At 90% hydration, dough was quite tacky to shape. I thought it was well fermented and expected some elasticity but no such luck.... scoring was ok but couldn’t go deep at all. Quite disappointed to see a muffin top but the crumb was so nice... perfect for my 88 year old mom’s weak teeth. It was very soft and spongy like. I incorporated natto and black sesame seeds at the second stretch and fold and did lamination expecting huge holes... but that didn’t happen either!!
I finally got the color with 10 gram flowers steeped in 250 ml of hot water. I compromised brighter hue by using higher % of whole grain flours but I am happy with the turmeric contrast. I would love to see larger holes in the crumb but not succeeding somehow...
I used 3% of bright dragon fruit powder in the dough with starter and after the bake, the color completely disappeared! So much for anticipating a pink loaf... live and learn.