Turmeric Sourdough Bread
Delicious turmeric sourdough bread made with multigrain flour with goodness of antioxidant rich turmeric.
Servings: 1 loaf
Calories: 1452kcal
Ingredients
- For Leaven
- 100 g Bread flour
- 15 g High Extraction Multigrain flour
- 20 g active sourdough starter
- 75 g water
- For the dough
- 300 g bread flour
- 100 g High Extraction multigrain flour
- Entire leaven
- 1 teaspoon turmeric powder
- 290 g water
- 9 g salt
Instructions
- Prepare Levan
- Mix all the ingredients for leaven and set aside for about 6 hours.
- Autolysis
- In another bowl bread flour, multigrain flour, turmeric and water and mix well and 6 hours.
- Bread dough
- When leaven is ready mix with autolyzed flour mix to form as shaggy dough. Set aside for 30 minutes before adding salt.
- After adding salt, fold the dough at 2 one-hour interval and then laminate the dough for another 1 hour and coil fold the dough 1-hour interval for next two hours and then shape the dough.
- Once you shaped the dough transfer to banneton and set aside refrigerator for cold ferment for 12 hours.
- Next morning pre-heat oven to 47Score the dough and transfer the dough into cold Dutch oven.
- Bake it in a pre-heated oven for 475 F for 20 min. Then reduce the temp to 450F for another 20 minutes Then remove the lid and bake for another 10-15 minutes
- Enjoy
Video
Nutrition
Calories: 1452kcal | Carbohydrates: 292g | Protein: 48g | Fat: 7g | Saturated Fat: 1g | Sodium: 3515mg | Potassium: 456mg | Fiber: 10g | Sugar: 1g | Calcium: 60mg | Iron: 5mg
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