Yellow crumb bread with commercial yeast
Hello everyone. I live in in France and I'd like to share this bread I made with a "tradition" flour from a local miller.
I've never seen a wheat flour that gives a yellow crumb and I'm wondering what brings this colour? There are no additives in this flour.
This bread is made with 50% tradition flour and 50% high protein flour. 75% hydration. No knead dough fermented at room temperature (18°C) for around 15 hours. Very little yeast, 0.2% dry active. 1% malt. A total of 3 stretch and folds. 15 minute proof after shaping and baked in a Dutch oven.