This bread was a Wow! So bright colors inside and outside, such a nice oven spring. And so beautiful swirls! At first I wanted to take purple sweet potato powder, to make the crumb pink and yellow and unfortunately took the wrong bag with superfoods)) But the result appeared to be so beautiful and tasty, so you should definitely repeat it.
INGREDIENTS:
🔹350 g Bob's Red mill bread flour
🔹78% hydration (273g of water: you should decide by your flour how much water to add, the consistency is not too liquid, especially when you work with natural powders)
🔹70 g of an active sourdough starter (2-5 times growth)
🔹7 g of salt
🔹 1 teaspoon of turmeric powder
🔹 2 teaspoons of black carrot powder
DOUGH HANDLING:
⏰ 1 h of autolyse in the fridge (just water 262g + all flour), make sure that you take not all recipe water at this step, add 250-265g, the rest of the recipe water is better to add to the dough at the very end of mixing.
⏰ then add starter and mix for 3 min in a stand mixer at a low speed - 10 min rest
⏰ then add salt and mix the dough for 10 min more at 1-2 speed in a stand mixer until the dough is smooth and strong. If you knead it by hands, the total time of kneading is 20 min.
⏰ divide the dough in halves, mix one part in the mixer together with turmeric powder, second part with black carrot powder. Mix two parts separately, each during 5 min. The consistency of the dough will become more stiff, so add some extra cold water if necessary.
*Try to add turmeric powder step by step, judge by the color intensity, don't put too much, it will result in the taste of your bread a lot. Black carrot powder works differently, sometimes dough needs lots of it to get a good color, so you can put more, it will not change the taste of bread.
*Put a small piece of the dough to a spy glass to monitor the growth.
⏱ 8 hours of a total bulk fermentation at 25 °C (76 °F ): 3 coil folds of the each dough separately every 40 minutes. Then I combined both doughs together, you can see it in this video. Did one more coil fold, left it to proof untouched to make color layers more distinguish in the final bread.
The dough had the rise of 90% in a spy glass before shaping.
*90% growth is ok for my flour and hydration, cause the flour was quite strong and the gluten was nicely developed. If your flour is weaker or the dough is more liquid, you can start shaping it at a 60-70% growth rate.
No preshape, shaped gently as a batard, a short warm retard in the proofing basket (the dough is covered with plastic wrap) for 10 min on the counter.
❄️ + 12 hours of a cold retard in the fridge at 3-4°C (38 F°).
Baked in the dutch oven (10 min with closed lid 450° F (230° С), 15 min - the lid is still closed 420° F (215° С), 15 min without the lid 390° F (200° С).
And here it is, full of tastes and aromas! I hope you will enjoy it!
All tools I use for baking you can find here.