Best Sourdough Saturday Sourdough Carrot Bread Recipes

BEST SOURDOUGH CARROT CAKE

Steps:

• Preheat the oven to 350 F. Line a 9 x 13-inch baking pan with parchment paper.
• In a stand mixer fitted with a paddle attachment (a hand held mixer works too), combine the sugar, oil, eggs, sourdough starter, and vanilla. Mix on medium speed for 2 minutes until light yellow and slightly thickened. This will give the cake a little lift.
• In a separate bowl, sift together the 2 cups of flour, cinnamon, baking soda, and salt. Gradually add the dry ingredients to the wet mixture; mix on low speed.
• Wash, peel, and grate the carrots with a box grater (this can be done 1 day in advance, covered and chilled until ready to use). Combine the carrots with 1 tablespoon of flour; mix well. This will prevent them from sinking to the bottom of the cake. Add the carrots to the batter and fold in with a rubber spatula. Pour into the prepared baking pan,
• Bake the cake on the center rack for 40 to 50 minutes, or until a toothpick comes out clean when inserted.
• Cool in the pan for 15 minutes. Remove to a wire rack and cool completely before frosting and decorating with the pastel chocolate eggs.
• In a stand mixer, add the softened mascarpone and cream cheese. Sifted the powdered sugar directly over the bowl. Add the salt. Mix on medium-low speed until wonderfully light and creamy. Taste and add more salt if necessary.

SOURDOUGH BREAD: A BEGINNER'S GUIDE

Steps:

• Whisk the starter, water, and olive oil in a large bowl. Add the flour and salt. Squish everything together with your hands until all of the flour is absorbed. The dough will be dry and shaggy. Cover the bowl with plastic wrap, reusable wrap or a clean, very damp kitchen towel. Let rest (autolyse) for 30 minutes or up to 1 hour, if preferred.
• After the dough has rested, work the dough in the bowl into a rough ball, about 15 seconds.
• Now the dough needs to rise.
• Cover the bowl with wrap or a very damp kitchen cloth. Let rest in a warm spot to rise. The dough is ready when it no longer looks dense and has doubled in size. This can take anywhere from 3-12 hours depending on the temperature of your ingredients, the potency of your starter and surrounding environment. For example, in the summer rise times can take anywhere between 2-4 hours @ 85º F/ 29º C whereas in the winter, the dough will take about 10-12 hours @ 68º F/ 20º C.
• During bulk rise, you have the option to perform a series of 'stretch & folds' to strengthen the dough. Start 30 minutes into the bulk rise. Gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn and repeat this process until you have come full circle to complete 1 set. Do this once or twice spaced about an hour apart. Although this step is not mandatory, it will increase the total volume and height of your bread. Click here for a step-by-step video tutorial.
• Divide your work surface in half; lightly flour one side (for cutting) and leave the other half clean (for shaping).
• Remove the dough from the bowl, and place onto the floured section so that it does not stick. You do not need to 'punch down' the dough; it will gently deflate as you fold and shape it.
• Cut the dough in half to make 2 loaves, or leave it whole for a single loaf.
• To shape, use a bench scraper to move your dough to the non-floured section (if there is any flour present, it will be difficult to shape- brush away any excess). Starting at the top, fold the dough over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle.
• Then flip the dough over and place it seam side down. Using your hands, gently cup the sides of the dough and rotate it, using quarter turns in a circular motion. You can also pull it towards you to even out the shape. Repeat this process until you are happy with its appearance. *See note below.
• Now the dough needs to rise again, but for a shorter period of time.
• Coat the bottom of your Dutch oven with cornmeal. Alternatively, use parchment paper to prevent sticking (this is what I do, now). Place the dough inside for a second shorter rise, about 30 minutes to 1 hour and cover with the lid of the pot or a very damp cloth. The dough ready when it is slightly puffy but not double in size.
• Preheat your oven to 450º F/ 232º C towards the tail end of the second rise.
• Right before your bread goes into the oven, make a shallow slash about 2-3 inches long (or more) in the center of the dough. Use a bread lame, sharp pairing or a small serrated steak knife. The cut should be about 1/4-inch deep.
• Place the bread into the oven on the center rack (lid on) and reduce the temperature to 400 F. Bake for 20 minutes. Remove the lid, and continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. Keep in mind that all ovens are different; you might have to make minimal adjustments to these temperatures.
• You can also take the internal temperature of your bread to double check that it is done. For sourdough, it should read about 205-210º F/ 96-98º C.
• Remove the bread from the oven, and cool on a wire rack for at least an hour before slicing. Don't cut too soon or else the inside will have a gummy texture!

SOURDOUGH SATURDAY - SOURDOUGH CARROT BREAD

Steps:

• Add all ingredients to a large bowl or the bowl of a stand mixer.
• Stir to combine well.
• Knead for about 5 minutes if using stand mixer, or 8-10 minutes by hand.
• Form the dough into a ball, place in a greased bowl, cover and let rise 2-4 hours.
• Gently deflate the dough. Form dough into a tight ball and place in a floured brotform.
• Cover and let rise another 1 - 2 hours.
• Preheat oven to 400 degrees, slash the top of the loaf, and bake for 40 - 60 minutes or until bread reaches an internal temperature of 200 degrees.
• Remove from oven and let sit at least 15 minutes before slicing.

SATURDAY SOURDOUGH BREAD

Steps:

• Starter Sponge: Add starter to the water and wisk together. Add flour, mix well, cover and let sit at room temperature (70 to 75F) until doubled in volume (6 hours or overnight).
• Dough: Wisk starter sponge into the water and add enough flour to make a thin batter. Wisk to aerate dough, forming some bubbles. Add the rest of the flour and mix well to incorporate.
• Cover the bowl and let rest for 20 minutes.
• Add salt and knead for 8 minutes. Cover and let rest 5 minutes.
• Stretch and fold the dough once by stretching dough into a rectangle and folding letter-style side to side and top to bottom.
• Place in oiled container (straight sided is best) and mark the point on the container where the dough is doubled.
• Let rise in 75 to 80 F area for 30 minutes. Stretch and fold the dough for the second time.
• Let rise in 75 to 80 F area for 1 more hour or until doubled in volume (3 1/2 to 4 hours).
• Remove dough and divide into 2 pieces weighing just shy of 1 lb each.
• Shape into batards or torpedo or boule (ball) shapes. Place loaves on a floured cloth folded to support the sides of each loaf and cover with oiled plastic or in proofing baskets or bowls.
• At this point, I let rise for 20 - 30 minutes and place in the fridge but you can let the loaves rise until 1 1/2 times their volume and bake.
• If refrigerated, remove the loaves and let warm in a warm place for about 45 minutes as the oven prehneats to 450°F.
• Add a cast iron skillet near the bottom of the oven to preheat as well.
• Add 1 cup of hot water to the skillet carefully to avoid breaking the oven door glass and score the loaves with a razor blade.
• Transfer the loaves to parchment paper and place in the oven using a flat baking sheet or a peel.
• Bake for 12 minutes and rotate loaves for even cooking. Remove steam pan as well.
• Bake for 10 more minutes until browned or 205 F internal temp Cool on rack.