Well friends, today I present to you my Pandoro with Beetroot Sourdough Starter. It all started from the idea of making my red velvet pandoro with sourdough starter but without coloring. I wanted to make it as artisanal and natural as possible. So I wanted to replace the red velvet’s red coloring with natural beetroot powder extract. The raw pandoro color was perfect, but as with all natural dyes, they lose much of their color during baking, and this is the result: a pandoro with a wonderful taste and perfect structure, but slightly colored. That does not detract from recommending you to make it calmly even if you want without beetroot powder, naturally you will get a perfectly artisanal pandoro like from a pastry shop but not red like my now much-appreciated red velvet pandoro with its intense and unmistakable color.
- Cost: Very economical
- Rest time: 20 Hours
- Preparation time: 2 Hours
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, New Year's Eve
Ingredients for 1 Dough
- 8 1/2 oz Manitoba flour (W330/350)
- 6 1/2 tbsp water
- 7 tbsp sugar
- 4 1/2 oz sourdough starter (refreshed 3 times)
- 3 7/8 oz butter (obtained from churned cream)
- 6 tbsp egg yolks
- 1 orange (grated peel (organic))
- 2 tsp orange juice (organic)
- 1 vanilla (bean)
- 1 tsp honey (1 heaping teaspoon, preferably organic)
- 1 dough (tripled in volume)
- 3 tbsp water
- 3 tbsp sugar
- 1 tsp barley malt (If you don't have it, don't replace it with honey, omit it)
- 4 1/4 oz Manitoba flour (W330/350)
- 4 1/4 oz butter (obtained from churned cream)
- 3/4 oz cocoa butter (or white chocolate)
- Orange emulsion (prepared beforehand)
- 6 tbsp egg yolks
- 2 tbsp dehydrated beetroot powder
Tools
- 1 Stand Mixer
- 01 Mold for pandoro
Steps
Start the first dough by combining the sugar with the water
Insert the syrup into the stand mixer and add the sourdough starter refreshed three times
Work with the stand mixer until you see the formation of foam.
At this point, gradually add the flour.
Work until the mixture detaches from the sides.
Now add the yolks in three stages.
Do the veil test.
Change the hook and insert the hook attachment and continue working
Gradually add the soft butter and work until you get a smooth dough that easily detaches from the sides of the stand mixer.
Make a series of folds, shape the dough
Place in a tall and square container with an elastic band marking the rising point. Let rise overnight.
Prepare the emulsion by combining the orange juice, honey, orange peel, and vanilla. Cover and leave in the fridge overnight.
In the morning, you will find the dough more than tripled.
Proceed with the second dough. Always combine the water and sugar
Insert into the stand mixer and add the beetroot powder.
Add the first dough
Gradually add the flour
Do the veil test
Add the yolks in three stages
The emulsion with the white chocolate
And the butter gradually
Work with the hook attachment until you get a smooth composition
Make some folds and shape
Transfer into the well-buttered pandoro mold and let rise
It should reach the surface of the mold.
Preheat the static oven to 392°F, insert the pandoro, and lower the temperature to 302°F in the lowest part of the oven, lower the temperature to 302°F, and bake for 50 minutes.
