
Turmeric Sourdough with Toasted Oats
Do what makes your soul shine! Baking bread makes me happy, I'm still in awe each time I bake.
Hubby planned to cook curry for the family to go with a loaf of sourdough bread. I got inspired, went a little bold and adventurous with this bake. Added ground turmeric to half of the dough with toasted oats sprinkled with curry powder.
Cold retard this loaf for 16 hours and was rewarded with a cute-looking oven spring that resemblance an eyelid. Also, cutting through this loaf brought me joy as the bright and cheery yellow crumbs sparkle!


Baker's Percentage
For Basic Dough
90% Japanese Bread Flour 180g
10% Semolina Flour 20g
70% Water 140g
20% Levain 40g
2% Sea Salt 4g
For Turmeric Dough
90% Japanese Bread Flour 180g
10% Semolina Flour 20g
1% Ground Turmeric 2g
70% Water 140g
20% Levain 40g
2% Sea Salt 4g
Method
1. Start by preparing Toasted Oats:
10g extra virgin coconut oil, 20g oats and 2g curry powder. Heat coconut oil, add oats, curry powder and toast for approx. 5 minutes. Set aside and cool

2. During the initial stage, both dough will be prepared separately
For Basic Dough:
Autolyse flour and water for 1-2 hours
Add levain, rest for 30 minutes
Add salt, rest for 10-15 minutes
Stretch and fold, once and rest for 30 minutes
For Turmeric Dough:
Autolyse flour, ground turmeric and water for 1-2 hours
Add levain, rest for 30 minutes
Add salt, rest for 10-15 minutes
Stretch and fold, once and rest for 30 minutes
3. Lamination of Basic Dough and Turmeric Dough
Stretch out basic dough and turmeric dough
Sprinkle toasted oats, combine both dough together
Coil fold 2 sets, 30-40 minutes interval and rest the dough for at least 1 hour before shaping
Shape the dough, proof the dough in the banneton basket for 10-20 minutes
Cold retard for 12-16 hours at 1-3°C

4. And finally, it's ready to be baked
Place dutch oven in the oven and preheat at 250°C for 30 minutes
Bake covered at 250°C for 23 minutes, and bake another 17 minutes at 220°C uncovered
Cool for at least 3 hours before slicing
Note
Total bulk time 4.5 hours at 28-30°C
Masuda Canada100 is used as Japanese Bread Flour (Protein 13.2%), the product can be found at our shop, simply click "Order Form" to find out