Turmeric Sourdough Bread Loaf

August 14, 2019

Turmeric Sourdough Bread Loaf

Prepare time: 1 day for sourdough , half day bulk ferment and folding, retard the dough approx. 8-12 hours. 


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Sourdough (levain)   60 gr. starter prepared
Artisan bread flour 300 gr.
Water 195 ml
Sea Salt 6 gr.
Turmeric powder 3 gr.



Utensil: Proofing Basket, scraper, Dough whisk 

A Golden gorgeous loaf today. Adding turmeric to the dough is not only healthy, it makes the bread look nice too. This was using basic sourdough bread that needs a pinch Turmeric powder you easy found in kitchen. 

Bakes into a beautiful color, crunchy crust , moist,  spiced loaf. Prepare the sourdough one day before. feeding twice. Hand mix all ingredients in a dough except the salt.  Rest around 2-3 hours for autolyse, sprinkle the salt in the first flow.

I mostly doing the way:  folding 2 times in bulk > (divide) shape > retard the dough* in the basket 14 hours in fridge, then for next day for baking straight in the preheat oven 250°C for 35 mins with steam.

For this time i make a bit different (bulk) folding 3 times every 1-1.25 hours > shape > form in proofing basket with plastic cover for 2.5 hours at room temperature and bake in a preheat oven with steam. 

Turmeric bread load recipeTurmeric sourdough bread load






What does "retarding the dough" mean? D. Monsborough from https://www.goodfood.com.au

Yeast is a single-celled organism that converts sugar into carbon dioxide, water and alcohol. It also produces enzymes that convert the starch in flour (polysaccharides) into simple sugars (monosaccharides) that are in turn converted into CO₂ and alcohol. Modern bread mixes contain bread improvers, such as the enzyme amylase, and malt to give the yeast something to eat while the enzymes work. If bakers don't want to add improvers, they can slow the fermentation to allow the yeast to create enough enzymes to convert the starch to sugar. Bakers do this by allowing the bread dough to ferment, forming it into loaves, then placing the unbaked loaves in a cooler. This is retarding the dough. Yeast is still active at low temperatures, but it works very, very slowly. While it is working, it also produces other organic compounds that give subtle aromas to the bread. You can do this at home. Make bread according to the recipe, form the loaves, place them on the tray, dust them with flour, and wrap them in plastic. Refrigerate overnight. Allow the loaves to rise again in a warm place until they double in size – about two hours – and bake according to the instructions.



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