Carrot Cake Sourdough Bread (Printable Version)

Tangy sourdough meets spiced carrot cake flavors in this moist, aromatic fusion loaf with raisins and walnuts.

# What You Need:

→ 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 - 0.4 cup raisins (optional)
12 - 1.8 ounces 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 It:

01 - In a large mixing bowl, combine the sourdough starter, water, and brown sugar. Stir until completely dissolved.
02 - Add bread flour, whole wheat flour, cinnamon, nutmeg, ginger, and salt. Mix until a sticky 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, either by hand or with a dough hook, until just combined.
05 - Cover the bowl with a towel and let 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.
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 (8-10 hours) for a slow ferment 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, sprinkle with oats and seeds if desired, and score the top with a sharp knife.
12 - Carefully transfer the dough into the preheated Dutch oven. Bake covered for 25 minutes to create steam.
13 - Uncover and bake for 20 more minutes, until golden brown and crusty with internal temperature reaching 200°F.
14 - Cool completely on a wire rack for at least 2 hours before slicing to preserve texture.

# Expert Advice:

01 -
  • The tangy sourdough crumb meets sweet spiced comfort in every bite
  • Your toast game will never be the same once you try this warm
02 -
  • Overnight cold proof is non negotiable for that complex flavor development
  • The dough will feel wetter than regular bread because carrots release moisture during baking
03 -
  • Squeeze excess moisture from grated carrots if they seem especially wet
  • A hot Dutch oven creates the steam burst needed for that crackly crust

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