Multi-Color Roasted Carrot Porridge Bread
I made a rye bread with shredded carrots while being a test baker for Stanley Ginsberg's Rye Baker book and that came out better than I expected. I'm not a big carrot cake fan, but I do love roasted caramelized carrots, which are sweet like candy. I used some special multi-colored purple, yellow, and orange carrots and roasted them in some olive oil until they were nice and soft and sweet. I mashed them up before adding them in the dough and I was not disappointed with the final bread. It came out moist with just a little hint of sweetness from the carrots. This is one of those bakes you can eat just by itself with nothing on it, but it does go well with cheese and was perfect to dip in the Instant Pot sausage, peppers and beans we made last night :).
Here are the Zip files for the above BreadStorm files.
Mix all the levain ingredients together for about 1 minute and cover with plastic wrap. Let it sit at room temperature for around 7-8 hours or until the starter has doubled. You can use it immediately in the final dough or let it sit in your refrigerator overnight.
Add about 3/4's of the water called for in the porridge to the dry ingredients, in a small pot set to low and stir constantly until all the water is absorbed. Add the remainder of the water and keep stirring until you have a nice creamy and soft porridge. Remove from the heat and let it come to room temperature before adding to the dough. I put mine in the refrigerator and let it cool quicker.
Main Dough Procedure
Peel and cut the carrots into medium to small size pieces and toss in some olive oil. Place on a sheet pan and roast at 425 F until soft and slightly charred. Let cool until ready to use and mash using a potato masher .
If using your own milled flour, mill and sift as desired. Next, mix the flours, porridge and the water for about 1 minute. Let the rough dough sit for about 20 minutes to an hour. Next add the levain, carrots and salt and mix on low for 5 minutes. Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds. Let it rest covered for 10-15 minutes and then do another stretch and fold. Let it rest another 10-15 minutes and do one additional stretch and fold. After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours. (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).
When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1 hour. Remove the dough and shape as desired.
The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most. Let the dough dictate when it is read to bake not the clock.
Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf. I pour 1 cup of boiling water in the pan right after I place the dough in the oven.
Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.
After 5 minute lower the temperature to 450 degrees. Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.
Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.