Author Notes
My original creation. A beautiful fusion of sourdough and cabbage juice —Shuly Asulin Karasin
Ingredients
- Red Cabbage
-
100 grams
Red cabbage fresh juice
-
150 grams
100% hydration sourdough starter
-
150 grams
Water ( filtered) or spring
-
25 grams
Olive oil
-
15 grams
Sea salt
-
485 grams
Bread flour
Directions
-
Mix all the ingredients but the sea salt in a bowl cover and let it rest for 35 mins
-
Add salt and knead the dough until smooth let it rest for 45 mins
-
Stretch and fold ( envelope fold) and let it rest for 30 mins
Repeat this step 3 more times (2 hours every 30 mins) let the dough rest until doubled in size
-
Divide the dough and pre shape to a round loafs, let it rest on the counter for 15 mins cover with plastic wrap
-
Reshape to a nice smooth tight loafs place in proof baskets for 2 hrs covered.
-
Heat oven 465f. Place loaf in a Dutch oven. Score the top of the loaf and bake for 20 mins covered. Uncover the pot and bake for another 20-25 mins. Let it fool completely before cutting
See what other Food52ers are saying.