I took out the sourdough of the fridge 2 hours before.
Meanwhile I kneaded the flour with water.
After 1 hour I mixed them and added the beet pulp.
I started the autolysis, I did my 3 folds every 40 minutes and I left leavening at 5pm of the day before cooking.
The morning after I folded it, I sprinkled it with semolina, I let it again and I baked it at 5.30 pm.
I made the cut with a cutter knife I bought for the bread.
I took it out of the oven and left it standing for 1 hour.