Carrot Cake Sourdough Bread (Printable)

A fusion loaf blending sourdough tang with carrot cake sweetness, spiced with cinnamon and nutmeg.

# 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 - 0.3 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)

# Steps:

01 - In a large mixing bowl, combine the sourdough starter, water, and brown sugar. Stir until 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.
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 (autolyse).
06 - Perform 3-4 sets of stretch and folds every 30 minutes over the next 2 hours to develop gluten.
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 better flavor.
10 - Preheat the oven to 450°F with a Dutch oven inside.
11 - Turn the dough onto parchment, sprinkle with oats and seeds if desired, and score the top.
12 - Carefully transfer the dough into the preheated Dutch oven. Bake, covered, for 25 minutes.
13 - Uncover and bake for 20 more minutes, until golden brown and crusty.
14 - Cool completely on a wire rack before slicing.

# Expert Advice:

01 -
  • The tangy sourdough depth balances beautifully with warm carrot cake spices
  • Your kitchen will smell like cinnamon and comfort while it bakes
  • It keeps for days and actually tastes better on day two
02 -
  • The dough will feel stickier than regular sourdough because of the carrots, resist adding too much extra flour
  • Scoring is crucial since the carrots create weak points where the loaf might burst unexpectedly
  • Don't skip the overnight rest, it's where the complex sourdough flavor really develops
03 -
  • Grate your carrots on the finer side of a box grater so they disappear into the crumb
  • If your starter is very active, reduce the bulk fermentation time by an hour to prevent over-proofing

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