Rainbow Sourdough Loaf

A Rainbow Sourdough Loaf is a vibrant and visually stunning variation of traditional Sourdough bread, infused with natural colorings to create a spectrum of hues within the loaf. Furthermore, the Rainbow Sourdough Loaf celebrates the traditional art of bread-making and adds a splash of creativity and joy with its vibrant, naturally derived colors.

Rainbow Sourdough Loaf Ingredients

• Active Sourdough Starter
• Warm Water
• Pink Salt
• Raw Honey or Agave Syrup
• Organic Bread Flour
• Matcha Powder
• Turmeric Powder
• Dragon Fruit Powder
• Blue Spirulina Powder

Crafting the Rainbow Sourdough Bread Dough

1. First, in a Bosch Universal Mixer, combine all of the ingredients, except the Matcha, Blue Spirulina, Turmeric, and Dragonfruit powders.
2. Next, turn the lid on top of the mixer to a speed two.
3. Then, as the dough begins to come together, increase the speed.
4. Finally, once the dough has pulled away from the sides of the bowl and is slightly sticky in texture, it is done!
   • Note: You want your Sourdough bread dough to be sticky, but not too sticky to where it doesn’t come off your hands when you take it out of the mixer.

Combine the Ingredients Except the Powders

Mix the Dough Ingredients in the Bosch Universal Mixer

Dividing and Naturally Coloring the Dough

1. Once the initial Sourdough loaf dough is ready, divide it into four bowls.
2. Next, place two tablespoons of the Matcha, Blue Spirulina, Turmeric, and Dragonfruit powders across the four bowls (one flavor and color in each bowl).
3. Then, using the Bosch Universal Mixer or your hands, combine the powders into the Sourdough loaf dough.
   • Note: To disperse the powders evenly throughout the dough, I would recommend combining the powders with a tablespoon of water. Then, knead or mix it into the dough.
4. Finally, place the colored dough back into the bowls, cover them with a tea towel, and let them rest for 30 minutes.

Divide and Naturally Color the Dough

Stretching, Folding, and Laminating the Rainbow Sourdough Loaf

1. Once the dough has rested for 30 minutes, take each colored dough and pull the sides out and into the center. Round the dough into a ball.
2. Next, cover the bowls with a tea towel and let them rest for another 60 minutes or 1 hour.
3. Then, remove the dough from each bowl and gently flatten them on a kitchen surface.
4. Next, starting with one colored dough, place it on the counter and stack the other colored dough on top.
5. Then, press the rainbow dough together. Pull each of the sides to the center of the dough and round it into a ball.
6. Next, place the multi-colored Sourdough ball of dough into one, larger mixing bowl, and cover it with a tea towel.
7. Finally, let the Rainbow Sourdough Loaf dough rise until doubled in size, about 4-6 hours.

Remove the Colored Dough and Flatten It on the Counter

Stack Each Colored Dough On Top, Stretch, Fold, and Roll the Dough Into a Ball

Preparing the Rainbow Sourdough Loaf for Baking

1. First, once the Rainbow Sourdough Loaf has doubled in size, place a Le Creuset Dutch Oven into a cold oven and preheat to 450 degrees Fahrenheit.
2. Next, remove the bulked dough and place it onto a sheet of parchment paper.
3. Then, place the dough in the freezer for 10 minutes.
   • Note: This will help two things: 1) The colors will not run as easily and 2) Your scoring design will be more noticeable once the loaf is baked.
4. Next, remove the dough from the freezer and ensure it is in a tight ball. Lightly dust the top of the dough with flour.
5. Then, using a sharp pairing knife or a bread lame, make at least one large slit in the top of the dough and/or whatever bread design you’d like.
6. Finally, let the scored dough rest until the oven is completely preheated.

The Bulked Rainbow Sourdough Loaf

Remove the Bulked Dough and Place It On a Sheet of Parchment Paper

Score the Rainbow Sourdough Loaf

Baking and Cooling the Rainbow Sourdough Loaf

1. Once the oven is preheated, remove the Le Creuset Dutch Oven and place it on the stove.
2. Next, remove the lid of the pot and carefully insert the Rainbow Sourdough Loaf into the Dutch Oven. Cover the bread with the lid.
3. Then, place the Dutch Oven into the oven and bake the loaf, with the lid on, for 20-22 minutes.
4. Next, lower the oven temperature to 435.
5. Then, remove the lid from the Dutch Oven, and bake the loaf, uncovered, for another 20-22 minutes.
6. Next, remove the baked loaf from the oven and carefully remove it from the Dutch Oven.
   • Note: The bread should be a golden brown color when it is fully baked.
7. Finally, allow the Rainbow Sourdough Loaf to cool, on a wire rack, to room temperature before slicing.

Place the Scored Rainbow Sourdough Loaf Into the Preheated Dutch Oven

Bake for 40-45 Minutes, Total

Let the Bread Cool to Room Temperature Before Slicing

Slicing, Serving, and Storing the Rainbow Sourdough Loaf

1. Once the bread has cooled to room temperature, slice the loaf in half.
2. Next, turn the halved loaf on its side and slice it into even slices using a Serrated knife.
3. Then, serve the bread on a wooden board or platter with whipped butter, fresh honey, or jam, or enjoy it on its own!
4. Finally, to store any leftovers, place them in an airtight container and store them on the counter for up to 5 days.

