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 |
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| 90 | 29.61 |
Sprouted Golden Quinoa Flour | 60 | 20 |
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| 60 | 19.74 |
Whole Spelt Flour | 90 | 30 |
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| 90 | 29.61 |
Whole Durum Flour | 60 | 20 |
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| 60 | 19.74 |
White Whole Wheat Flour (Starter) |
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| 4 | 1.32 |
Whole Rye Flour (Starter) |
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| 4 | 1.32 |
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Hydration |
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| 278.2 | 105.38 | 40 | 100 | 278.2 | 91.51 |
Water |
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| 163 | 61.74 | 36 | 100 | 203 | 66.78 |
Whey |
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| 80 | 30.30 |
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| 80 | 26.32 |
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Salt | 5 | 1.67 | 5 | 1.89 |
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| 5 | 1.64 |
Vital Wheat Gluten | 9 | 3.00 | 9 | 3.41 |
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| 9 | 2.96 |
Starter (100% hydration) |
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| 8 | 22.22 |
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Levain |
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| 80 | 30.30 |
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Add-ins | 56 | 18.67 | 56 | 21.21 |
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| 56 | 18.42 |
Toasted Walnuts | 30 | 10.00 | 30 | 11.36 |
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| 30 | 9.87 |
Ghee Toasted Carrots | 26 | 8.67 | 26 | 9.85 |
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| 26 | 8.55 |
(Finely Shredded Carrots) | 100 | 33.33 | 100 | 37.88 |
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| 100 | 32.89 |
(Ghee) | 5 | 1.67 | 5 | 1.89 |
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| 5 | 1.64 |
(Green Cardamon)*3 | 0 | 0 | 0 | 0 |
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Total |
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| 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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