Stunning Pink Sourdough Bread Recipe (Natural Dragon Fruit Swirl)
Turn your weekly bake into a work of art with this stunning Pink Sourdough Bread! Made with 100% natural dragon fruit powder, this loaf features a mesmerizing swirl of vibrant pink and classic white dough that is sure to impress. As seen in the photos, the color is eye-popping, and the crumb is open and airy, making it a showstopper that tastes as good as it looks.
Beyond its beautiful appearance, this bread delivers the classic artisan sourdough experience. It boasts a dark, caramelized crust and a soft, chewy interior with a signature sourdough tang. The dragon fruit powder has a very mild, slightly sweet flavor that doesn’t overpower the natural taste of the bread, making it perfect for savory sandwiches, avocado toast, or just slathered with butter.
Secrets to the Perfect Pink Sourdough Bread
Why It Works
This recipe works by using a simple, natural ingredient to create a visual masterpiece without any artificial additives. The **”marble effect”** is achieved by dividing your main dough and coloring one half with vibrant dragon fruit powder. The powder provides that intense pink hue without altering the dough’s structure. The distinct **”two-tone crumb”** with its large, irregular holes is a result of gently layering the two colored doughs together during the final shaping process.
A specific technique visible in the photo is the **laminated swirl**. By laminating (stretching out) and layering the pink and white doughs before rolling them up for the final shape, you create distinct pockets and ribbons of color throughout the loaf. This method preserves the integrity of the dough layers and results in the beautiful, defined contrast seen in every slice.
Chef’s Tips
- Adjusting Hydration: Dragon fruit powder is a dry ingredient that can absorb moisture. You may need to add an extra splash of water (10-20g) to your pink dough during the mixing phase to match the hydration and consistency of the plain white dough. A stiffer pink dough won’t swirl as nicely.
- Quality Matters: For the most vibrant color, use a high-quality, 100% pure freeze-dried dragon fruit powder. Some cheaper brands may be mixed with fillers or have a duller, brownish tint. The vibrant pink you see comes from a pure product.
- Don’t Overmix for Swirls: To achieve distinct swirls like those in the photo, do not fully knead the two colored doughs together. Gently layer them during shaping. If you overmix them, you will end up with a uniform light pink loaf instead of a marbled one.
Slice this beautiful bread for a special brunch and pair it with our creamy Homemade Butter for a simple, delicious treat.
Storage
Store the baked bread cut-side down on a wooden cutting board for up to 2 days at room temperature. This helps keep the crust crisp. For longer storage, slice the entire loaf, place sheets of parchment paper between the slices, and freeze in an airtight freezer bag for up to a month. You can toast slices directly from frozen.
Substitutions
Dragon Fruit Powder: If you cannot find dragon fruit powder, you can substitute it with other natural food coloring powders like beetroot powder or purple sweet potato powder. Be aware that the final shade of pink/purple and the flavor profile will vary slightly. Bread Flour: For the best chewy texture and open crumb, bread flour is recommended. You can use all-purpose flour, but the loaf may not rise as high and the crumb may be slightly tighter.
Ingredients
500 g
350 g (plus an extra splash for the pink dough)
150 g, bubbly and fed
10 g
10 g (for coloring half the dough)
Shopping Tip
For best results, gather all ingredients before you start cooking. Fresh ingredients will give you the most flavorful results.
Instructions
In a large bowl, whisk the water and sourdough starter. Add flour and salt. Mix until a shaggy dough forms.
Divide the dough in half (approx. 500g each). Leave one half white. To the other half, add the dragon fruit powder and a splash of water (approx. 10g). Pinch and fold the dough to incorporate the powder fully until it is a uniform pink.
Place both doughs in separate bowls. Cover and let ferment at room temperature for 4-6 hours, performing 3 sets of stretch and folds on each dough every 45 minutes.
For the final shaping, gently stretch out both doughs into rectangles on a lightly floured surface. Lay the pink dough on top of the white dough. Roll them up together like a jelly roll, then shape into a batard or boule to create the swirl pattern.
Place the shaped dough seam-side up in a dusted banneton. Cover with a plastic bag or shower cap and refrigerate overnight (12-15 hours).
Preheat a Dutch oven in your oven to 450°F (230°C) for at least 30 minutes. Carefully turn the cold dough out onto parchment paper, score it, and place it in the hot Dutch oven. Bake covered for 20 minutes. Remove the lid, lower the temperature to 425°F (220°C), and bake for another 20-25 minutes until the crust is a deep golden brown. Cool completely on a wire rack before slicing.
Serve this recipe straight from the kitchen for the best taste and texture. It's sure to become a favorite that you'll make again and again.
Frequently Asked Questions
→ What type of ingredients work best for this dish?
Use the freshest ingredients available for the best flavor and texture results.
→ Can I make substitutions?
Yes, feel free to swap ingredients based on your preferences or dietary needs.
→ How do I store leftovers?
Store in the refrigerator and reheat gently to maintain the best texture.
Stunning Pink Sourdough Bread Recipe (Natural Dragon Fruit Swirl)
Turn your weekly bake into a work of art with this stunning Pink Sourdough Bread! Made with 100% natural dragon fruit powder, this loaf features a mesmerizing s
Ingredients
Instructions
In a large bowl, whisk the water and sourdough starter. Add flour and salt. Mix until a shaggy dough forms.
Divide the dough in half (approx. 500g each). Leave one half white. To the other half, add the dragon fruit powder and a splash of water (approx. 10g). Pinch and fold the dough to incorporate the powder fully until it is a uniform pink.
Place both doughs in separate bowls. Cover and let ferment at room temperature for 4-6 hours, performing 3 sets of stretch and folds on each dough every 45 minutes.
For the final shaping, gently stretch out both doughs into rectangles on a lightly floured surface. Lay the pink dough on top of the white dough. Roll them up together like a jelly roll, then shape into a batard or boule to create the swirl pattern.
Place the shaped dough seam-side up in a dusted banneton. Cover with a plastic bag or shower cap and refrigerate overnight (12-15 hours).
Preheat a Dutch oven in your oven to 450°F (230°C) for at least 30 minutes. Carefully turn the cold dough out onto parchment paper, score it, and place it in the hot Dutch oven. Bake covered for 20 minutes. Remove the lid, lower the temperature to 425°F (220°C), and bake for another 20-25 minutes until the crust is a deep golden brown. Cool completely on a wire rack before slicing.
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Tools You'll Need
- Dutch Oven
- Banneton (Proofing Basket)
- Bread Lame
- Digital Scale
Recipe Tags
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