Thursday, 31 July 2014

Sourdough Carrot Buns

It really is hot in Finland. The heat wave has been upon us for some time now and my family thinks it could already go away. Warm is nice but hot is not.  Makes me wish winter would already be here. But that's how it is. You are never happy with what you have and you always think that the grass is greener on the other side of the fence. Well, since it is so hot baking is pure pain when the oven spreads more warm air around the house. So, now I bake only what we really need and that is the daily bread. And today is time to make some delicious carrot buns by using the sourdough starter - which is probably the only one who loves the warm climate we now have. It's constantly hungry and demanding more food. Seems that our sweet little pet has turned into a monster! :D

300 g (10.582 oz) sourdough starter (I have starter with rye flour)
appr. 300 grams (10.582 oz) grated carrots
600 g ( 1.323 lb) lukewarm water
appr. 1000-1200 grams (2.205 - 2.646 lb) all purpose flour
3 tsp salt
3 tbsp honey
some olive oil ( I never measure this)

1. Peel and grade the carrots.
2. Mix the sourdough starter, lukewarm water, graded carrots and salt.
3. Add the flour. Mix and knead. Add more flour if needed. Add the oil.
4. Let the dough rest about 15-30 minutes.
5. Knead some more and make about 25 buns.
6. Leaven them on the papered baking tray for about 4 hours or so.

7. Bake in the 225°C (450°F) for about 20 minutes.

These were quite nice but I think I want more carrot in them so next time I am going to add more of it. This is similar amount of carrot I have seen in a bread that was sold at the stores a couple of years ago. But now that I think of it, it was nice bread and I liked it but I remember complaining then too that it had too little carrot in it. So maybe tomorrow our buns will have double amount of carrot. But to you all who don't wish to eat bread with that much carrot, this amount I used today will probably be just perfect.

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