This one turned out great. I started at a lower hydration and added water as needed to make the kind of dough I’m used to. With vegetable purees the water content is not going to be the same so always start low.
I upped the starter a bit as well.
| Total Formula | Starter | Final Dough | |||
| Ingredient | % | grams | % | grams | grams |
| all purpose flour | 15.00 | 45.00 | 100.00 | 45.00 | |
| bread flour | 60.00 | 180.00 | 180.00 | ||
| white whole wheat flour | 25.00 | 75.00 | 75.00 | ||
| water | 42.50 | 127.50 | 100.00 | 45.00 | 82.50 |
| beet puree | 44.00 | 132.00 | 132.00 | ||
| 100% hydration starter | 90.00 | ||||
| fine sea salt | 2.50 | 7.50 | 7.50 | ||
| TOTAL | 174.00 | 567.00 | |||