In this bake, I explored how to fold two doughs together to ensure they don’t mix during the bulking phase. Red: 70% beets juice, spelt flour; White: wheat with added oats at 75% water. The taste is more admirable than pure beets bread, as you can taste two different textures and flavors as you eat it.
I learned that if there is good gluten development, it’s easy to laminate two doughs together. I’m just not sure yet how to correctly stretch the second dough that goes on the first one.