495 gr Beetroot purée
330 gr sourdough
175 gr water
15 gr salt
1000 g bakers flour
1 gr dry yeast ( not essential just for boosting)
50 gr olive oil
First step to do is to feed the starter:
Mix 330 gr of starter with 175 gr of water and 175 gr of baker flour, to be taken from the main recipe.
Mix it roughly and let prove for about 2-3 hours or until this first dough start to bubble.
Next step is to prepare the the autolyse of the rest of the flour, the salt and the Beetroot purée. Mix into your dough machine for at least 8 minutes on speed 1.
After at least 40 minutes of rest of the autolyse , and if the starter shows any sign of activity, it’s one to mix the 2 composts together.
Knead for about 15 minutes then rest in a bulk container for about 2 hours, folding it at least every 15 minutes.
Now would be time to shape it and put it into 3 banneton ( sourdough proving baskets) Keep in the fridge for about 7-12 hours.
Turn on the oven, put on the bottom of it a tray filled with water, and set the temperature to 250° c.
If you have a stone tray or baking tray, heat it up properly and flip the bread onto the stone and bake for about 35-45 minutes or until on the bottom the bread sounds hollow.
Is case it is crunchy, smell it, but make sure you rest it enough before you’ll slice it.
With love, passion and respect