Preparation

1. 1

   Step 1 of 9: Blend the pre-cooked beetroot and the water until you get a purée. Transfer it to a clean thin tea towel and squeeze the pulp to obtain 400 ml of juice (add water if needed).

2. 2

   Step 2 of 9: In a bowl, mix the beetroot juice, the yeast, the sugar, the vinegar and, lastly, the flour. Mix until you obtain a sticky dough.

3. 3

   Step 3 of 9: Add the oil and let it rest covered for 5 minutes. Finally, incorporate the salt.

4. 4

   Step 4 of 9: Let the dough rest for 15 minutes, then do the folds in the bowl and repeat the operation after another 15 minutes.

5. 5

   Step 5 of 9: Fold the dough on the work surface, folding it over itself 4 times. Put it back in the bowl, cover and let rise for 3 hours.

6. 6

   Step 6 of 9: Transfer the dough to the oiled baking tray (40x30), fold it in 4, oil it and cover with a tea towel. Let it rise for another 2 hours.