Beetroot sourdough

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Makes 1 loaf

Ingredients(includes starter)1 loaf, gBaker’s %
AP Flour - 340g,
Rye - 60g.		463100%
Water - 200g24753.4%
Salt81.7%
Beetroot, baked, shreded (assumed 25% liquids)18038.9%



TOTAL898194%

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

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