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

  • 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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