Beetroot & Caraway Boule

beetroot and caraway boule

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This loaf contains beetroot which gives it a bit of colour. It actually has an effect of making the bread look wholemeal but it isn’t at all! I really liked this bread – baking it in the cast iron dutch oven made the oven spring and crust amazing. Though I think I will add even more beetroot next time to get a pinker dough. And maybe make a sourdough version.

Ingredients:

500g bread flour

175g beetroot

6g salt

7g fast action dried instant yeast

2tsp caraway seeds

220g water

Instructions:

Boil beetroot until soft for about 40 minutes, or use pre-cooked packaged beetroot as this doesn’t need boiling. Then blend until smooth in a food processor.

In a separate bowl, mix together the flour, caraway seeds, salt and yeast. Add the pureed beetroot (make sure it’s cold) and add the water. Mix with a spoon until the dough roughly comes together. It should be tacky and a little wet.

Tip the dough out on to a kitchen surface and knead until it becomes smooth. Give it a few stretches and folds. Then place it in a bowl and cover until it is risen and puffy and over double its size.

Once risen, tip out on to the kitchen surface – shape the dough by  performing a few stretch and folds, then creating a ball shape and creating a smooth, taught skin over one side of the dough. This side of the dough will go face down into the banneton – becoming the top of the dough when turned out after the second prove. Ensure the banneton is well floured.

Cover the dough loosely with lightly oiled cling film. Leave to rise until over doubled in size.

Meanwhile, whilst the dough is rising, pre heat the oven to 250C, and keep the dutch oven in the oven in order to get it really hot.

When the dough has fully risen, carefully take the dutch oven out and place it somewhere heat proof (super important!! And protect your hands!!)

Take the lid off the dutch oven. Quickly and carefully (don’t get any fingers burnt) tip the banneton out in to the dutch oven. Then, still working quickly, using a sharp blade or lame (I use a razer blade) score the top of the dough into desired pattern, then replace the lid.

Quickly pick up the dutch oven and place it in the oven. Bake for 20 minutes, then remove the lid, turn down the temperature to 220C and bake for a further 30-35 minutes. It should spring up and rise in the oven during those first 20 minutes with the lid on, and then brown after the lid has been taken off.

When baked (best way to check is by getting the internal temperature which should be 98C) let the bread cool fully before slicing and eating.

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19 thoughts on “Beetroot & Caraway Boule

    • Thanks! I’m going to make it again with even more beetroot to make it more vibrant! I was happy with the oven spring! Think it does keep it more moist but we ate it in 2 days so didn’t see how it would fare over a few days!

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