Instead of slow cooking and mashing beetroot decided to tried grating beetroot into the sourdough for a bit of a change. You can compare the difference of when I slow cooked and mashed it here.
I got the grated beetroot recipe from breadbar none. Wonderful little sourdough recipe blog that I just found. It uses rye starter which I did not have so I just used my normal starter. I also finely grated instead of coarsely grated that is called for in the recipes. The big difference is how well the beetroot gets incorporated into the bread. With a fine grate there are only a few discernible pieces of beetroot.
- 550g all-purpose (plain) flour
- 335g water
- 200g starter
- 9g salt
- 220g raw beetroot, grated (a medium peeled beetroot)
- 1/2 Tbs caraway seeds crushed
- Mix flour+water+starter and let it rest to autolyse for 30min
- Add the grated beetroot+salt and mix till incorporated
- Knead for 5 min every 15 min X4
- Shape into a boule and let proof for 12 hours in the fridge
- Preheat the oven with the dutch oven at 290ºC
- Score the loaf and put in the dutch oven with the lid for 30min
- Remove the lid and lower the oven to 230ºC and bake for another 20min (or till the crust is a deep brown)
- Take out the oven and let it cool on a wire rack for at least 1 hour.
It comes out very moist, and red. I finely grated the beetroot so that it is much more incorporated compared to if I had coarsely grated it. Not cooking the beetroot also feels like it imparts much more flavour compared to the slow cooked and mashed version. The caraway seeds does give it a beautiful lemony spice that works well with the beetroot.