This recipe makes 1 loaf . With our videos you can learn how to shape the loaf in all different sizes and fun ideas.
Very important when using coloring to mix with rice flour and them apply to the bread. We use our superfoods with mixed a rice flour in all our videos.
The dough is made the night before and proofs overnight on the counter (10-12 hours) and bakes in the morning.
In the morning it’s stretched, folded and shaped, with 1 hour more of rising time before baking for 35 minutes. Because my schedule allows me to be home in the mornings, this bread schedule works well for me.
It’s very flexible too and can be placed in the fridge if plans change, and something comes up, and I can’t bake in the morning, slowing the process down.
Inversely, you could mix the dough early in the morning and bake it that night. Up to you.
4 cups organic white bread flour spooned and leveled (520 grams total flour
2 teaspoons fine sea salt (12 grams)
1 7/8 cups water (385 grams)
1/3 cup homemade sourdough starter or store-bought starter (90 grams) fed 8-12 hours earlier, using it slightly after peaking (For a more “sour” taste, use an unfed starter, 4–6 days after feeding if refrigerated)
1tbsp The Organic Lab Beetroot Powder for RED
1 tbsp of The Organic Lab Butterfly Pea for Blue or Purple
1 tbsp of The Organic Lab Curcumin for Yellow
1 tbsp The Organic Lab Activated Charcoal for Black
1 tbsp of The Organic Lab Matcha for Green
Twelve hours before mixing your dough, feed your sourdough starter, leaving it out on the counter making sure it doubles in size within 6 hours. OR, if you keep your starter in the fridge and fed it in the last 7 days- it is OK to use it straight from the jar, cold, without feeding. Best to use starter after it peaks, when it is “hungry”. Or if store bough use directly .
Use a kitchen scale if this is your first loaf. Weigh the flour in a medium bowl (***zero-ing out the weight of the bowl). Then add salt, spices, seeds. Mix starter and water in a small bowl until cloudy and well mixed. Pour the starter-water into flour incorporating all the flour using a fork or wood spoon. It should be a thick, shaggy, heavy, sticky dough. Mix for about 1-2 minutes using the wood spoon– it will be hard to mix. Don’t worry about tidy dough here, just get the flour all mixed in and cover with a wet kitchen towel and let rest 15 minutes. It will loosen up as it rests. (Alternatively, mix starter and water in the bowl first, then add the salt and flour.
Do the first set of stretches and folds. With one wet hand (put a bowl of water next to you) pull the dough from one side and stretch it upward, then fold it up and over to the center of the dough. Quarter turn the bowl and repeat, stretching up and folding it over the middle, repeat for about 30 seconds or until the dough gets firm and resists. This helps strengthen the gluten. Cover, rest, and repeat the process 15 minutes later. With wet fingers, stretch up and fold over, turning, repeating, for 30 seconds until the dough gets firm and resists. Then turn the dough over in the bowl. Yes, you could do this a couple more times if you would like to build the gluten, but not imperative.
Proof overnight, at room temp. Cover the bowl with plastic wrap, wax wrap, or a damp kitchen towel (to keep the moisture in) and place it on your kitchen counter for 8-12 hours.
Check the dough in the morning. The dough should have expanded, with a slight springy dome to the top. It won’t necessarily double in size ( maybe 1.5 -1.75 times bigger) but will have expanded. Do the POKE TEST: With a floured finger, poke into the dough. If it indents easily and mostly springs back to its original shape, it has probably risen enough. If it feels firm or very hard to indent, let it rise longer. If it feels loose, runny, or indents too easily or doesn’t spring back, it is most likely over-proofed (bake it anyways).
Line a high-sided bowl with parchment. but if you are unsure about yours, spray oil your parchment lightly before putting the dough in it. (If you are a seasoned bread baker, you do not actually need parchment -this is only for easier transport only, bread will not stick to the inside of a dutch oven.) I like using a high-sided medium-sized bowl versus a flat or shallow bowl to help shore up the sides. You can also use a rice-floured Banneton (bread proofing basket) if you have one.
Strech and Shape the dough
FINAL RISE and PREHEAT OVEN: Place the bowl in the refrigerator for one hour uncovered which will firm up the bread, and make scoring easier and help boost “oven spring”. It won’t rise in the fridge. (You could also keep it in the fridge for 3-4 hours if you want to bake later.) Preheat the oven (for 1 FULL hour) to 500F-220 celsius with your dutch oven inside and lid on . If you have convection- use it. You can also bake the bread at 450F - 220 c or 475F. You want your oven as hot so don’t skimp on the preheat. I usually preheat for 1 full hour.
BAKE. Place dutch oven in the middle of the 500F-220C oven for 20 mins with convection on, 25 minutes w/no convection (or 28 minutes at 450F-200c). Remove lid. It should be puffed and just lightly golden and internal temp close to 200F (if not, put lid back on for a few more minutes). Lower heat to 450 F, continue baking 10-15 minutes until deeply golden and internal temp reaches 204- 208F. No pale loaves please, let them get golden! (For a less “crusty” loaf, increase covered baking time, lower uncovered baking time. You can play with this for desired results.)
COOL: It will smell heavenly. Remove from the dutch oven, let it cool 1 hour on a rack or tilted up on its side, before slicing so you don’t let the steam out and don’t smash it- be patient. This is the hardest part. 😉. Take a picture! Feel proud. You did it!
NO Dutch Over? If you don’t have a dutch oven, you can try baking your bread on a sheet pan,covered with a large metal bowl or pyrex bowl to keep the steam in. It will yield a flatter loaf but it does work. Bake 25-30 minutes covered, remove the bowl, bake until golden 10-15 more minutes until golden, and be sure to check internal temp with a thermomether.. It may take a few practices tries to perfect this.
- Serving Size
- 1 slice
- per serving
- 0.2 grams
- 499.1 milligrams
- 28 grams
- 5.1 grams
- 4.2 grams