MAKE A RED, WHITE & BLUE SOURDOUGH W ME!! ❤️🤍💙 #semiquincentennial #sourdough, by Kaydee and Tyson on YouTube. 3 min 1 s.
- Video length
- 3 min 1 s
- Time to do it
- About 1 day, mostly hands-off
- Difficulty
- Medium
- Steps
- 8
What you need
Steps
Feed your starter 6 to 12 hours before you mix so it doubles in size and peaks.
Mix 500 g bread flour, 350 g water, 100 g active starter and 10 g salt. Rest the shaggy dough 45 minutes.
Divide the dough into three equal pieces. Knead 2 tsp freeze-dried berry powder into one and 2 tsp butterfly pea powder into another. Leave the third plain.
Bulk ferment all three bowls 4 to 6 hours at room temperature, folding every 30 minutes for the first 2 hours, until the dough rises by about half.
Shape each piece into a tight ball. Stack them white, red, blue in a floured banneton, or roll them into a log so the colours stay in bands.
Cover and chill 12 to 18 hours. Cold dough holds its shape and slices with cleaner colour lines.
Score the top with a lame, cutting about 1 cm deep in a star or diagonal pattern so the coloured layers show.
Bake in a Dutch oven preheated to 250C (480F) for 20 minutes with the lid on, then 230C (450F) for 20 to 25 minutes with the lid off.
Tips and common mistakes
Use freeze-dried powders, not fresh or frozen fruit, which add water and dull the colour.
Keep the three pieces separate until shaping, or the colours turn muddy.
Let the loaf cool for at least 2 hours before slicing so the crumb does not smear.
Preheat the Dutch oven fully, or the loaf will spread instead of springing up.
Questions
Can I use gel food colouring instead of powders?
Yes. Add a drop or two of gel colouring to each portion and knead it in until the colour is even. Powders give a deeper, more natural look but both work.
Why did my colours blur together?
The dough was likely over-proofed or folded too much after layering. Keep the layers thick and handle the dough gently once the pieces are stacked.
Can I skip the overnight fridge rest?
You can bake the same day after a full bulk ferment, but the cold rest firms the dough and gives much sharper colour bands when you slice.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
