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dancing james

Suitably yellow inside

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Jonny69 in reply to @dancing james

This looks amazing! What weight roasted squash did you use to what weight flour? I can feel a pumpkin version coming on...

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dancing james in reply to @Jonny69

225 leaven
100 water
750 beetroot or squash purée (roasted, blitzed and water added to give consistency of apple sauce)
800 white
200 rye
20 salt
400 feta
Teaspoon cracked pepper

Make dough on second or third stretch and folds add cheese.

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