Roasted Beet Sourdough
This was a beet sourdough with 36% roasted beet, 25% Hard Red Winter Redeemer, 5% rye, and 70% KABF. The hydration was 70% + the liquid from the beets. I did a 2 hour autolyse and let the bulk go for 6 hours (kitchen was 64 degrees). The oven spring was fine, but maybe the bulk could have gone shorter. Interestingly I made a leek loaf simultaneously and those loaves had huge oven spring. Maybe the beets sped up the fermentation?
The crumb isn't super open, but I think it's fair for a vegetable loaf.