Turmeric Bread made with sourdough starter Recipe

מצרכים

• 35 g whole rye flour
• 315 g bread flour
• 280 g water
• 105 g sourdough starter
• 7 g salt
• 1 tsp turmeric
• Warm fermentation: 5 hours 30 minutes at 25–26°C (77–79°F)
• Cold fermentation: 10 hours in the fridge
• Process:
• 1️⃣ Mix the water, sourdough starter, flour, salt, and turmeric until fully combined.
• Rest for 1 hour.
• 2️⃣ Perform the 1st coil fold.
• Rest for 1 hour.
• 3️⃣ Perform the 2nd coil fold.
• Rest for 1 hour.
• 4️⃣ Perform the 3rd coil fold.
• Let the dough rest for another 1.5–2.5 hours, depending on your room temperature and starter activity.
• 5️⃣ Shape the dough into a batard (oval) or boule (round), creating good surface tension—this helps the loaf open beautifully during baking.
• Place the dough seam-side up into a floured proofing basket.
• Refrigerate overnight for the cold fermentation.
• Next day:
• Turn the dough out onto parchment paper, seam-side down, and score.
• ➡️ For Open Bake (Baking Stone/Steel):
• Bake in a preheated oven at 250°C (482°F) with steam for 20 minutes. (I create steam by pouring a cup of boiling water into a tray filled with hot stones placed at the bottom of the oven.)
• Open the oven to release the steam, remove the tray with the stones, reduce the temperature to 200°C (392°F), and bake for another 15–20 minutes until golden brown.
• ➡️ For Cast Iron / Dutch Oven:
• Preheat your Dutch oven to 250°C (482°F).
• Bake the loaf covered for 20 minutes at 250°C (482°F).
• Remove the lid, reduce the temperature to 200°C (392°F), and bake for another 15–20 minutes until golden brown.
• 💡 Tips for Hot Weather ☀️➡️❄️
• If your kitchen is very warm and your dough ferments too quickly:
• Reduce the amount of starter to 10–15%.
• Use cold water for mixing.
• Chill all the ingredients in the refrigerator for 1–2 hours before mixing.
• If needed, place the dough in the refrigerator for 20–30 minutes during bulk fermentation to slow it down.
• #sourdoughstarter #sourdoughbread #breadrecipe #turmerik