watch as the dough transforms into the most beautiful natural pink — this is where the magic begins.
Step 3 — Rest & Develop Structure
Cover the bowl and let the dough rest for 30 minutes (this allows the flour to fully hydrate).
After resting:
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Knead briefly or perform a stretch and fold
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Flip the dough over
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Cover again and let it rest
This builds strength for that classic artisan sourdough texture.
Step 4 — Overnight Bulk Rise
Leave the dough covered on the countertop for 8–12 hours.
By morning it should look:
✅ Puffy
✅ Airy
✅ Nearly doubled in size
This slow fermentation creates deep flavor and that signature sourdough tang.
Step 5 — Shape the Loaf
Transfer dough onto well-floured parchment paper.
Gently shape into a round boule, creating surface tension without deflating the air bubbles.
Score the top using a lame or sharp knife to control expansion while baking.
Step 6 — Bake
Preheat oven to 425°F with your Dutch oven inside.
Carefully lower the dough (with parchment) into the hot Dutch oven.
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Bake 25 minutes with the lid on
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Remove the lid and bake 20 additional minutes until golden with a crisp crust
Your kitchen will smell unreal at this point.
Step 7 — Cool Before Slicing
Remove bread and allow it to cool completely before cutting.
This step is essential — slicing too early releases steam and can make the crumb gummy.
Then slice, add good butter, maybe a sprinkle of flaky salt… and enjoy every bite.
Why You’ll Love This Pink Sourdough
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Naturally colored — no food dyes
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Soft, moist interior
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Classic artisan crust
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Perfect for Valentine’s breakfast boards
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Stunning for brunch tables
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A beautiful homemade gift
It’s romantic, thoughtful, and almost too pretty to cut into.
