Todays loaf

Played around with some beet powder for an added visual effect. Adds a unique flavor too.

383g KA bread flour.
67g KA Golden Wheat.
380g water.
100g starter.
25g beet powder.
12g salt.
0.5g vitamin C powder (to help retain color).
Mix everything to form a shaggy dough. Fermentolyse for 1 hour. Two sets of stretch and folds every 40 minutes. Three sets of coil folds every 40 minutes. Let bulk for a total of 5.5 hours. Shape and into banneton. 2nd proof for 30 minutes, then into fridge for cold retard (20 hours).

Baked for 25 minutes @ 500F covered, 20 minutes @ 450F uncovered.