Lahey's Carrot Loaf Revisited
On a lark, I decided to revisit Lahey's Carrot Loaf. I still had a bit of carrot juice, and as I was digging it out of the bottom shelf, I realized that I also had a cup of coffee in here, from the last pot that we made last week and didn't finish. I decided to use some of it in this loaf. So this is made with 1 cup of carrot juice and half a cup of cold coffee.
Another change I made: instead of using 400 g of bread flour, I used 300 g of bread flour plus one cup of my whole wheat sourdough discard. I used the 1/4 tsp of yeast as the recipe called for in addition to this spent starter, as the recipe called for. This changed the hydration of the whole thing in ways I couldn't predict though.
I didn't measure the currants or the walnuts -- I just tossed in some. There won't be nearly as many as Lahey uses. I only had a small amount of currants anyway.
The dough was pretty gooey, so I decided to incorporate some more flour; I used the multigrain bread flour, and ended up kneading in almost a full cup, I'd say. Then the dough had a bit of firmness to it. I wrapped it up in the couche that I lined with wheat germ, raw granulated sugar, and cumin.
But it didn't entirely stop the loaf from burning a bit on the bottom. It was difficult to remove from the Dutch oven, too.
Notes to Myself:
- The trick to heating the Dutch oven in the barbecue, I think, is to use only one burner as much as possible.
- Would it help to oil the bottom of the Dutch oven? Try consulting a Dutch oven recipe book for more information on how to use this iron pot.
- This amount of coffee (1/2 c) is lost in this recipe, you could have used still more I think. The amounts of currants and walnuts (a handful of each) is however a much better amount to use, as in this bread they are just the right amount