I’ve been seeing bread on instagram made with various vegetable purees and I thought I would try one. I had beets from the CSA and I haven’t been great about doing anything with them that doesn’t involve fermentation.
Used this link for a guide. This dough was definitely too wet. I should have added the water gradually. The dough was never really bubbly either. I used less starter than the recipe I looked at. Maybe that wasn’t enough. Also, it might not have been ready to use yet.
I followed my usual method for mixing/stretch & folds/shaping/overnight fridge proof. 450°F, 20 minutes covered, 15 minutes uncovered. No oven spring at all.
I’m going to try this again because I have enough beet puree leftover. 50% more starter, start with less water. Make sure starter is mature.
| Total Formula | Starter | Final Dough | |||
| Ingredient | % | grams | % | grams | grams |
| all purpose flour | 10.00 | 30.00 | 100.00 | 30.00 | |
| bread flour | 70.00 | 210.00 | 210.00 | ||
| white whole wheat flour | 20.00 | 60.00 | 60.00 | ||
| water | 53.00 | 159.00 | 100.00 | 30.00 | 129.00 |
| beet puree | 44.00 | 132.00 | 132.00 | ||
| 100% hydration starter | 60.00 | ||||
| fine sea salt | 2.50 | 7.50 | 7.50 | ||
| TOTAL | 189.50 | 598.50 | |||