Ingredients
375g White Organic Strong Bread Flour
175g Khorasan (Kumat) Flour
100g Sourdough Starter (1:1)
1 Large Uncooked Peeled Beetroot (grated or a few seconds in a food processor)
10g Salt
340g Water
Method
- Mix dry ingredients
- Add water
- Add Beetroot and mix to form a dough
- Rest for 30 minutes
- Stretch and fold the dough until it becomes smooth
- Prove until doubled in size
- Shape dough and fold to increase the structure strength
- Place in a banneton and allow to rise
- Bake at 230c for 45 minutes in a Dutch Oven (or preferred baking utensil)
If the dough is allowed to rise very slowly it should keep it's pink colour when baked