Once again I have tried a new recipe from Emmanuel Hadjiandreou’s book ‘How to Make Bread’. It was beetroot sourdough, a lovely pink polka-dotted bread that went very well with dinner.
It is essentially grated beetroot added to a white sourdough mixture and baked.
The loaf ended up fairly flat, but was otherwise just like the photographs in the book. I think my banneton (proofing basket) is shallower than the one used in the book, also the beetroot was quite moist and this introduced quite a lot of water to the mix.