A sourdough with 13.5% of amaranth flour (to all flour) added to the final dough. Overall hydration is 68%. The bread this time darkened even more quickly compared with the amaranth sourdough that I made before which the overall amaranth was about 9%. I covered the crust with aluminum foil in the midway to avoid the crust getting burnt before the crumb was fully baked. Texture with the increased amaranth flour was also not as chewy as last time as well. I still love the beautiful reddish brown color that the amaranth flour gives to the crust.. :-) Now I’m thinking of other bread recipes with amaranth flour for next time. Any good ideas? :-)
|Starter (100% Hydration with Bread Flour)||50g||20%|
220C for 15 mins. Then lower to 200C for another 20 mins.