Recommended Products

Rainbow Sourdough Loaf

Yield: 1 Large Loaf or 2 Medium Loaves

Prep Time: 5 minutes

Cook Time: 45 minutes

Additional Time: 8 hours

Total Time: 8 hours 50 minutes

A Rainbow Sourdough Loaf is a vibrant and visually stunning variation of traditional Sourdough bread, infused with natural colorings to create a spectrum of hues within the loaf.

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Ingredients

• 1 c. Active Sourdough Starter
• 1 1/2 c. Warm Water
• 1 tsp. Pink Salt
• 1 tbsp. Raw Honey or Agave Syrup
• 3 1/2 - 4 c. Organic Bread Flour
• 2 tbsp. Matcha Powder
• 2 tbsp. Turmeric Powder
• 2 tbsp. Dragon Fruit Powder
• 2 tbsp. Blue Spirulina Powder

Instructions

Crafting the Sourdough Rainbow Loaf Dough

1. First, in a Bosch Universal Mixer, combine all of the ingredients, except the Matcha, Blue Spirulina, Turmeric, and Dragonfruit powders.
2. Next, turn the lid on top of the mixer to a speed two.
3. Then, as the dough begins to come together, increase the speed.
4. Finally, once the dough has pulled away from the sides of the bowl and is slightly sticky in texture, it is done!
5. Note: You want your Sourdough bread dough to be sticky, but not too sticky to where it doesn't come off your hands when you take it out of the mixer.

Dividing and Naturally Coloring the Dough

1. Once the initial Sourdough loaf dough is ready, divide it into four bowls.
2. Next, place two tablespoons of the Matcha, Blue Spirulina, Turmeric, and Dragonfruit powders across the four bowls (one flavor and color in each bowl).
3. Then, using the Bosch Universal Mixer or your hands, combine the powders into the Sourdough loaf dough. (Note: To disperse the powders evenly throughout the dough, I would recommend combining the powders with a tablespoon of water. Then, knead or mix it into the dough).
4. Finally, place the colored dough back into the bowls, cover them with a tea towel, and let them rest for 30 minutes.

Stretching, Folding, and Laminating the Dough

1. Once the dough has rested for 30 minutes, take each colored dough and pull the sides out and into the center. Round the dough into a ball.
2. Next, cover the bowls with a tea towel and let them rest for another 60 minutes or 1 hour.
3. Then, remove the dough from each bowl and gently flatten them on a kitchen surface.
4. Next, starting with one colored dough, place it on the counter and stack the other colored dough on top.
5. Then, press the rainbow dough together. Pull each of the sides to the center of the dough and round it into a ball.
6. Next, place the multi-colored Sourdough ball of dough into one, larger mixing bowl, and cover it with a tea towel.
7. Finally, let the Rainbow Sourdough Loaf dough rise until doubled in size, about 4-6 hours.

Preparing the Rainbow Sourdough Loaf for Baking

1. First, once the Rainbow Sourdough Loaf has doubled in size, place a Le Creuset Dutch Oven into a cold oven and preheat to 450 degrees Fahrenheit.
2. Next, remove the bulked dough and place it onto a sheet of parchment paper.
3. Then, place the dough in the freezer for 10 minutes. (Note: This will help two things: 1) The colors will not run as easily and 2) Your scoring design will be more noticeable once the loaf is baked).
4. Next, remove the dough from the freezer and ensure it is in a tight ball. Lightly dust the top of the dough with flour.
5. Then, using a sharp pairing knife or a bread lame, make at least one large slit in the top of the dough and/or whatever bread design you'd like.
6. Finally, let the scored dough rest until the oven is completely preheated.

Baking and Cooling the Rainbow Sourdough Loaf

1. Once the oven is preheated, remove the Le Creuset Dutch Oven and place it on the stove.
2. Next, remove the lid of the pot and carefully insert the Rainbow Sourdough Loaf into the Dutch Oven. Cover the bread with the lid.
3. Then, place the Dutch Oven into the oven and bake the loaf, with the lid on, for 20-22 minutes.
4. Next, lower the oven temperature to 435.
5. Then, remove the lid from the Dutch Oven, and bake the loaf, uncovered, for another 20-22 minutes.
6. Next, remove the baked loaf from the oven and carefully remove it from the Dutch Oven. (Note: The bread should be a golden brown color when it is fully baked).
7. Finally, allow the Rainbow Sourdough Loaf to cool, on a wire rack, to room temperature before slicing.

Serving and Storing the Rainbow Sourdough Loaf

1. Once the bread has cooled to room temperature, slice the loaf in half.
2. Next, turn the halved loaf on its side and slice it into even slices using a Serrated knife.
3. Then, serve the bread on a wooden board or platter with whipped butter, fresh honey, or jam, or enjoy it on its own!
4. Finally, to store any leftovers, place them in an airtight container and store them on the counter for up to 5 days.

Notes

If you do not like the flavors listed in the ingredients, you could also try:

• Ube powder
• Green Spirulina
• Lemon (zest and juice a little lemon into your bread dough - almost like the Lemon Poppyseed Loaf recipe)
• Carrot powder
• Hibiscus powder
• Orange (zest and juice into your bread dough),
• Beet powder
• Sweet Potato powder

Get creative and have fun!

Nutrition Information:

Yield: 24 Serving Size: 1/2
Amount Per Serving: Calories: 315Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 106mgCarbohydrates: 64gFiber: 3gSugar: 1gProtein: 11g