Turmeric Baguette

Instructions

1. 1

   Combine warm water, honey, and turmeric powder in a large mixing bowl, stirring until the turmeric dissolves completely and the mixture turns golden.

   Tip: The turmeric distributes more evenly when dissolved in liquid first rather than added to dry flour.

2. 2

   Add bread flour, instant yeast, and minced garlic to the turmeric mixture. Mix until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic.

   Tip: If the dough feels sticky, dust with a little extra flour, but avoid making it too dry as turmeric doughs benefit from slightly higher hydration.

3. 3

   Incorporate olive oil, salt, and black pepper into the dough by kneading for another 2-3 minutes until fully combined and the dough becomes silky.

   Tip: Adding salt and oil after initial kneading prevents them from inhibiting yeast activation.

4. 4

   Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise at room temperature for 90 minutes until doubled in size.

   Tip: A warmer kitchen (around 24-26°C) will speed up fermentation slightly, while a cooler environment develops more complex flavour.

5. 5

   Turn the dough out onto a lightly floured surface and gently shape it into a long baguette form, about 30 cm in length, tapering the ends slightly.

   Tip: Handle the dough gently to preserve the air bubbles developed during fermentation for a lighter crumb structure.

6. 6

   Transfer the shaped baguette to a parchment-lined baking tray, cover loosely, and allow a second rise of 45 minutes until puffy.

   Tip: The second rise should be noticeably shorter than the first as the dough has already been fermented.

7. 7

   Preheat your oven to 220°C. Score the top of the baguette with a sharp knife, making 3-4 diagonal cuts at a 45-degree angle.

   Tip: Scoring allows steam to escape and encourages the baguette to expand upward rather than outward, creating a better crust.

8. 8

   Bake for 35 minutes until the crust is deep golden brown and the baguette sounds hollow when tapped on the bottom.

   Tip: For extra crust crispness, place a shallow pan of hot water on the lower oven rack during baking to create steam.

9. 9

   Cool the baguette on a wire rack for at least 15 minutes before slicing and serving.

   Tip: Slicing too early will result in a gummy crumb; the interior continues to set as it cools.