What a tasty bread! Not sure why, but this definitely has more of a sour tang than most of my breads and I'm loving it. Not the most open crumb, but I think it's solid given that the loaf if 50% whole grains.
- 20% freshly milled hard red winter wheat
- 25% freshly milled spelt
- 5% rye
- 50% KABF
- 2% salt
- 85% hydration
- 10% starter
- 1 cup roasted carrots chopped
- sprinkling of black sesame seeds
- 1 tsp turmeric powder
| 11:00 AM | Final Levain Build | ||
| 3:00 PM | Autolyse | ||
| 3:30 PM | Add levain and extra water and 100x slap and fold | ||
| rest for 20 minutes | |||
| 4:00 PM | Add salt/tumeric and extra water water and 100x slap and fold | ||
| 4:30 PM | Coil fold | ||
| 5:00 PM | Lamination on misted counter adding carrots and sesame seeds | ||
| 2 sets coil folds in Pyrex | |||
| 8:30 PM | Shape | ||
| 5:00 AM | Bake | ||
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I love that you are trying things like carrots in bread. This one is lovely! Glad it tastes yummy!
Love the orange chunks of carrot in the bread, it looks so inviting.
Benny