CARROT ZUCCHINI SOURDOUGH BREAD
This Sourdough Bread Recipe produces an artisan loaf with a crispy crust and a perfectly chewy crumb. To bake this bread you'll need a Dutch oven, Roman pot or any pot you usually bake your bread with.
I really think that this recipe for crusty sourdough bread is reason enough to make your own sourdough starter!!! It is one of the best sourdough bread recipes that I've made and eaten so far.
Furthermore, this bread is made out of whole grain spelt flour, spelt flour, carrot and zucchini. Which not also makes the bread incredibly delicious but also healthy!
I decided to use whole grain spelt flour for this bread and it turned out so good. When the dough is kneaded, the raw and grated carrots and zucchini will carefully get kneaded into the dough. (By hand!)
How does the bread taste?
While baking, the bread already smells insanely good. I love it when I put the lid off of the pot at the end of the baking process and the dough has almost doubled in size. Whenever I made this bread this always was the case. Due to the carrots and zucchini, the crumb is perfectly juicy and the outside is incredibly crusty!
When I had the first slice of this bread I was absolutely overwhelmed. This bread was one of the best bread loafs I have ever baked. I love to eat this bread with Avocado or Hummus or even sweet, with peanut butter and jelly for example. I also love to eat this bread simply plain because it really stands for itself. Just amazing.
Substituting the carrots or zucchini
I once substituted the zucchini with carrots and it turned out good but not that good as with zucchini. I think, you could also substitute the carrot with zucchini . You probably will need some more flour then, because zucchini is very very rich in water. I have never tried this though.
What is active sourdough starter?
Bubbles are a good way of very quickly checking how your sourdough starter is doing. If there are no bubbles at all, it shows very little activity! Sourdough starter should have bubbles in it to show it is active, and the amount of bubbles present will give you an indication of how active the starter is.
Bubbles are a result of the flour and water fermenting, and releasing carbon dioxide gases.
Once you have fed your starter some fresh flour and water, the bacteria and yeasts naturally found in the starter will start to feed on the sugars and starches.
You may find that once you feed it and give it a mix, a few bubbles appear on the surface. This is a good sign. Your sourdough starter in a few hours will have many bubbles on the surface. And this will continue to increase until it reaches its peak, and then the bubbles will die down again.
Stretch, Fold and Round the dough
Folding helps add strength to bread dough through a very simple series of actions: stretch the dough out and over itself. This act of stretching and folding, which takes just a few moments, helps develop the gluten network in the dough. Each fold has a significant impact on dough strength. Shaping a round loaf takes some practice. Don’t fret if your first (or first several) attempts don’t seem quite right. Over time, you’ll get a feel for it and be turning out round loaves like a pro!
If you have yet no experiences with stretching and folding or rounding a dough you can easily find lots of videos how to do this on youtube.
Serves: one loaf
Time: 14 hours or up to 26 hours with optional bulk fermentation
350 g spelt flour
350 g whole grain spelt flour
300 g lukewarm water
150 g zucchini
100 g carrot
20 active sourdough starter
10 g salt
Take a big mixing bowl and put all ingredients except zucchini, carrot and salt in it. Knead for 5 minutes. The dough might seem a little hard at first, but when adding zucchini and carrots, it will gain a lot of water.
Grate the zucchini and carrots into sticks. Along with the salt, put grated zucchini and carrot in the bowl with the dough and - with your hands - knead again until everything is well combined. The dough will be pretty wet in the end, but yet should be possible to work with.
Cover the bowl with a wet towel and let rest at room temperature for 12 hours. Stretch and fold the dough on a floured surface for 3 times in between this 12 hours. If you're letting the dough rest through the night you can also leave out the stretch and fold part.
Optional: BULK RISE - Allow the dough to prove for longer and put the dough into the fridge for another 8-12 hours, covered with a wet towel. This step is not necessary, though it makes the bread even healthier and better to digest.
If applied bulk fermentation, remove the dough from fridge.
On a clean, floured surface pour out the dough. Flour the top of the dough lightly but evenly.
Preheat the oven to 230 degree Celsius, with the dutch oven in it.
Baking the dough
Being careful not to overwork the dough, form a dough ball by rounding the dough, put the rounded dough ball into a floured proving basket, with the flat side (the side that touched the surface while rounding) facing upwards. Let rest for a final 30 minutes. No need to cover the dough with a towel within this step.
Pour the bread dough into the hot Dutch oven or onto a baking sheet before putting it in the dutch oven. Put the Dutch oven with the bread in it into the oven and bake for 35 minutes with the lid on. After 35 minutes lower the temperature to 200 degree Celsius, take off the lid and bake for 10 minutes until crispy and browned.
Put the bread onto a grid and let cool before cutting.