Carrot Cake Sourdough скачать в хорошем качестве

Carrot Cake Sourdough

Tried a new recipe in the bakery today. Before adding something to the menu, I like to do a few test bakes first to make sure it bakes well and to see if any changes need to be made. First I do a single batch. Then, if possible, I like to try a bulk batch, because sometimes recipes just don't hold up as well when doing large quantities. This recipe was fun and I think provided a good opportunity for a little instruction as well. Here's the recipe I used: 350g warm water 75g starter 45g honey 10g salt 4g cinnamon 4g ginger 2g cloves 450g bread flour 50g whole wheat flour 80g raisins 65g chopped pecans 55g shredded carrot cinnamon sugar for the swirl Mix all ingredients except carrots, pecans, raisins and cinnamon sugar. Mix by hand for 4 minutes, then cover. Perform 3 sets of stretch and folds 30 minutes apart. Bulk ferment until dough is puffy, domed, with some bubbles. Add cinnamon sugar during shaping. Shape as if it's a regular pan loaf. Set it in pan with paper towel underneath, this will soak up any moisture from the sugar during your cold proof. Cover and cold proof overnight. Preheat your oven to 450 for an hour. Bake with steam for 20 minutes and then remove steam tray and lower oven temp to 425. Continue baking until loaf reaches an internal temperature of 204F. Keep watch and cover with foil during second half of baking if loaf begins to get too dark on top.