The last loaf we made in the Breads course was a carrot loaf with herbs and caramelized onions. It was definitely more challenging to work with after the addition of all of the wet ingredients! I don’t love onions and can’t be counted on to judge accurately, but my coworkers loved this one!
- 220 mL water
- 22 mL virgin olive oil
- 12 g salt
- 12 g sugar
- 480 g bread flour
- 15 g fresh yeast
- 240 g fermented dough (optional)
- 30 g fresh parsley
- 2 g fresh thyme
- 75 g caramelized onions
- 120 g fresh carrots
- Create a flour fountain and mix together the dough.
- After the gluten is developed, add in the inclusions and mix well.
- Allow the dough to rest until the volume has doubled.
- Divide the dough into two parts, form into boules, and let rest for 10 minutes (bench rest).
- Re form the boules, and let the dough proof for 30 minutes or until volume has doubled. Slash the top after proofing.
- Bake at 400F with steam.
- Inclusions should be added after the gluten has been properly developed, as anything sharp can stunt gluten development. Do not soak inclusions.
- Dry fruits will absorb water, so you need a wetter dough
- Wet ingredients (carrots, fruits) require a drier dough
- Nuts and seeds are oil based and don’t affect moisture
- Grains draw a lot of moisture and need to be added carefully
- Potatoes need to be treated differently than other vegetables
- Fermented dough is optional, and just adds flavour and a longer fermentation. Unlike poolish, it has yeast and is its own dough. You can add as much or as little as you want.
- Slashing should be done at 45 degrees and without hesitation! Just do it!
- Oil lubricates gluten strands and opens dough, while butter shortens gluten strands
- The oven temperature should be one that allows the loaf to bake for 45 minutes.
- The yeast gives a last hurrah at the end of baking (known as oven spring) which will only work if the top is slashed. Otherwise the top will crack.
Adding in carrots gets a bit messy