The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Carrot Halwa Sourdough with 20% Sprouted Golden Quinoa

Elsie_iu's picture
Elsie_iu

Carrot Halwa Sourdough with 20% Sprouted Golden Quinoa

Gajar ka halwa aka carrot halwa is a popular Indain dessert savored by many. Although I do enjoy its caramelly aroma, it’s overly sugary for someone like me who doesn’t have a sweet tooth. Therefore, I decided to transform it into bread form as always!

 

Carrot Halwa Sourdough with 20% Sprouted Golden Quinoa

 

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

264

100

36

100

304

100

Sprouted White Wheat Flour

90

30

 

 

 

 

90

29.61

Sprouted Golden Quinoa Flour

60

20

 

 

 

 

60

19.74

Whole Spelt Flour

90

30

 

 

 

 

90

29.61

Whole Durum Flour

60

20

 

 

 

 

60

19.74

White Whole Wheat Flour (Starter)

 

 

 

 

 

 

4

1.32

Whole Rye Flour (Starter)

 

 

 

 

 

 

4

1.32

 

 

 

 

 

 

 

 

 

Hydration

 

 

278.2

105.38

40

100

278.2

91.51

Water

 

 

163

61.74

36

100

203

66.78

Whey

 

 

80

30.30

 

 

80

26.32

 

 

 

 

 

 

 

 

 

Salt

5

1.67

5

1.89

 

 

5

1.64

Vital Wheat Gluten

9

3.00

9

3.41

 

 

9

2.96

Starter (100% hydration)

 

 

 

 

8

22.22

 

 

Levain

 

 

80

30.30

 

 

 

 

 

 

 

 

 

 

 

 

 

Add-ins

56

18.67

56

21.21

 

 

56

18.42

Toasted Walnuts

30

10.00

30

11.36

 

 

30

9.87

Ghee Toasted Carrots

26

8.67

26

9.85

 

 

26

8.55

(Finely Shredded Carrots)

100

33.33

100

37.88

 

 

100

32.89

(Ghee)

5

1.67

5

1.89

 

 

5

1.64

(Green Cardamon)*3

0

0

0

0

 

 

 

 

 

 

 

 

 

 

 

 

 

Total

 

 

657

248.86

80

222.22

657

216.12

Make the ghee roasted carrots. Heat the ghee and 3 green cardamoms over medium heat. Remove the cardamoms after the ghee is infused with their flavor. Pour in the carrots and milk powder then sauté over medium high heat, until mostly dry and caramelized. I got 26 g toasted carrots from 100 g raw carrots, 1 tsp milk powder and 5 g ghee.Make the ghee roasted carrots. Heat the ghee and 3 green cardamoms over medium heat. Remove the cardamoms after the ghee is infused with their flavor. Pour in the carrots and milk powder then sauté over medium high heat, until mostly dry and caramelized. I got 26 g toasted carrots from 100 g raw carrots, 1 tsp milk powder and 5 g ghee.


Sift out the bran from dough flour, reserve 36 g for the leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients.

Combine all leaven ingredients and let sit until ready, about 4.5 hours (27.5°C).  

Roughly combine all dough ingredients except for the levain and salt, autolyze for 15 minutes. Knead in the reserved ingredients and ferment for a total of 2 hours 45 minutes. Construct a set of stretch and fold and fold in the add-ins at the 15 minute and 30 minute mark respectively.  

Shape the dough then put in into a banneton directly. Retard for 11 hours.

Preheat the oven at 250°C/482°F. Let the dough warm up at room temperature for 20 minutes. Score and spritz the dough then bake at 250°C/482°F with steam for 20 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let it cool for a minimum of 2 hours before slicing

 

Due to the low gluten property of this dough, the crumb isn’t quite open. However, it is exceptionally soft and moist from the moisture of the carrots.

 

 

Though the carrots can’t really be detected in the final bread, you can definitely taste the caramel flavor. The walnuts added some toasty aroma and crunchy texture, which I find indispensable. This bread is no doubt on the sweet side thanks to the caramelized carrots, sprouted grains and durum. The bit tang helps to balance out the flavor.

 

_____

 

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Comments

clazar123's picture
clazar123

The  photos are just mouth-watering. Beautiful bread-great writeup. Thanks!

