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Carrot Sourdough Bread

Carrot sourdough bread loaf sliced in half in a bread basket.
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This carrot sourdough bread is made with freshly squeezed carrot juice, which replaces the water and naturally colors the dough a warm orange. The crumb stays soft and airy, with the familiar flavor of classic sourdough and a subtle hint of sweetness.

Ingredients

Scale

For the levain (an active starter):

  • 22 g sourdough starter
  • 22 g bread flour
  • 22 g water

For sourdough bread:

  • 300 g bread flour (I use King Arthur organic bread flour)
  • 225 g fresh carrot juice (75% hydration) 
  • 60 g levain (active starter at peak)
  • 6 g fine sea salt (I use Redmond ancient fine sea salt)
  • 1 g turmeric

10 g white rice flour (for dusting)

Instructions

  1. Make levain: In a clean jar, mix 22 g of sourdough starter with 22 g of flour and 22 g of water. Cover it loosely with a lid and place it in a warm spot to ferment. It usually takes about 4-6 hours to peak. 
  2. Make carrot juice: Peel 425 g of carrots, chop them, and extract the juice using an electric juicer. Alternatively, you can finely grate the carrots and then strain them through a cheesecloth to collect the juice.
  3. Autolyse: Pour carrot juice into a mixing bowl. In a separate bowl, combine the flour with turmeric, then add to the carrot juice and mix until a shaggy dough forms. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for 30 minutes.
  4. Adding levain and salt: Add levain at peak and mix. Then add the salt and continue mixing for 3–10 minutes, until the dough is elastic enough to pass the windowpane test. Cover the dough with a damp kitchen towel or plastic wrap and let it rest for 30 minutes. Once you add levain (active sourdough starter), bulk fermentation starts.
  5. Bulk fermentation: Perform two sets of stretch and folds and two sets of coil folds, with a 30-minute rest between sets. Cover the bowl with a damp kitchen towel or plastic wrap during resting periods. If the dough feels slack or lacks structure, add one or two additional sets of coil folds. After the final set of coil folds, let the dough continue bulk fermentation and monitor its rise closely. Bulk fermentation is done when the dough shows bubbles on the surface and along the sides, the edges appear slightly domed, and the dough gently wobbles when you shake the bowl.
  6. Preshape and shape: Use white rice flour to lightly flour your work surface. Preshape the dough into a round and let it rest for 10-15 minutes (you can skip this step if making a single loaf). Shape the dough into a battard, then place it in a prepared 8-inch oval banneton 
  7. Proof: Cover the banneton with a clean towel, a disposable plastic cap, or place it in a reusable plastic bag, then refrigerate overnight (8–14 hours).
  8. Bake: Once ready to bake, preheat the oven to 500°F (260°C) with a Dutch oven inside for 30 minutes. Transfer the dough onto parchment paper, score the top, place it inside the Dutch oven, and cover with the lid. Return the Dutch oven to the oven, reduce the oven temperature to 450°F (232°C), and bake for 20 minutes. Then uncover and bake for another 17-20 minutes, until golden and crisp. The bread is fully baked when its internal temperature reaches 205–210°F (96–99°C). Remove the bread from the Dutch oven and let it cool on a wire rack for at least 2 hours before slicing.

Notes

  1. Adjust hydration: For carrot juice sourdough, aim for about 70-72% hydration to start. Because carrot juice adds natural sugars and extra moisture, the dough might feel a little softer or slightly stickier than your usual plain sourdough.
  2. Mix the turmeric powder with the flour before adding the water so it is evenly distributed and doesn’t clump.
  3. Safety tip: Always use oven mitts or silicone gloves when handling hot pans. 
  4. Check for doneness: Your bread is fully baked when the internal temperature reaches 205–210°F (96–99°C). I usually aim for 207°F (97°C) or higher. Use a digital probe thermometer to check.
  5. Storage and freezing: Store sourdough bread at room temperature for 3-5 days. Freeze for up to 3 months. Thaw at room temperature. Freeze individual slices for up to 1-2 weeks, a whole loaf for 1-2 months.
  6. Want to create a custom formula for your loaf? Try my sourdough calculator.
  7. Need help getting started? Check out my beginner's sourdough bread guide to learn sourdough basics first.
  8. Note: Nutritional information does not include the white rice flour used for dusting.

Nutrition

Find it online: https://sourdoughtalk.com/carrot-sourdough-bread/