Pink Sourdough Bread

Pink Swirl Sourdough Bread cut in half next to a pink and white napkin.

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4.42 from 17 votes

This adorable swirled pink sourdough bread is made with dragon fruit powder for a vibrant, pop of color in every slice.

Prep Time15

Cook Time40

Proofing Time6

Total Time6 55

Course: Bread

Cuisine: American

Servings: servings

Author: Emily Christensen

Equipment

Ingredients

Plain dough

175 grams warm water ¾ cup
75 grams active sourdough starter ⅓ cup
5 grams salt 1 teaspoon
250 grams bread flour 1 ¾ cup

Pink dough

175 grams warm water ¾ cup
75 grams active sourdough starter ⅓ cup
5 grams salt 1 teaspoon
10 grams Kate's Natural dragon fruit powder (you need to use this brand) 1 Tablespoon
250 grams bread flour 1 ¾ cup

Instructions

Feed sourdough starter: Four hours prior to making this loaf mix together 50 grams of active sourdough starter, 50 grams flour, and 50 grams of water. Let sit in a warm spot to double in size.
Mix the plain dough: Once the sourdough starter is ready begin mixing your dough. If you want the swirled loaf you will need to make 2 doughs, one with the dragon fruit powder and one without. Start by making the plain loaf by adding 175 grams warm water to a container with straight sides or a medium clear bowl. Add 75 grams of sourdough starter and 5 grams of salt to the water. Mix with a danish dough whisk (10% off with link), your hands, or a large spoon. Add 250 grams of bread flour and mix until the dough is shaggy and the flour is incorporated.
175 grams warm water, 75 grams active sourdough starter, 5 grams salt, 250 grams bread flour
Mix the pink dough: To a second straight edge container add 175 grams of warm water along with 75 grams of active sourdough starter, 5 grams of salt, and 10 grams of dragon fruit powder. Mix with a danish dough whisk (10% off with link), your hands, or a large spoon. Add 250 grams of bread flour and mix until the dough is shaggy and the flour is incorporated.
175 grams warm water, 75 grams active sourdough starter, 5 grams salt, 10 grams Kate's Natural dragon fruit powder (you need to use this brand) , 250 grams bread flour
Cover and rest: Cover the dough with a lid or dinner plate so the dough doesn't dry out. Let sit for 30 minutes in a warm spot. For a similar timeline as listed in the sample schedule keep the dough temperature at 75 degrees Fahrenheit.
Stretch and folds: Perform a set of stretch and folds (pull dough out and then fold over itself, turn bowl and perform on other 3 sides) or coil folds every 30 minutes on each dough. Perform 3 sets. The goal is to get the dough to pass the windowpane test, described in more detail in the post. You can add your mix-ins in the first set of stretch and folds.
First Rise: Let the dough rest on the counter in a warm spot to finish bulk fermentation. Bulk fermentation is done when the dough is jiggly, domed on top, bubbly on the sides, and risen 40-50%. If it does not show these signs, continue to let the dough rise. At a dough temperature of 75 degrees Fahrenheit my dough is ready in about 4 hours from the time it is mixed.
Preshape: Dump the plain loaf of dough onto the counter. Spread the dough out into a large rectangle. Do not spread it so thin that you can see through it. Dump the pink dough on top and spread into a large rectangle to match the dough underneath. Fold the dough like a trifold, starting with one side bringing it on top of itself two-third of the way. Fold the other side on top. This will make a long log. Roll up the dough like a cinnamon roll. Let the dough rest for 20-30 minutes uncovered. See pictures in the blog post for reference.
Final Shape: To avoid messing up the swirl inside do not completely reshape this. Begin by pinching the sides together to seal them.
To make a round loaf make a cupping shape with your hands and rotate the dough counter clockwise towards you creating a round smooth ball. Lightly flour a basket with rice flour (or all purpose flour) and turn the dough upside down into the basket.
To make an oval loaf turn the dough over and then gently place your hands under the sides of dough and bring your hands together so the dough meets in the middle. Place the dough in a lightly floured oval basket. Cover the basket.
Final Rise Option 1: Refrigerator Method (my preferred method)- Place the dough in the fridge overnight for 8-12 hours. Bake the dough directly from the fridge.
Final Rise Option 2: Counter Method- Leave the dough on the counter for 1-3 hours (this will vary depending on temperature of kitchen and strength of starter). Once it passes the "poke" test, meaning when you poke the dough with a lightly floured finger the dough will slowly fill in. If the dough springs back immediately it needs more time and if it does not fill back in at all it is overproofed and needs baked immediately. Place the dough in the freezer while your oven preheats.
Preheat Oven: Once ready to bake preheat dutch oven in the oven at 450℉ degrees Fahrenheit.
Bake: Flip dough onto parchment paper or silicone bread sling and score the bread with a bread lame or sharp knife about a quarter inch deep at a 45 degree angle on one side of the dough following the curvature of the loaf. Bake the bread for 30 minutes with the lid on. Take the lid off and bake for another 10 minutes. The bread should sound hollow when you knock on the bottom, this will tell you the bread is cooked through.
Remove the bread from the dutch oven and allow to cool on a cooling rack before slicing. The bread should sound hollow when you knock on the bottom after coming out of the oven, this will tell you the bread is cooked through.

Notes

To ensure the loaf bakes up pink use Kate's Naturals Dragon Fruit Powder. Many dragon fruit powders will bake up pale.
For an all pink loaf make one batch of dough with 20 grams of dragon fruit powder.
If you prefer to proof your loaf on the counter overnight use my simple overnight sourdough bread recipe.
For best results I recommend using the gram measurements instead of cups, as it will be much more accurate.
Timing will depend on the temperature of your dough and the activity level of your starter. Watch your dough versus the clock.
Find step-by-step photos of the process in the post above.

Nutrition