Made out of scratch, this loaf has all of the health-boosting advantages of sourdough plus the highly effective medicinal properties (and eye-popping color) of turmeric. After you’ve loved these delicious just-out-of-the-oven first slices, freeze the loaf to make it go additional for longer.
Components
- 500 g (3 1/2 cups) plain flour, divided, plus additional for dusting
- 850 ml water
- 425 g (3 cups) robust bread flour
- 2 1/2 tsp salt
- 2 tbs honey
- 2 tbs floor turmeric
- 175 ml heat water, at about 40°C
- Spray cooking oil
Methodology
Step 1.
Completely whisk collectively 70 g plain flour with 120 ml water in a big bowl. Cowl with a plate and put aside for twenty-four hours
Step 2.
Over the subsequent three days, twice a day, add 70 g plain flour and 120 ml water to the sourdough starter, whisking nicely.
Step 3.
As soon as the starter is domed with bubbles on high, it’s prepared; it’s possible you’ll have to feed the dough for an additional day if it’s not but prepared.
Step 4.
Mix 850 g of the sourdough starter with the bread flour, salt, honey, and turmeric within the bowl of a stand mixer.
Step 5.
Match the mixer with a paddle attachment and beat on a medium-low velocity for 30 seconds. Begin including the remaining water, in 4 additions, till the dough comes collectively like a thick, sticky cake batter; proceed to beat for 3 minutes.
Step 6.
Line a big mixing bowl with a sheet of parchment paper. Spray the paper with cooking spray and scrape the dough into it.
Step 7.
Cowl with a greased piece of clingfilm and go away to rise in a heat place till doubled in measurement, 4-6 hours.
Step 8.
After rising, take away the clingfilm. Preheat the oven to 220°C (200° fan). Place a big baking tray within the oven to preheat.
Step 9.
After preheating, use the parchment paper within the bowl to raise the dough onto the preheated tray. Spritz the highest of the dough with some water.
Step 10.
Bake till the bread is risen and golden-brown, 40-50 minutes. Take away from the oven and mud with flour, leaving the bread to chill on a wire rack earlier than slicing and serving.
For 8 – 10 servings or for 1 loaf
