1. Remove the stems of the carrots and cut into sections.
2. To make it easier to chop, you can cut it thinner.
3. Break it up with a blender. Half a carrot is enough for practical use, I have beaten it too much 😛.
4. Weigh T65 wheat flour, rice flour, carrot powder, salt, and sugar.
5. Mix well.
6. Weigh the yeast and stir to dissolve it with clean water.
7. Pour the yeast liquid into the well-mixed wheat flour and stir to make it fully absorbed.
8. Weigh 320 grams of 20°C purified water and pour it into the wheat flour several times. Pay attention to the hardness of the dough while stirring.
9. Before the dough is shaped, add the carrots.
10. Knead into a smooth dough. Knead the dough by hand for about 15 minutes.
11. Spread a slightly damp cloth (to the extent that no water can be squeezed out) and place it in a confined space for the first fermentation: 1 hour and 30 minutes.
12. After the first fermentation, the volume of the dough has increased.
13. Divide the dough into 8 small doughs equally.
14. Spread a slightly damp cloth and carry out the second fermentation: 1 hour 45 minutes.
15. After the second fermentation is over, use a razor blade to make a cut that you like, and then sprinkle with barley green juice powder (you can sprinkle raw wheat flour if it is ugly).
16. Preheat the oven (preheat: 230 degrees, 10 minutes), then pour about 50 grams of clean water (water bath) into the bottom baking pan, then put it in the baking pan with the dough, and start baking: 230 degrees, up and down, 20 minutes.
17. After the bread comes out of the oven, take it out and let it cool naturally. Ugly, ugly crazy 😄 but very healthy and tastes good 😛.
18. Finished picture.
