Carrot Cake Sourdough Bread (Print version)

Tangy sourdough meets spiced carrot cake in this fusion loaf. Includes raisins, walnuts, and overnight fermentation.

# What goes in:

→ Sourdough Starter

01 - 3.5 ounces active sourdough starter (100% hydration)

→ Dough

02 - 12.3 ounces bread flour
03 - 2.6 ounces whole wheat flour
04 - 8.8 ounces grated carrots (about 2 medium carrots)
05 - 0.3 cup packed brown sugar
06 - 1 teaspoon cinnamon
07 - 0.5 teaspoon ground nutmeg
08 - 0.5 teaspoon ground ginger
09 - 0.3 ounce fine salt
10 - 0.8 cup lukewarm water
11 - 0.4 cup raisins (optional)
12 - 0.3 cup chopped walnuts or pecans (optional)

→ Add-ins / Topping

13 - 0.3 cup rolled oats (for topping, optional)
14 - 1 tablespoon sunflower seeds (for topping, optional)

# Cooking steps:

01 - In a large mixing bowl, combine the sourdough starter, water, and brown sugar. Stir until the sugar is completely dissolved.
02 - Add bread flour, whole wheat flour, cinnamon, nutmeg, ginger, and salt to the bowl. Mix until a sticky, shaggy dough forms.
03 - Fold in the grated carrots, raisins, and nuts until evenly distributed throughout the dough.
04 - Knead the dough gently for 3-4 minutes by hand or with a dough hook until just combined. Avoid overworking.
05 - Cover the bowl with a towel and let the dough rest for 30 minutes to allow hydration.
06 - Perform 3-4 sets of stretch and folds every 30 minutes over the next 2 hours to develop gluten structure.
07 - Cover and let the dough rise at room temperature for 4-6 hours until doubled in size.
08 - Shape the dough into a boule or batard, then place in a parchment-lined banneton or bowl.
09 - Cover and refrigerate overnight for 8-10 hours for slow fermentation and enhanced flavor development.
10 - Preheat the oven to 450°F with a Dutch oven inside for optimal heat retention.
11 - Turn the dough onto parchment paper, sprinkle with oats and seeds if desired, and score the top.
12 - Carefully transfer the dough into the preheated Dutch oven. Bake covered for 25 minutes.
13 - Uncover and bake for 20 more minutes until golden brown and crusty.
14 - Transfer to a wire rack and cool completely before slicing to ensure proper texture.

# Tips from flavorandfeast:

01 -
  • The crumb stays incredibly moist thanks to all those grated carrots, a happy accident I discovered when I went overboard on grating one day
  • Its the kind of bread that makes people pause and ask what exactly they're eating, because it shouldn't work but absolutely does
02 -
  • I once skipped the Dutch oven step and ended up with a dull, thick crust that never quite crisped up
  • The overnight refrigeration is non-negotiable, I tried rushing it once and the flavor difference was heartbreaking
03 -
  • Use the finest grater you have for carrots, larger shreds can create wet spots in your crumb
  • Don't be afraid of a dark crust, the sugars in the carrots and brown sugar will caramelize and that's where the magic lives

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