Instead of using water, I used carrot juice.
The reason why I used carrot juice instead of water is because I wanted to make a type of baguette which stands out.
When I added carrot juice the dough turned orange. Though when I baked it, it did turn yellow.
Because when the dough was baked, the molecules rearranged and it caused the dough to turn yellow. I thought it was partly because of the heat and the sour dough starter I used that created an acidic environment for the beta-carotene.
I molded the dough with my hands and turned them into different shapes like a snail.
It tasted like a regular baguette, but it did have a slight hint of carrot.