Turmeric Sourdough

Instructions

1. 1

   Mix the fed sourdough starter, water, and turmeric powder together in a large bowl, stirring until the color is evenly distributed throughout the liquid.

   Tip: Let this mixture rest for 5 minutes to allow the turmeric to fully dissolve.

2. 2

   Add the bread flour to the wet mixture and combine until all flour is hydrated and shaggy dough forms. Cover and let rest for 30 minutes.

   Tip: This autolyse period helps develop gluten naturally without kneading.

3. 3

   Sprinkle salt and black pepper over the dough, then incorporate by folding the dough over itself repeatedly for about 10 minutes until smooth and elastic.

   Tip: Use wet hands to prevent sticking during this stretching and folding process.

4. 4

   Drizzle in the olive oil and continue folding until fully incorporated. The dough should feel silky and slightly tacky.

   Tip: Oil aids in achieving an open crumb structure.

5. 5

   Perform 4 sets of stretch-and-fold at 30-minute intervals over 2 hours, then let the dough bulk ferment at room temperature for 4-6 hours until visibly puffy.

   Tip: Look for the dough to increase by about 50% and show visible bubbles on the surface.

6. 6

   Turn the dough onto a lightly floured surface and shape into a round boule by folding the edges toward the center and rolling gently.

   Tip: Proper shaping creates surface tension needed for good oven spring.

7. 7

   Place seam-side up in a floured banneton basket or bowl lined with a tea towel. Cover and refrigerate for 8-12 hours for cold fermentation.

   Tip: Cold fermentation develops deeper flavor and makes scoring easier.

8. 8

   Preheat your oven to 450°C with a Dutch oven inside for 45 minutes. Score the top of the loaf with a sharp blade and carefully transfer into the hot Dutch oven.

   Tip: Keep the lid on for the first 20 minutes to trap steam, which creates a crispy crust.

9. 9

   Bake covered for 20 minutes, then remove the lid and bake for another 25 minutes until the crust is deep golden brown.

   Tip: The internal temperature should reach 210°C when measured with a thermometer.

10. 10

    Cool the loaf completely on a wire rack for at least 1 hour before slicing to allow the crumb structure to set properly.

    Tip: Slicing too early will result in a gummy texture.