The red beet root powder color unfortunately baked out, so if you would like a more vibrant red, see notes at the bottom for the red dough.

Ingredients:

Red dough:

• 166g bread flour
• 116g water
• 6g (1.5 tsp) red beet root powder
• 10g honey
• 35g active, bubbly starter
• 4g (~3/4 tsp) kosher salt

White dough:

• 166g bread flour
• 116g water
• 1 tsp vanilla extract or vanilla bean paste
• 10g honey
• 35g active, bubbly starter
• 4g (~3/4 tsp) kosher salt

Blue dough:

• 166g bread flour
• 116g water
• 4g (1 tsp) spirulina powder
• 10g honey
• 35g active, bubbly starter
• 4g (~3/4 tsp) kosher salt

Inclusions:

• Freeze dried strawberries
• Freeze dried blueberries
• Red and blue sprinkles

Start by adding the water, starter, and honey to 3 separate bowls. Then add the beet root powder to one bowl, the spirulina powder to another, and the vanilla extract to the last. Mix each until milky.

Next add the flour to each. Then (cleaning hands and spoons between each), mix them first with a spoon until they start to form a shaggy dough. Then continue mixing by hand until all flour is incorporated and color is evenly distributed. Cover them and set aside for 1 hour. Measure your salt into 3 dishes, and set near your mixing bowls to add later.

After 1 hour, add the salt and perform your first stretch and fold on each dough. Cover again and rest for 30 minutes. You will perform 3 more sets of folds (I prefer coil folds), each 30 minutes apart. During the second or third fold, add some lightly crushed strawberries to the red dough, lightly crushed blueberries to the blue dough, and sprinkles to the white dough.

For your final fold, you will transfer all three doughs into one clear glass bowl to finish their bulk ferment together. I like this bowl with markings on the side to track my rise easier. You will let it rise by about 75%.

Lightly mist your counter and dump your dough out. Spread it gently into a rectangle, being careful not to tear it. Next you will trifold the dough. Then roll it tightly, pinching the sides as you go. Using cupped hands, pull the dough towards yourself to create surface tension.

Transfer your dough seam side up to a rice flour dusted banneton or tea towel lined bowl. Cover and refrigerate for 12-24 hours (I usually do overnight).

Preheat your oven and dutch oven to 450F. Remove your dough from the fridge after the oven is preheated. Flip onto parchment paper or a bread sling, dust with rice flour, and score. Bake in your dutch oven covered for 30 minutes. Then remove the lid and lower the heat to 400F. Bake at 400F for an additional 25 minutes, or until internal temperature is 205-210F. Cool for at least 2 hours before cutting.

Notes:

For a more vibrant red dough, you can use the technique I used in my strawberry shortcake loaf.

• 166g bread flour
• 127g pureed fresh strawberries
• 35g active, bubbly starter
• 4g (~3/4 tsp) kosher salt