Carrot Loaf


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


  1. Create a flour fountain and mix together the dough.
  2. After the gluten is developed, add in the inclusions and mix well.
  3. Allow the dough to rest until the volume has doubled.
  4. Divide the dough into two parts, form into boules, and let rest for 10 minutes (bench rest).
  5. Re form the boules, and let the dough proof for 30 minutes or until volume has doubled. Slash the top after proofing.
  6. 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.


Flour fountain


Adding in carrots gets a bit messy

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s