How to make Turmeric Sourdough Bread {Whole Grain}

Turmeric sourdough bread sliced on a wooden cutting board.

How to make Turmeric Sourdough Bread {Whole Grain}

The addition of turmeric to this sourdough artisan bread makes for an earthy, slightly spicy loaf! This loaf will amp up your sourdough bread game!

Course Bread

Cuisine American

Keyword Easy Sourdough Recipe, fresh milled flour, Freshly Milled Flour, Sourdough, Sourdough Bread, Sourdough Recipe, Sourdough Starter, Turmeric, Turmeric Bread

Prep Time 5

Cook Time 35

Fermetation Time 12

Total Time 12 40

Servings slices

Calories 122kcal

Author Mary Rose

Equipment

Dutch Oven
Grain Mill If using fresh milled flour

Ingredients

400 grams Water
100 grams Sourdough Starter
500 grams Flour
11 grams Salt
2 grams Turmeric Powder
16 grams Olive Oil

Instructions

In a large mixing bowl, add the water and sourdough starter. Mix well until it is cloudy.
Add flour and salt. Mix until you have no dry flour left in the bowl and the dough comes together. It will be a shaggy dough.
Cover with plastic wrap or a towel and let the dough rest for 30 minutes.
Perform 3-4 sets of stretch and folds, 30 minutes apart.
To do a stretch and fold, lift up on one corner of the dough and fold it back into the center of the dough. Turn the bowl a quarter turn and continue all the way around the bowl.
On the last set of stretch and folds, mix the turmeric and oil in a small bowl.
Pour half the mixture over the dough and do a few stretch and folds.
Pour the remaining turmeric mixture over the dough and continue to stretch and fold until the mixture is evenly distributed throughout the dough and turns a golden color.
Cover the dough and let proof at room temperature on the counter for an additional 3-4 hours.
You will know the dough is ready to shape when it feels puffy and full of air. The dough will be domed on top, as well.
Prepare a banneton basket by liberally dusting with flour.
Turn the dough onto a lightly floured work surface.
Do another set of stretch and folds lifting and pulling the dough up and over the center of the dough to tighten it up.
Once you have done this all the way around the dough ball, turn the dough over.
Drag the dough against the counter 3-4 times to build surface tension which in turn will give a better rise in the oven.
Put the dough in the banneton basket seam side up.
Pinch the seams together as best as you can to keep the tension on the top of the dough.
Cover with plastic wrap and place in the fridge overnight.
The next day when you are ready to bake the bread, preheat the oven to 450 degrees F with a dutch oven inside the oven while it heats up.
Take the dough out of the fridge and turn over onto a piece of parchment paper.
Using a razor or a very sharp knife, make a slash in the top of the dough.
Carefully take the dutch oven out of the oven and remove the lid.
Lift the parchment paper by the corners and carefully lower into the dutch oven.
Return the lid and bake in the preheated oven for 20 minutes with the lid on.
Remove the lid and continue to bake an additional 15 minutes.
Allow the bread to cool completely on a cooling rack before slicing.

Notes

Store cooled bread in a plastic bag on the counter for 3-4 days.

Freeze in a freezer safe bag for up to 3 months.

Nutrition