Elsie_iu's picture
Elsie_iu

I just made a new spreadsheet to present my formula so there might be some errors and miscalculations that need to be fixed. Hopefully it would be clearer to read. My formulae aren't the simplest so I worried some may have difficulty following... Please let me know if you spot anything wrong or there's any confusion :)

Glad you like the photos! Happy baking!

dabrownman's picture
dabrownman

Lucy loves it too since she eats all people food just o make sure it isn't poisonous for her Master and her family!  If this bread wasn't a SD it would have to be called a yeast carrot cake!  I think it is plenty open enough for such a bread with these ingredients and has to taste great which is all that counts for my taste tester:-).

I have a soft spot for oriental foods of all kinds because that was all I ate for a decade especially Chinese and Japanese  and learned to make sushi because we ate it so much and what was available was really 2nd rate for sure,  They couldn't even tell me what made their fish Sushi grade fro heaven;s sake.  Just pathetic.

I'm going to make lamb tacos even if I have to raise my own lambs and process them on the back porch!  Lucy would love that for sure!  People think that herding dogs were bred in Austrilia to herd sheep and cattle but Australian Shepherds were actully bred in California as California Cattle Dogs and The Aussies just stole them because-they have so many sheep and thought no one would notice the theft.  Its like the Germans stealing Franz Joseph's Rolls invented in Austria and not in Germany as Kaiser rolls.

I would have to gt a magnifying glass out to see when quinoa chitted!  But sprouted quinoa sounds delicious.  Love Siu Mai else has to be terrific . 

Well done and Happy Baking Elsie - HEB is my favorite place to shop for groceries in Texas.

 

 

Elsie_iu's picture
Elsie_iu

if you ask me! This needs some plump raisins and a generous handful of cinnamon to qualify as carrot cake for sure. You gotta spice it up or why bother making a spice cake? We'd be better off making a chocolate cake or fruit tart if otherwise. I'm ok with the crumb: not widely open but nowhere near dense as well. 

Oriental foods are the main stream here so I tend to cook them less often. We visit Japanese and Korean restaurants on weekends at least once every two weeks. Chinese and Thai foods are served for weekday dinner every other day. Guess what? We just had Thai lemongrass pork chop with rice for dinner! Sushi is one of my favorite Japanese dishes, along with ramen (because noodles are always welcome). Too bad my freezer isn't capable of making sushi grade sashimi, it can't reach as low a temperature. While that available in the supermarket is twice as pricey as the one intended to be cooked... 

Glad to know what to do when there's a lamb crisis :) I'd love to try some sheep milk too. Considering my love for all goat and sheep milk cheese, there's no way I won't love their milk. People say that lamb butter is really cool, especially when paired with radishes. I haven't tried it personally though. Now I regret not picking it up when it's in stock. It's not easy to track a breed's origin but it can't be harder than that of food, which has no DNA for phylogenetic analysis. The names often make it more confusing, with dishes originated in one country named after another country for some reason. I came across a dish called "Hong Kong fried rice" sold in Japan on the internet. Unsurprisingly, this dish is unheard in HK.

Quinoa don't sprout well so I rely on my smell instead. It's much more reliable, as it is when judging whether a levain is ready. You have to try sprouted quinoa if you haven't do so! It ranks the first among all grains to me! This means a lot when you think about how many grain varieties I've put in bread!

Most meats and seafoods on HEB are cheaper than those in HK. It's always nice to browse through food photos even though I can't get my hands on any of that :) Glad you like the post , Dabrownman! Bring Lucy over so that she can be my professional taste tester! 

Danni3ll3's picture
Danni3ll3

your pictures are killing me! Everything looks so good! Now I need to find something to eat. Unfortunately it won’t be as delicious looking at your pictures!

And I love the idea of Carrot Halwa in bread. I enjoy that particular dessert (I have a serious addiction to sugar) and I know I would love your bread! 

Elsie_iu's picture
Elsie_iu

I'm sure you're a great cook too. Looking at your pies and other goodies makes my stomach growl! I'd love to see more of them so please share them with us if you don't mind :)

One certainly doesn't have to be a sugar addict to love carrot halwa. Its caramelly aroma is heavenly! Caramelization has to one of my favorite chemical reaction toghether with maillard reaction. These non-enzymatic reactions are much more lovable than proteolysis and amyloidosis if you ask me... They don't get overdone as easily. 

Glad you like the bread, Danni! Browning the carrots not only improves the flavor but also reduces the issue with added hydration. This is like roasting potatoes instead of boiling them so that the flavor is concentrated.