CARROT-PAPRIKA BREAD

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 and folds: Lightly round the dough with wet hands, cover, and let it stand for 2 to 4 hours, depending on the room temperature. Make four folds during the resting period, at 30-minute intervals.

Dividing and pre-shaping: Divide the dough into two halves with the pastry cutter, or leave as is to make one large loaf. Pre-shape, without pressing too hard.

Relaxation and shaping: Let the dough stand for 20 to 25 minutes at room temperature. Then form a round or rectangular loaf or loaves. Transfer into bannetons floured with rice flour.

Second rise: Let stand for another 3 to 4 hours, depending on the room temperature, or put it into the refrigerator to slow down the process overnight.

Scoring: Transfer the dough to a piece of parchment paper and score as you see fit.

Baking: Quickly transfer the dough into a baking dish that has been preheated for 30 minutes in the oven at about 480°F (250°C). Bake covered for 20 minutes. Uncover the dish and bake for another 20 minutes.