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Pulp bread 2

I think I have tweaked the fruit and vegetable pulp from juicing with bread making to the recipe that works for me.

Firstly, not too much pulp - about 1 small cup to 1.5-2 cups of flour. Keep the dough a little wet for the first rise. Slow rise if there is time. Sprinkle semolina flour on top before baking.

Juicing pulp - straight from the freezer. Apple, carrot, tomatoes. Microwave for 2 mins.
Kneaded dough - 1 tsp yeast, half tsp salt, 2-3 tsp sugar, about 2 cups of flour. Water added, based on texture.

First rise, after about 2-3 hours at room temperature.

First rise, after overnight in the fridge and another hour to get back to room temperature.

Shaped

Scored. With scissors. And sprinkled with semolina flour.

Proofing, after 1 hour with the help of the oven. On-off at 100c - on for 30secs to get some heat.

Baking at 250C with some water, hopefully for some steam to harden up the crust.

The semolina flour sprinkling looks good.

Crusty.

Could possibly score after proofing and just before entering the oven?

Texture is light.

  
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