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

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