By: Henry Hunter
Hey fellow bakers! 🌟 I’m thrilled to share my latest baking experiment with you all. Today, I tried my hand at creating a Purple Octopus Sourdough Loaf! 🎨🐙 That’s what I’m calling it right now for reasons that will soon become aparent This is my first time trying this . . , and I couldn’t be more Myou kill excited about the results.
📝 As I was baking, I jotted down the steps and measurements to help you recreate this at home. Please note that this recipe makes two loaves, so all the ingredients listed below should be divided in half for each loaf. Let’s get started!
Ingredients for Each Loaf:
- 1,200 g bread flour
- 900 g water (divided)
- 240 g sourdough starter (mature and healthy)
- 24 g salt
- Red and blue food gel coloring for that perfect purple shade
Method:
- In one of your bowls, combine 450 g of water with the desired amount of red and blue food gel coloring to create your preferred shade of purple. Mix well until the color is evenly distributed.
- In separate bowls, combine 600 g bread flour, 120 g sourdough starter. Mix well until all ingredients are incorporated.
- Let the dough rest for 45 minutes, covered, for the autolyse stage. This is when you’ll notice the color intensifying in the dough.
- After the autolyse, add 12 g salt to each bow of dough and knead using the Rubaud method for about 10 minutes. Take care to handle the white loaf first during the mixing and stretch and fold process to avoid transferring color between the loaves.
- Let each dough rest for an additional 45 minutes, covered on the counter. Adjust the resting time based on the room temperature (30 minutes may be sufficient in warmer weather).
Wet Hands for Sticky Dough
7. Perform three sets of coil folds for each dough during the bulk fermentation process, making sure to handle one loaf at a time.
8. After the final 45-minute rest, proceed with shaping the loaves as described in the previous post, following the instructions for creating the octopus legs.
9. Place each shaped loaf in a Banneton or a cloth-lined bowl, cover, and refrigerate for 6 to 8 hours. Remember, this recipe makes two loaves, so use separate containers for each.
10. Preheat your oven to 475°F (245°C) along with your Dutch oven for at least 30 minutes.
11. Follow the baking instructions as outlined in the previous section, ensuring each loaf is baked separately.
When you’re ready to bake, follow the remaining step. The end result will be two vibrant, flavorful, and visually stunning loaves that’ll leave your friends and family in awe! 😍
Have any of you experimented with colorful sourdough before? I’d love to hear your experiences and tips! Let’s inspire each other in this amazing baking community. 🥖❤️
Happy baking, everyone! 🌟✨
Henry Hunter
Baking Great Bread at Home
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