Pauls Beetroot Sourdough 400g

661 grams all-purpose flour, 189 grams bread flour, 95 grams whole wheat flour, 170 grams beets (about 2 medium), roasted, cooled, 120g sourdough starter (~ 1/2 cup), 9g salt (1 1/2 tsp).

Combine a portion of the water in the recipe with the beetroot and puree until smooth. Add the vitamin C tablet(s) and mix thoroughly. Combine all ingredients except the reserved water into a bowl and mix thoroughly. Add some or all of the reserved water based on your preferred dough hydration. Over the next two hours, stretch and fold or coil fold the dough with about a half-hour rest in between each session.