Weekend vibes are just around the corner, and we have a delightful treat to add a splash of pink happiness to your days! Introducing our Pink Sourdough Minis – fluffy, delicious, and visually stunning! Perfect for any time of the day, whether it's breakfast bliss or a sweet dessert moment. With Suncore Foods® Ruby Red Radish Powder in your pantry, making this lovely loaf at home is as easy as pie!
20g sourdough starter
90g flour
90g water
For the Dough (next morning):
900g bread flour
600g water
180g active starter (from above)
18g salt
1 tsp Suncore Foods® Ruby Red Radish powder
Click Here for Step-by-Step Directions ▼
1. Prepare the Starter (night before) – In a small bowl, mix 20g sourdough starter with 90g flour and 90g water. Cover and let sit at room temperature until it peaks, about 12 hours.
2. Make the Dough (morning) – In a large mixing bowl, combine 600 g water with 1 tsp
Suncore Foods® Ruby Red Radish powder, stirring until dissolved. Add 180g of starter and stir to combine. Add 900g flour and 18g salt. Knead until all the flour is incorporated and a well combined dough forms.
3. Bulk Fermentation – Let the dough rest for 30 minutes. Perform a coil fold: lift and fold the edges of the dough over itself. Repeat the coil fold 3 more times, spacing about 30 minutes between each fold. Allow the dough to rise until fully proofed. At 74°F, this took 9 hours. (Adjust based on dough temperature using a sourdough temperature chart: colder dough = longer proof.)
4. Divide and Shape – Once proofed, divide the dough into 5 equal pieces (~330g each). Shape each piece into a batard (oval loaf) and place in a small banneton. Let rest for 10 minutes, then gently stretch and tuck (or “stitch”) the dough creating a seam down the middle. Refrigerate overnight (~12–18 hours).
5. Bake – Preheat your oven to 450°F (232°C) with Dutch oven lids on. If using oval Dutch ovens, bake two loaves at a time. For round Dutch ovens, bake one loaf at a time. Flip dough out onto parchment paper. Score the dough with a sharp blade. Bake for 20 minutes with the lid on, then remove the lid and bake an additional 10 minutes, or until the internal temperature reaches 210°F (99°C).
6. Notes & Tips – Adjust proofing time based on dough temp.
