How to Make Sourdough by Emmanuel Hadjiandreou

Author:Emmanuel Hadjiandreou
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2017-08-16T04:00:00+00:00

Carrot and ginger sourdough

The trick with this bread is to grate the carrots coarsely so that they retain their colour and don’t melt into the dough when the bread is baked. The result is a fantastic orange polka-dot finish to the crumb.

TIME PLANNER

Making the dough 50 minutes

Letting the dough rise 1 hour

Knocking back and shaping the dough 10 minutes

Final proofing 2–6 hours

Resting the dough in the fridge 30 minutes

Baking 30–40 minutes

Cooling 30 minutes

INGREDIENTS

350 g/2⅔ cups white strong/bread flour, plus extra for topping the loaf

4 g/1 teaspoon salt

175 g/1 cup plus 3 tablespoons coarsely grated carrot

20 g/4 teaspoons chopped crystallized ginger

6 g/1 teaspoon ground cinnamon

80 g/2¾ oz. sourdough starter (see pages 16–17)

175 g/175 ml/¾ cup warm water (30–37°C/86–99°F)

70 g/⅓ cup brown sugar

20 g/20 ml/2 tablespoons sunflower oil

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