Carrot Cake Sourdough Bread (Printable Version)

Tangy sourdough meets spiced carrot cake flavors in this moist, sweet breakfast loaf

# What You'll 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 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)

→ 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 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.
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.
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 for proofing.
09 - Cover and refrigerate overnight for 8-10 hours to develop flavor through slow fermentation.
10 - Preheat the oven to 450°F with a Dutch oven inside to ensure proper oven spring.
11 - Turn the dough onto parchment paper, 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 trap steam.
13 - Remove the lid and continue baking for 20 minutes until the crust is golden brown and crispy.
14 - Transfer the bread to a wire rack and let cool completely before slicing to ensure proper texture.

# Expert Advice:

01 -
  • The tang from sourdough cuts through the sweetness so it never feels cloying, just deeply satisfying
  • Your kitchen will smell like a bakery and a carrot cake had a beautiful baby together
  • It keeps for days and actually gets better, developing that slight tang that makes sourdough magical
02 -
  • Squeezing excess moisture from the grated carrots prevents a gummy crumb, I learned this after three dense loaves
  • The overnight fridge rest is non-negotiable for flavor development, skip it and youll miss the whole point
  • This dough feels stickier than regular bread dough because of the carrots, resist adding more flour
03 -
  • If your dough feels impossibly sticky during stretch and folds, wet your hands instead of adding more flour
  • Throw a few ice cubes into the hot Dutch oven right before closing the lid for extra steam
  • The internal temperature should reach 200-205°F for perfectly baked bread

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