I started with 1kg of carrots and I obtained the following:
- 200g peels (that I discarded)
- 600g carrot juice
- 200g well-drained carrot pulp
The carrot juice was perfect for my breakfast and the pulp was perfect for the bread.
This bread has a typical making process with the exception that I add pulp during lamination. That is the right moment to add insertions of any kind without disturbing the gluten network development.
I squeezed the carrot very well so that it doesn't add hydration to my dough. If you cannot obtain such a well-drained pulp, you can still add it but prepare for a higher hydration.
Despite the carrot insertion, the bread does not turn orange and only has a mild carrot flavour. Instead, it is adding sweetness to the taste.
I squeezed the carrot very well so that it doesn't add hydration to my dough. If you cannot obtain such a well-drained pulp, you can still add it but prepare for a higher hydration.
Ingredients: (70%hydration)
- 800g strong wheat flour (14% proteins)
- 100g wholemeal flour
- 605g water (lukewarm)
- 175g sourdough starter (100% hydration)
- 18g salt
- 200g carrot pulp (very well-drained)
Directions:
- [Day 1, Saturday, 8:30] Scaling. Start by scaling your ingredients using a balance and put them on the table to ensure that nothing is forgotten.
- Mix water + flours. Mix only the flours with water until well combined. Do not knead at this stage, just ensure there is no unincorporated dry flour resting in the bowl and that's it. I used lukewarm water heated in the microwave for 1½ minutes. The exact temperature is not that important because, during the autolyse, it will arrive at the right temperature. For this recipe, you need to target a dough desired temperature of 24ºC. I actually set the bread proofer to 27ºC and kept the dough inside. However, due to the manipulation of the dough at room temperature, the dough temperature was around 24ºC.
- [Day 1 Saturday, 9:30] Sourdough starter. Add the sourdough starter over the dough and mix by hand or with a standing mixer for 10 minutes. After mixing, let the dough relax for 1 hour.
- [Day 1 Saturday, 10:30] Salt. Add the salt and mix again for 5 minutes. Then, let the dough relax again for 1 hour.
- [Day 1, Saturday, 11:30] Divide and Stretch and Fold. Take the dough out of the mixing bowl, put it on the slightly wet table board and divide it into 2. Stretch and fold each piece on the board and place them in squared glass bowls. Let them sit covered for 1 hour.
- [Day 1, Saturday, 12:30] Lamination. Take each piece out of the bowl and do the lamination. Let the dough rests for 1 hour.
- [Day 1, Saturday, 13:30] Coil fold 1. Start now a set of 2 coil folds performed straight in the bowls. Do the first coil fold set in each glass bowl and let them sit for 1 hour.
- [Day 1, Saturday, 14:30] Coil fold 2. Do a second set of coil folds in the glass bowls and let them sit for 2 hours.
- [Day 1, Saturday, 16:30] Shape the loaves using the classical letter fold and roll method and put them bottom-up in bannetons. Let them still stay at 24ºC for 1 hour before covering them and put them overnight in the fridge.
- [Day 2, Sunday, 10:30] Score. Before scoring, you need to preheat the oven and 2 Dutch Ovens at 220ºC.
Take the dough out from the fridge and reverse the bannetons on baking sheets. Decorate the bread as you like. Immediately after, slide the loaves in the hot Dutch ovens. I also place a small ice cube inside to create more steam inside and help the oven spring. - Bake at 220ºC for 20 minutes with the lid on. After these 20 minutes, remove the lid and continue to bake for 25 minutes.
- [Day 2, Sunday, 11:15] Cool. The bread needs to cool for at least 2 hours until it reaches room temperature. The cooking process continues slowly even after taking the bread out of the oven, so this is why it is important to not skip this step and to resist cutting it too early. If you can, of course...
- [Day 2 Sunday, 13:15] Cut. Now is the big moment to enjoy a slice of bread...
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