carrot baguette buns | crispy and soft homemade baguette

This post is also available in german/deutsch.The perfect carrot baguette buns for our Easter brunch. Soft on the inside and wonderfully crispy on the outside. Made from carrot juice, finely grated carrot and wheat flour.

You need time for this yummy batter. On the first day you mix the poolish. Second day, mix poolish with autolysis dough and main batter and the 3. Day is the final baking day!

As best read the whole recipe before you start. So its easier and you can unterstand the singe parts of the recipe.

Carrot baguette buns

poolish
100 g water, lukewarm
50 g wheat flour, optionally light spelled flour
50 g whole wheat flour
0.1 g fresh yeast
Autolysis dough
poolish
400 g wheat flour, optionally light spelt flour
150 g carrot juice
20-40 g water
100 g finely grated carrots
Main batter
5 g fresh yeast
10 g sea salt

poolish
Day 1: In the afternoon / evening: put water in a bowl, dissolve the yeast in it. Mix in the types of flour. In a mixing bowl, add water and yeast and mix. Add flour and combine.
Cover the bowl with plastic wrap and let it stand at room temperature overnight.
Autolysis dough
Day 2: the next day: place the poolish and the ingredients of the autolysis dough in a mixing bowl. Only add 20 g of water.
Knead at low speed for 5 minutes and then covered for 30 minutes.
Main batter
Now knead add yeast and salt and if necessary the remaining water. Knead for 5-10 minutes on the second level. The dough is soft, but detaches from the bowl.

Fold the dough 2-3 times in the next 2 hours (see video) and always cover it well.
Then let the dough stand in the fridge until the next morning!

Day 3: Baking Day! Take the dough out of the fridge and let it stand for 40 minutes at room temperature. Place the dough on a very lightly floured work surface and divide it into 6 equal pieces.
Shape into balls (see video) and let rest for 10 minutes. Then roll to baguettes (see video) and place the seam downwards on two baking papers. Dust with flour and leave to rest covered for 30-40 minutes.
Preheat the oven to 250 ° C with the tray. Cut in the carrot baguette rolls (see video).

Fill a small bowl with about 2 cups of water. You want to work quickly and carefully when transferring the baguettes. Open the oven and gently slide the whole piece of parchment paper with the baguettes onto the preheated baking stone or sheet pan. Quickly pour the ice cubes into the preheated skillet and immediately shut the oven door. Then bake them for 8 minutes with steam.

Then briefly open the door to let off the steam. Reduce the oven to 230 ° C and bake for 10-15 minutes.

If you try these carrot baguette buns or one of our other recipes, please leave us a comment how you liked it. Tag us @KLARASLIFEon Instagram and hashtag it #KLARASLIFE so we can see them and share with the community! Thank you!

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Carrot baguette buns

These carror baguette buns are soft in the inside and crispy on the outside. These are perfect for easter brunch and great for sandwiches too

Course baking

Cuisine need time

Keyword baguette

Servings 6 Baguettes

Author Klaraslife

Ingredients

poolish

• 100 g water lukewarm
• 50 g wheat flour optionally light spelled flour
• 50 g whole wheat flour
• 0.1 g fresh yeast

Autolysis dough

• poolish
• 400 g wheat flour optionally light spelt flour
• 150 g carrot juice
• 20-40 g water
• 100 g finely grated carrots

Main batter

• 5 g fresh yeast
• 10 g sea salt

Instructions

poolish Day 1

• In the afternoon / evening: put water in a bowl, dissolve the yeast in it. Mix in the types of flour. In a mixing bowl, add water and yeast and mix. Add flour and combine.
• Cover the bowl with plastic wrap and let it stand at room temperature overnight.

Autolysis dough Day 2: the next day

• : place the poolish and the ingredients of the autolysis dough in a mixing bowl. Only add 20 g of water.
• Knead at low speed for 5 minutes and then covered for 30 minutes.

Main batter

• Now knead add yeast and salt and if necessary the remaining water. Knead for 5-10 minutes on the second level. The dough is soft, but detaches from the bowl.
• Fold the dough 2-3 times in the next 2 hours (see video) and always cover it well.
• Then let the dough stand in the fridge until the next morning!

Day 3: Baking Day!

• Take the dough out of the fridge and let it stand for 40 minutes at room temperature. Place the dough on a very lightly floured work surface and divide it into 6 equal pieces.
• Shape into balls (see video) and let rest for 10 minutes. Then roll to baguettes (see video) and place the seam downwards on two baking papers. Dust with flour and leave to rest covered for 30-40 minutes.
• Preheat the oven to 250 ° C with the tray. Cut in the carrot baguette rolls (see video).
• Fill a small bowl with about 2 cups of water. You want to work quickly and carefully when transferring the baguettes. Open the oven and gently slide the whole piece of parchment paper with the baguettes onto the preheated baking stone or sheet pan. Quickly pour the ice cubes into the preheated skillet and immediately shut the oven door. Then bake them for 8 minutes with steam.
• Then briefly open the door to let off the steam. Reduce the oven to 230 ° C and bake for 10-15 minutes.

Notes

You need time for this yummy batter. On the first day you mix the poolish. Second day, mix poolish with autolysis dough and main batter and the 3. Day is the final baking day!

As best read the whole recipe before you start. So its easier and you can unterstand the singe parts of the recipe.

If you like you can Pin our Pictures on Pinterest.

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