CHampion Beetfruit Sourdough

by Arron Skin

I got the inspiration of incorporating beetroot and dried pineapple pieces to create the BeetFruit sourdough while eating a hamburger – a flavour pairing made in heaven!  Most of the best flavour pairings have already been made and established, you just have to figure out how to transfer them from their natural environment into the product you want to produce.  The macaron craze is evidence of this.

The Spelt flour used in the sourdough starter gives a nice caramel-like note to the bread, that compliments the beetroot flavour well.  Because of the extra weight of the fruit in the bread, I used a poolish starter as well as a levain to give the dough strength to rise.  When making long ferment doughs, time and temperature play an important role, and change according to different environment.  Remember to adjust to your own workplace to achieve the best results.

When designing products to enter into a competition, whether it is cakes pastry or bread, it is important to make the product look good and eye catching, have an interesting point of difference eg taste or ingredient combinations, be technically correct and of course should taste great as well.

In this beetroot sourdough, the bright pink loaf is definitely eye catching, the taste/ingredient combination of beetroot and pineapple is very unique for a loaf of bread and the taste is out of this world!

This loaf won its Fruit Sourdough category in the North Queensland baking competition in Townsville and also won the Innovation loaf category in the Queensland Baking competition in Brisbane this year.

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Levain

  • Spelt Flour -100% - 682
  • Water - 100% - 682
  • Levain - 40% - 273

Poolish

  • Bakers Flour - 100% - 182
  • Water - 100% - 182
  • Yeast - 0.10% - 0.18
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Final Dough

  • Bakers Flour - 100% 2426
  • Water - 40% - 971
  • Salt - 2.8% - 68
  • Levain - 50% - 1213
  • Poolish - 15% - 363
  • Grated fresh beetroot - 65% - 1577

 

  • Sultanas - 12.6% - 306
  • Apricots - 12.6% - 306
  • Linseed - 9% - 230
  • Dried pineapple - 8% - 194

Method

Mixing                                             Improved - Intensive

Fruit addition                                 1 min@ slow then by hand

Final Dough Temp                        24 degrees C

Bulk Ferment                                 2.5 hours

Folds                                               2 @ 50 minutes

Scaling                                           650g

Pre shape                                      Round

Rest time                                        30 mins

Final Shape                                   Vienna

Final Proof                                     2 hours

Bake                                                28 mins @ 210 degrees

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