December 8, 2019 - 2:08pm
Roasted Beet Sourdough
This was a beet sourdough with 36% roasted beet, 25% Hard Red Winter Redeemer, 5% rye, and 70% KABF. The hydration was 70% + the liquid from the beets. I did a 2 hour autolyse and let the bulk go for 6 hours (kitchen was 64 degrees). The oven spring was fine, but maybe the bulk could have gone shorter. Interestingly I made a leek loaf simultaneously and those loaves had huge oven spring. Maybe the beets sped up the fermentation?
The crumb isn't super open, but I think it's fair for a vegetable loaf.
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What is the flavor profile after baking? I love beets, my husband hates them so I make them for myself but if I could sneak them into bread... I'm guessing the sugar in the beets aided fermentation. A 2-inch beet (82 gm) has about 1-1/2 tsp. sugar.
I would say the bread smells of beets more than it tastes of beets! The beets impart an earthy flavor, but I doubt your husband would ever guess that the bread contained beets. It gives the bread a nice moist texture as well. I think it would make great grilled cheese.
I'll have to give it a try. If he won't eat it, more bread for me!