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Sourdough Purple corn

The ingredients:

300 grams of white flour
100 grams bread flour
265 grams of water from which you will add 200 grams of the vegetable juice ( carrot juice, red beet juice etc.)
250 grams of leavain or SD starter at 100% hyd ( Make a leavain: Mix 125 grams water 125 grams flour with 2 tablespoon SD
13 grams of salt
2 tablespoons olive oil
1/4 tea spoon citric acid (optional)** it helps to keep the color of the veggies from changing

The methods:
Mix the flour and water with autolyse for 2 hours in the refrigerator
Take it straight to the mixer with a kneading hook.
Slowly add the leaven till well combined. Then add the salt and then add the oil.
Increase medium speed to 10 minutes Stretch & Fold every hour
Three times and then retard for 8 hours in the refrigerator
Pull out and let the dough warm up for a little (1.5 - 2 hours)

The Baking
Pre-shape and bench rest 45mins.
Final shaping and placed in a basket sprinkled with a mix of rye and rice flour.
Basket proof for 1.5 hours.
*** before baking, place the basket in the freezer for 20 mins.
Preheat the oven 550F (right after entering to the oven lower 525F)
on a parchment paper sprinkle a little corn meal or semolina
invert the loaf, brush lightly to remove access of flour from the top
score the loaf wait a minute or so…
Bake in DO or steams 525F for 25 mins, uncover or no steam 12 mins.
** to get a brittle crust keep the loaf in and switch to convection on 410F 10 min

For the purple corn liquid:
place 3-4 cobs in 500 grams spring water and simmer for a few good hours very low heat to get a nice deep rich purple color
strain the liquid and bring it back to a simmer for another 45 mins. let it cool completely before using
The kernels can be grind and add 1/2 a cup to the vmix if desired.