Carrot Cake Sourdough Bread (Printable Version)

A fusion loaf marrying tangy sourdough with sweet spiced carrot cake flavors. Ideal for breakfast or snacking.

# Ingredient List:

→ 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 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 - 0.5 cup raisins (optional)
12 - 0.6 cup chopped walnuts or pecans (optional)

→ Add-ins / Topping

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

# How to Make:

01 - In a large mixing bowl, combine the sourdough starter, water, and brown sugar. Stir until the sugar has 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 attachment until just combined. Do not overwork.
05 - Cover the bowl with a clean towel and let the dough rest for 30 minutes to allow flour hydration.
06 - Perform 3-4 sets of stretch and folds every 30 minutes over the next 2 hours to develop gluten structure and strength.
07 - Cover and let the dough rise at room temperature for 4-6 hours until it has doubled in size.
08 - Shape the dough into a boule or batard, then place in a parchment-lined banneton or bowl for proofing.
09 - Cover and refrigerate overnight for 8-10 hours to develop a slow ferment and enhanced flavor complexity.
10 - Preheat the oven to 450°F with a Dutch oven inside to ensure proper heat retention.
11 - Turn the dough onto parchment paper, sprinkle with oats and seeds if desired, and score the top with a sharp knife or lame.
12 - Carefully transfer the dough into the preheated Dutch oven. Bake covered for 25 minutes to create steam and oven spring.
13 - Uncover the Dutch oven and bake for an additional 20 minutes until the crust is golden brown and crispy.
14 - Transfer the loaf to a wire rack and let cool completely before slicing to ensure proper texture.

# Expert Tips:

01 -
  • The tangy sourdough depth balances the sweet carrot cake spices perfectly
  • Your kitchen will smell like cinnamon and comfort for hours
  • It doubles as breakfast toast or dessert with cream cheese
02 -
  • The overnight cold proof is non-negotiable for that complex sourdough flavor
  • Grating carrots finely prevents them from creating moist pockets that make the dough soggy
  • This dough is stickier than regular bread dough because of all the carrot moisture
03 -
  • Weigh your ingredients, especially the flour, for consistent results every time
  • A Dutch oven creates the steam environment that gives bakery style crust

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