Per Color:

1. In a medium bowl, whisk together the dry ingredients – flour, yeast, salt. I used one bowl per type of flour.
2. In another bowl or liquid measuring cup, whisk together the wet ingredients – bean puree, 100 grams of water and olive oil. I used a separate measuring cup for each type of bean used.
3. Add the wet ingredients to the corresponding dry ingredients and mix thoroughly using a Danish dough whisk. I added the white bean mixture to the white flour mixture and the darker beans to the red fife flour mixture.
4. Bulk ferment for 2 hours. Perform two folds at 45 minute intervals. Let the dough rest for the final 30 minutes.
5. Shape into a spiral or bull’s-eye loaf.

Shaping a Spiral Loaf:

1. For my spiral loaves, I used 1 layer of each color; however, to give the loaves more spirals, you can divide each color into 2 even-sized pieces. So you end up with 2 dark pieces of dough and 2 light pieces of dough. Use a rolling pin to roll out each piece into an oblong shape about 5 inches wide by 8 inches long. Take a light colored piece and lay a dark colored piece on top. Then add another light piece on top and the final dark piece on top of that. Roll the stack up into a batard shape and seal the bottom. Place the loaf seam side down in a greased or parchment-lined 9×5-inch loaf pan.

Shaping a Bull’s-eye Loaf:

1. For the bull’s-eye loaf, I used 2 pieces of each color and made a large loaf that was sort of a cross between a bull’s-eye and spiral loaf. If you prefer, divide each color into 2 pieces and make smaller loaves. Roll the dark piece of dough into a batard about 8 inches long. Take a light piece of dough and wrap it around the batard. Seal the bottom. (I wrapped the other two pieces of dough around the batard to form a large loaf) Place seam side down in a greased or parchment-lined 9×5-inch loaf pan or on a baking sheet for smaller loaves.

Proofing & Baking:

1. Proof the loaf for 1 hour.
2. Preheat the oven to 400 degrees F.
3. Bake the loaf 15 minutes at 400 degrees F.
4. Reduce the oven temp to 375 degrees F.
5. Bake an additional 25 minutes until the loaf is baked through.
6. Remove loaf from oven and let it rest in the loaf pan for 10 minutes before removing.
7. Place the loaf on a wire rack to cool before serving or storing.