Rarer Than Rubies
This week, Wednesday specifically, ends my course in altMBA. I'm still processing what it all means, but like all good and challenging things I won't be the same.
I knew I wanted to make a Ruby (the name of my cohort) inspired bread. So I give you- Ruby swirl. I made 2/3's recipe of plain, white sourdough. I reserved tops and tails of beets I roasted and blitzed them. Using the juice and two heaping spoonfuls of beet pulp in the dough to turn it into the most fantastic bright pink color.
After the bulk fermentation I divided each batch into 3 pieces and let them bench rest. Then when it came time for shaping, I brushed off as much flour as possible then I stretched a plain white out and placed a stretched out (trying to match size) on top. Pushing little dimples in the stacked dough to help seal them together and then shaped them. I had a little bit of mixed sesame seeds left over so two got topped with seeds. You can see my pigeon scratch bread notes below.
In an attempt to do a bread stencil I cut out a ruby-ish stencil from a bit of junk mail. It was tougher than thought since I don't have an Exact-o knife and had to use a real knife. Not the best decision, but it worked out okay. The shape didn't stay very well, but for my very first try, not bad!
Now! For the reveal! Plot twist, the pink beet turned brown! There are a few tiny specs of pink from the beet pulp that wasn't emulsified in the dough. It was a surprise, and not expected at all. The taste is like a slightly earthier wheat bread. But oh man, I forgot how much I loved white sourdough. It's soft, chewy and excellent toasted.