Preparation

• In a mixing bowl, combine the bread flour and water, mixing until no dry flour remains.
• Add the sourdough starter and salt, mixing until well incorporated.
• Add beet juice or food coloring to achieve the desired pink color, mixing thoroughly.
• Cover the bowl with a damp cloth and let it rest for about 30 minutes.
• Knead the dough for about 10 minutes until it becomes smooth and elastic.
• Place the dough in a lightly oiled bowl, cover, and let it rise until doubled in size, about 4-6 hours.
• Once risen, shape the dough and place it in a proofing basket.
• Let the dough proof for another 1-2 hours.
• Preheat the oven to 450°F (230°C) with a Dutch oven inside.
• Carefully transfer the dough into the hot Dutch oven, cover, and bake for 30 minutes.
• Remove the lid and bake for an additional 15 minutes until golden brown.
• Let the bread cool on a wire rack before slicing.