Wild Yeast

CARROT-PAPRIKA BREAD

Ingredients

100 g of active starter

300 to 350 g of carrot juice

450 g of type T65 (high-gluten) wheat flour

50 g of type T150 (dark whole wheat) flour

1/2 tsp of ground paprika

10 g of salt

STEPS

Autolysis: Pour the carrot juice, paprika, and the two kinds of flour into a large bowl. Mix briefly with a wooden spoon to thoroughly combine. Let stand for an autolysis of 45 to 60 minutes.

Adding the starter: Add the starter by mixing it into the dough using a wooden spoon or a dough mixer with a kneading hook. Knead until the starter is completely incorporated.

Cover with a cloth and let stand for another 20 minutes.

Incorporating the salt: Add the salt and knead again until it is well integrated into the dough.

First rise ...