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Sourdough Turmeric Loaf

A bright and flavourful loaf made with sourdough starter and a dash of turmeric
Prep Time50 mins
Cook Time50 mins
Resting Time18 hrs
Total Time19 hrs 40 mins
Course: Breakfast, Snack
Cuisine: European
Keyword: bread, sourdough, turmeric
Servings: 1 Loaf

Equipment

  • OTG or MIcrowave Oven to bake
  • Dutch Oven (optional)

Ingredients

For the sourdough starter

  • 10 gms Unfed starter
  • 20 gms All purpose flour
  • 20 gms Water

For the bread dough

  • 250 gms All purpose flour
  • 185 gms Water
  • 3/4 tsp Finely ground turmeric
  • 50 gms Sourdough Starter
  • 6 gms Salt

Instructions

  • In a transparent jar, add the unfed starter, flour and water for the sourdough starter. Mix nicely to ensure no dry flour remains
  • Once the starter has been feed, set it aside in a warm place till it doubles. It should take around 3-4 hours
  • In a large bowl, mix the flour and water for the dough to ensure no dry flour remains. Cover and set aside for 3-4 hours till the starter is alive and doubled
  • Once the starter has doubled, add it along with turmeric and salt to the flour mix. Mix well to ensure all of the starter has been incorporated into the dough. Cover and set aside for 30 minutes
  • After 30 minutes, perform the first round of coil fold on the dough as shown in the video. Lift the dough and fold it on itself like a coil. Repeat the procedure on all four side of the dough. Cover and set aside.
  • Repeat the same coil and fold process 3 more times with a 30 minute interval after each round. The 4 rounds should take around 2 hours to complete
  • Cover the dough and set aside in a warm place till it doubles in volume. It should take around 4 hours.
    Dough doubles in four hours
  • Once the dough has doubled in volume, transfer it to a lightly floured surface. Stretch and fold the dough to form a ball like shape and shape it to tighten the dough.
  • After shaping, transfer the dough to a banetton or any lightly oiled and floured vessel. Cover and refrigerate for 12-15 hours. It will rise significantly in volume
    Dough rises in the fridge
  • Preheat the oven at 230C
  • Grease a dutch oven or any oven proof dish which can be covered and used to bake bread. Transfer the dough to the vessel and slash the top of the dough once or twice with a sharp blade
  • Cover and bake for 40 minutes. Uncover and bake for 10 minutes for it to get a nice brown colour.
  • Transfer the loaf to a wire rack and cool completely before slicing. Enjoy!