6h • 🍞 Recipes
‘Whole Wheat Carrot and Walnut Pan Bread’
‘Whole Wheat Carrot and Walnut Pan Bread’
50% Whole Wheat & 50% Inclusions and she still stands ‘Tall & Airy.’
The main contribution made by the carrots is moisture retention. This bread has excellent shelf life.”
This is a 'hybrid'; it has both a sourdough levain and instant yeast. Note the high percentage of levain, 35%. A larger amount of levain introduces more organic acids into the dough immediately. This acidity acts as a natural dough conditioner, strengthening the gluten network and making the dough easier to handle. I always use at least 33% levain on a same-day bake without an overnight cold retard.
I scaled the recipe to make one 1,157-gram loaf to fit in a 1.5 L Zyliss tin (8 in. x 4 in. x 5 in.).
Total flour: 500 grams: 50% KA Bread flour, 50% KA Whole Wheat flour, 78% hydration, 2.1% salt, 25% walnuts, 25% shredded carrots, 1.3% instant yeast, and 35% levain (100% hydration).
Ingredients:
- Bread flour - 163 (g)
- Whole Wheat flour - 250 (g)
- Water - 303 (g)
- Salt - 11 (g)
- Walnuts - 125 (g)
- Carrots - 125 (g)
- Instant yeast - 6 (g)
- Levain - 175 (g)
Method:
- Mix the levain the night before.
- Mix all with stand mixer except the inclusions, salt, and yeast
- 30 min. rest (fermentolyse)
- Knead for 5 min with stand mixer, then rest 3 min.
- Add salt and yeast, mix for 3 min. in a stand mixer
- 3 min. rest, mix in inclusions with stand mixer #1
- 30 min rest > S&F-1 > 30 min > S&F-2
Fully proofed. This took 1 more hour. (Brod & Taylor @ 78°F)
- Shape and place in tin
- Final proof to 1 inch over rim
- Preheat the oven to 500°F.
- Lower the heat to 460°F and bake with tin for cover for 15 min.
Lower the heat to 420°F, remove the cover, and bake for 15-20 minutes.
The 100% hydration levain is a 1:5:5 build, fermented overnight at 70°F.
16 grams (100% hydration starter), 79 grams bread flour, and 79 grams water
Fully proofed and baked in a 1.5 L Zyliss tin with a second tin for a cover. No score required.
The carrots were shredded with a box grater, and as much juice as possible was squeezed out with a potato ricer. I squeezed out 30 grams. I then pressed them on paper towels between two sheet pans with a weight on top for 12 hours. The juice was used in place of water in the mix. Ensure you weigh the carrots after you squeeze the juice out and dry them. Don’t forget to toast the walnuts.
6
19 comments
‘Whole Wheat Carrot and Walnut Pan Bread’
powered by
skool.com/crust-crumb-academy-7621
#1 Sourdough Community on Skool 🍞
Coaching, not judgment. Sourdough, starter, yeasted, enriched & every bread between.
✅ ProveWorth Certified ⭐⭐⭐⭐⭐
Suggested communities
Powered by