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–+ servings
Carrot Raisin Sourdough

Carrot Raisin Sourdough Bread

Vituperio
My carrot and raisins sourdough bread combines the tangy depth of a traditional sourdough with the sweetness and earthiness of carrots and raisins. The bread’s crumb is soft, moist, and slightly chewy, thanks to the natural fermentation of the sourdough starter.
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Prep Time 4 hours
Cook Time 35 minutes
Course Baking, bread, sourdough
Servings 1 Loaf

Equipment

  • Kitchen digital scale
  • Medium size bowl
  • Dough Scraper
  • Banneton (oval or round) 9 inches.
  • Dutch Oven (5 qt at least)
  • Parchment Paper
  • Plastic wrap
  • Scoring knife

Ingredients
  

Levain ingredients

  • 5 Grams Mother Starter
  • 50 Grams Water
  • 50 Grams All purpose flour

Dough Ingredients

  • 500 Grams Bread Flour King Arthur Brand
  • 380 Grams Water Filtered, Room temperature
  • 100 Grams Levain (Ripe sourdough starter)
  • 85 Grams Grated Carrots
  • 100 Grams Raisins Weighed before soaked
  • 10 Grams Salt Fine
  • Rice Flour (optional) Just enough to sprinkle inside the bannetons to prevent the dough from sticking.

Instructions
 

Prepare 12 hours before planning to mix the dough

  • 1) Weigh the raisins and place them in a small container covered with water to let soak overnight.
    2) Prepare the levain according to instructions.

Mixing

  • When planning to mix the dough, weigh all the ingredients separately.
  • Mix in a medium/large bowl the bread flour, water and ripe sourdough starter. Mix thoroughly with your hands (making sure there are no dry spots). Then cover and let rest for 20 minutes.
    For this step you can also use your stand mixer with the dough hook.
  • After the above 20 minutes have passed,
    Add the salt and thoroughly mix again, cover and let rest for 20 minutes. You will stop mixing when you don't feel the grains of salt.
  • Once the above 20 minutes have passed,
    Drain the raisins and remove excess water.
    Add the raisins and carrots to the dough. Mix until all ingredients are combined.
    Let the dough rest covered with plastic wrap at room temperature for 20 minutes.
    Carrot raisin sourdough dough

Bulk Fermentation (folds)

  • 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, Shape and Asses

  • If you made more than 1 loaf, divide.
    Shape the dough and place it seam side up in your banneton. I like to use rice flour in my bannetons to avoid the dough from sticking.
  • If your dough is not filling up your 9 inch banneton all the way to the rim, let the dough sit at room temperature until it rises.

Cold fermentation

  • Then, put your loaf in the refrigerator for at least 12 hours, max 48 hours for the magic to happen!

Baking

  • 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!
Keyword baking, banana bread, carrot raisin bread, homemade bread, king arthur, sourdough
Have you made this one?Remember to tag me on IG @vituperiobread so I can see it!