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.
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
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!