Beetroot sourdough
Makes 1 loaf Ingredients(includes starter) 1 loaf, g Baker’s % AP Flour - 340g, Rye - 60g. 463 100% Water - 200g 247 53.4% Salt 8 1.7% Beetroot, baked, shreded (assumed 25% liquids) 180 38.9% TOTAL 898 194% Sourdough starter (rye), 75% hydration - 110g mixing Mix all ingredients fermentation 3-4 hrs hrs proofing 60 minutes at room temp, 8-10 hrs in refrigerator. baking Bake in a steamed oven at 230°C for 15 minutes lower the temp to 210 °C and continue to bake for 25-30 min