Delicious naturally leavened turmeric swirl sourdough bread with nigella seeds( kalonji seeds) with goodness of antioxidant rich turmeric.
I have earlier made turmeric sourdough bread. So, this time I mixed two doughs, one white dough and turmeric dough to make this sourdough bread.
To make any sourdough bread you need an active sourdough starter.
Turmeric and its health benefits.
Turmeric has been used as everyday ingredient in Indian cooking. it is also traditionally used for disorders of the skin, upper respiratory tract, joints, and digestive system.
Curcumin is a major component of turmeric, and the activities of turmeric are commonly attributed to curcuminoids (curcumin and closely related substances). Curcumin gives turmeric its yellow color.
Turmeric is made from the dried rhizome of turmeric plant.
It also used on skin to increase the natural glow as it contains antioxidants and anti-inflammatory components.
How to make turmeric swirl bread ?
For making turmeric swirl bread you need to make two kinds of dough one with turmeric and other without one.
You need following ingredients to make the bread.
Leaven: I used a bread flour and rye flour leavain with 100% hydration of Starter (50: 50 all-purpose flour and whole wheat flour starter), I used 7% of the dough.
If you do not have an active starter in hand, check out here to make one.
Bread flour: Use Bread flour to give chewiness to the bread. You need high protein bread flour which has around 13 % protein, (84 % of dough).
Rye flour: Adds nuttiness to bread 11 % dough.
Spelt flour: Also added to give extra boost to the bread, 4.8 % of dough).
Water: I have used 85% hydration.
Salt: I used 2% of salt in the dough. It gives taste and controls the rate of fermentation.
Baking Schedule
Make Leaven/Leavain 8. 00 A.M
Autolyse the Flours with water 12.30 A.M . For White flour dough give 45 minutes autolyse while for blue colored dough give only 30 minutes.
Incorporate leaven/levain into the dough 1.00 P.M
Add salt into dough around 1.30 P.M
After 1 hour stretch and fold the dough around 2.30 P.M
Then around 3.30 P.M stretch and fold the dough for second time.
Around 4.30 P.M Laminate the dough. Incorporate both white colored dough and yellow colored dough. Then sprinkle Kalonji/ Nigella seeds.
First coil fold 5.30 P.M Coil fold the dough.
second coil fold at 6.00 P.M
Pre-shape at 7.00 P.M.
Shape the dough 7.15 P.M
Cold Retard/ Refrigerator Overnight up to 14 hours
Bake at 7.00 A.M
Do you want to know more about the tips and tricks for making naturally colored the sourdough loaves with fresh ingredients?
If you try any of the recipe, please tag me @nidhinikhil on Instagram and @zestysouthindian on Facebook
Turmeric Swirl Sourdough Bread
Ingredients
LEAVAIN/ LEAVEN
- 15 g sourdough starter I used 100% hydration 50: 50 all-purpose flour : whole wheat flour
- 40 g bread flour
- 10 g rye flour
- 50 g water
- DOUGH
Dough
For White Dough
- 175 g Bread flour
- 15 g Rye
- 10 g Spelt
- 15 g Leavain
- 4 g Salt
- 168.8 water
For Yellow color Dough
- 175 g Bread flour
- 15 g Rye
- 10 g Spelt
- 15 g Leavain
- 4 g Salt
- 168 g water
- 2 g Turmeric powder
- ½ tablespoon Kalonji/ Nigella seeds
Instructions
How to Make Leaven
- In the morning make your dough combine 2 tablespoons (15-20 grams) of unfed sourdough starter with 50g of water 40 g of all-purpose flour and 10g rye flour. Mix until there are no dry bits of flour, cover loosely with plastic wrap and let sit out for 4-5 hours or until it doubles in volume.
Autolyse the dough
- Around 4 hours of Levain making, Mix all the flours in water in a large bowl. And mix by hand until there are no dry bits. Knead for 1-2 minutes until well combined. Cover and let rest for 45 minutes for white dough and 30 minutes for turmeric colored dough
Make Dough
- When levain is ready incorporate the levain into the autolyzed dough
- Then after 30 minutes add salt and rest of water. Mix well and cover the dough again and set aside
Stretch and fold
- Then stretch and fold the dough every 1 hour for until 2 hours. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you handle the dough.
Laminate the dough
- One hour after last stretch and fold do a lamination of the dough. Means spread the dough into thin sheet . Then incorporate dough together. Then sprinkle Kalonji/ Nigella seeds.
- If you are planning for 1 coil fold do that 2 hour of lamination. If you are doing 2 coil folds give 1 hour’s interval.
Shaping the dough
- Then transfer the dough lightly floured workspace and shape them into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
- Work this into a round shape, and place seam side up in a proofing basket lined well with flour.
Cold Proof
- After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.
Score and Bake
- When you are ready to bake preheat oven to 500°F/ 260°C.
- Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
- At 500°F/ 260°C cook the bread for 15 minutes. Then reduce the temperature to 450°F/ 232°C for 15 minutes with lid.
- After 10 minutes remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 15 minutes, until the crust is deeply caramelized. Give 15-20 minutes extra if you want more crusty bread.
- If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.
- Once bread comes out of oven cool completely in the wire rack and cut it into slice and enjoy with butter
