Carrot Sourdough Bread (with juice)

I tried in my previous video to make sourdough bread with pulp. I absolutely wanted to try the version with carrot juice also. I have to recognise that I like to drink carrot juice so, I'd rather prefer to use the pulp in bread rather than the juice. The juice loses some of the properties (like vitamins) during the process so this is why I think is better to drink it fresh. I run this baking test using carrot juice in this bread and I was not disappointed by the result.

Replacing the water with carrot juice is not exactly the same. Carrot juice is thicker as it contains some carrot particles inside. This has of course some impact. First, the dough feels stiffer and you need to increase the hydration (compared to the bread with pulp). Second, it will affect the gluten network. Those little particles act as a barrier to bound the gluten. These two impacts come to complete one to each other. If the dough is stiffer there is little need for extra manipulation of the dough to build the structure. When the gluten network is weaker, you need to add some extra dough handling. In the end, the difference in terms of the method is just that I added an extra coil fold and it went just fine.

As expected, the dough has an orange crumb. As for taste, I feel it a bit sweeter than normal bread and the flavour is clearly specific. However, none of these is pronounced: this is not a sweet bread/cake and does not smell strongly of carrots. The flavour is mild but noticeable.

I like this bread, although due to the reasons I mentioned above I won't do it very often. I prefer to use the discarded pulp in bread rather than the juice. You should however try this bread at least once to see how it tastes.

Carrot Sourdough Bread (with pulp)

I started recently to make fresh vegetable juice every morning. This means that I get a lot of pulp after each extraction. I take the pulp and store it in the fridge for future use or I make soup with it. This is how I remembered that once I made a bread with pulp: Carrot and hazelnuts bread and I felt I should redo a similar recipe using carrots pulp.

I started with 1kg of carrots and I obtained the following:
  • 200g peels (that I discarded)
  • 600g carrot juice
  • 200g well-drained carrot pulp
The carrot juice was perfect for my breakfast and the pulp was perfect for the bread.
This bread has a typical making process with the exception that I add pulp during lamination. That is the right moment to add insertions of any kind without disturbing the gluten network development.

I squeezed the carrot very well so that it doesn't add hydration to my dough. If you cannot obtain such a well-drained pulp, you can still add it but prepare for a higher hydration.
Despite the carrot insertion, the bread does not turn orange and only has a mild carrot flavour. Instead, it is adding sweetness to the taste.

Pasca - Romanian Easter Sourdough Bread

It is traditional in my home country to make Pasca for Easter. I have to recognise that I do not do this bread/cake every Easter, but every time I do it, I eat it with great pleasure.
So far, I did Pasca only with yeast (find the recipe here), but this year I tried it with sourdough.
It uses the same dough as Cozonac but the shape and filling are different. This bread resembles cheesecake or cheese pie, it has traditionally a round shape with borders made of dough and a cross in the middle. The filling is made also traditionally with unsalted cheese, raisins and aromas.

As the Cozonac, Pasca is linked to a religious Orthodox holiday. Romanians are eating Cozonac for both Christmas and Easter but Pasca is specific to the Easter holiday. Usually, this bread is made on Thursday or Saturday before Easter, and it is brought to the church before the Ressurection service to receive a blessing. It is only eaten after the service. Nowadays, some of these customs are not rigorously followed. Due to lack of time or knowledge/practice, many Romanians are just buying it and put it directly on the table. Nevertheless, made or bought, brought to the church or not, this is a bread/cake that is strongly related to the Easter celebration and everybody knows it or have it on the table for this holiday.

Bellow is my version done with sourdough. It is much more popular in the yeast version in Romania but I wanted to try it with sourdough. For Cozonac, I opted for a one day process, but for this one, I made the final fermentation overnight and I find this option a bit better in terms of schedule.

Le Pain d'Aix Sourdough Bread

Another French bread that I tried a few years ago. If you follow my blog you can find it under Pain d'Aix post.
In particular, back then, I find it to be a very good looking bread and once again, with this bake it was confirmed.

What I didn't know back then was that people are seeing similarities between the shape of this bread with nothing else than woman breasts. It has a funny sense and honestly I was not convinced until I photographed the bread from different angles and I found myself laughing behind the camera. They are right...

La Tabatière du Jura Sourdough Bread

I've made a similar recipe of this bread 6 years ago and posted it on my blog at La tabatière du Jura, so I am quite familiar with it.

This is a classic French regional bread, coming from the East of France, from Jura. The recipe itself is not specific, usually, this is made from white bread flour sometimes with a small inclusion of rye or wholemeal wheat flour. But what is specific for this bread is the shape. It has a flap that raises nicely when you bake the loaf.

Unlike my classical bread, for this one, I do not do a cold retard overnight in the fridge. There is a reason for this: the longer it stays, the bigger the chances for the flap to stick to the main boule. So, the final fermentation is only 1-hour while maintaining the dough temperature at 26ºC.