Simply Elegant Purple Cabbage Sourdough Bread

By Shuly Asulin Karasin
January 27, 2016
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Author Notes: My original creation. A beautiful fusion of sourdough and cabbage juiceShuly Asulin Karasin

Serves: 8

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
  1. Mix all the ingredients but the sea salt in a bowl cover and let it rest for 35 mins
  2. Add salt and knead the dough until smooth let it rest for 45 mins
  3. 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
  4. Divide the dough and pre shape to a round loafs, let it rest on the counter for 15 mins cover with plastic wrap
  5. Reshape to a nice smooth tight loafs place in proof baskets for 2 hrs covered.
  6. 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

Sourdough starter

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