Turmeric Baguette
Prep
20 mins
Cook
35 mins
Servings
2
Difficulty
Medium
When I first discovered turmeric baguette, I was amazed by how this golden spice transforms ordinary bread into something truly special. What I love most is how quick and straightforward it is to make, ready in just an hour from start to finish. The turmeric brings not only a beautiful color and earthy flavor but also powerful anti inflammatory benefits that make this loaf genuinely good for you. Combined with garlic and a touch of honey, you get a crusty exterior and soft, aromatic interior that's perfect for soups, salads, or simply slathered with butter. This recipe proves you don't need complicated techniques or expensive ingredients to create bakery quality bread at home.
Ella x
Ingredients
- 400 gbread flour
- 250 mlwarm water
- 8 gturmeric powder
- 8 gsea salt
- 7 ginstant yeast
- 15 mlolive oil
- 2 gblack pepper(freshly ground)
- 10 mlhoney
- 3garlic cloves(minced)
Detail level
Instructions
- 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
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
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
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
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
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
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
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
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.
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