Step 1:

1. Heat the measuring jug with the puréed beets and water for 1 minute in the microwave. Add the yeast and sugar, and mix well.

2. In a plastic container that has a lid, put the flour and salt, and mix. If you want to add the different additions like seeds, do it now. Pour the beets, water, yeast and sugar into the flour, and mix for a minute or two.

3. Close the container with the lid, put a towel over it, and leave it on the kitchen counter (not in the refrigerator) for 8 to 15 hours.

Step 2:

1. Flour your work surface generously. Using a well-floured spatula, remove the dough from the container to your work surface.

2. Turn the dough with the flour side up, and fold edge-to-edge twice. Turn and fold edge-to-edge twice more. Shape the dough to one loaf, or divide the dough into two or 3 baguettes.

3. Place parchment paper on a baking sheet, and dust it with flour. Transfer the baguettes or bread onto the baking sheet. Dust the bread with flour. Cover with a light kitchen cloth and allow to rise for 30 minutes.

4. Preheat oven to 415 degrees Fahrenheit or 212 degrees Celsius. Place a turned-over sheet pan in the middle of the oven.

5. Add another pan at the bottom of the oven with water to create steam.

6. After the dough has risen for 30 minutes, remove the towel, and score the bread with a sharp knife.

7. Transfer the bread with the parchment paper (not with the pan--watch instructional video) on to the inverted baking sheet in the preheated oven (not the pan with the water) and bake for 30 to 40 minutes, depending on the size of the bread.

8. Serve hot.

You can freeze the bread when it cools down. Then defrost, heat for a little, and enjoy.