Carrot Raisin Sourdough Bread
Your favorite carrot cake made sourdough bread! Super easy to make - check it out. This recipe yields 2 loaves.
Equipment
- Kitchen digital scale
- Medium size bowl
- Dough Scraper
- Banneton (oval or round)
- Dutch Oven (5 qt at least)
- Parchment Paper
- Plastic wrap
- Scoring knife
Ingredients
- 1000 Grams Bread Flour King Arthur Brand
- 770 Grams Water Room temperature
- 200 Grams Levain (Ripe sourdough starter)
- 170 Grams Grated Carrots
- 200 Grams Raisins Weighed before soaked
- 20 Grams Salt Fine
- Rice Flour Just enough to sprinkle inside the bannetons to prevent the dough from sticking.
Instructions
- Soak the raising overnight
- When planning to mix the dough, measure all the ingredients separately
- Mix in a bowl the flour, water and ripe sourdough starter. Mix with your hands thoroughly (making sure there are no dry spots) and let rest for 30 minutes.
- After the above 30 minutes have passed add the salt.
- Once the salt has been mixed in, go ahead and add the raisins and carrots. Mix until all ingredients are combined. Let the dough rest covered with plastic wrap at room temperature for 30 minutes.
- Perform folds every 30 minutes for the next 3 hours. (If you don't know how to perform folds - I left a link just before the recipe in this post that takes you to the video on how to perform folds)
- Divide your loaf in 2 - shape and place in your bannetons. I like to use rice flour in my bannetons to avoid the dough from sticking.
- If you deflated your loaf and its not filling up your banneton, let the loaves sit at room temperature until you get the desired rise.
- Then, put your loaves in the refrigerator for at least 12 hours, max 48 hours for the magic to happen!
- Bake at 475°F for 20 minutes in your Dutch Oven. Make sure to do 20 minutes with the lid on, then remove the lid and bake for an additional 10 minutes or until you like the color of the crust.Enjoy!
Have you made this one?Remember to tag me on IG @vituperiobread so I can see it!