Carrot Cake Sourdough Bread (Printable)

A fusion loaf marrying tangy sourdough with sweet, spiced carrot cake flavors.

# What You’ll Need:

→ Sourdough Starter

01 - 3.5 oz active sourdough starter (100% hydration)

→ Dough

02 - 12.3 oz bread flour
03 - 2.6 oz whole wheat flour
04 - 8.8 oz grated carrots (about 2 medium carrots)
05 - 2.1 oz brown sugar
06 - 1 tsp cinnamon
07 - 0.5 tsp ground nutmeg
08 - 0.5 tsp ground ginger
09 - 0.28 oz fine salt
10 - 6.8 fl oz lukewarm water
11 - 2.1 oz raisins (optional)
12 - 1.8 oz chopped walnuts or pecans (optional)

→ Topping

13 - 1 oz rolled oats (for topping, optional)
14 - 1 tbsp sunflower seeds (for topping, optional)

# Directions:

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 throughout the dough.
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 to allow hydration.
06 - Perform 3-4 sets of stretch and folds every 30 minutes over the next 2 hours to build strength.
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 slow fermentation and enhanced flavor development.
10 - Preheat the oven to 450°F with a Dutch oven inside for optimal heat retention.
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 with a crusty exterior.
14 - Cool completely on a wire rack before slicing to maintain texture.

# Expert Suggestions:

01 -
  • The tangy sourdough depth balances perfectly with warm carrot cake spices for something completely unique
  • Your entire home will smell like a cozy bakery while this bakes
  • It works beautifully for breakfast toast or an afternoon snack with tea
02 -
  • The dough will feel sticky and shaggy at first, which is completely normal for this hydration level
  • Scoring the dough before baking helps it expand predictably in the oven
  • Letting the bread cool completely is non-negotiable for the best texture
03 -
  • Weigh your ingredients for consistent results every time
  • A hot Dutch oven creates that professional bakery crust and oven spring

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