Fresh sourdough loaf with a teaspoon of turmeric! It almost lools like pannetone 🙂
535g of bread flour, 390g of water, 74g of 100% hydration rye starter (~13% inoculation), 9g of salt, a teaspoon of turmeric. Approximately 8 hours of fermentation at 22-23C and 14 hours of proofing in the fridge. Baked in a Dutch oven at 470F.
by newtontoppen
8 Comments
Oh WOW. Does the turmeric impart much flavor or is it just color? This might be my solution to up the appeal for my semolina loaves.
Hey, this looks like the bread that someone made a video spinning with haha. Looks delicious!
wow, i love it, describe the taste
What recipe did you use?
How much tumeric did u use?
Goals
Outstanding! Bravo 🫡😻😇
Good bread 🥖 👍
This looks amazing! Congrats – looks perfectly fermented. Does the lower inoculation ratio to flour and thus longer fermentation time contribute towards the open crumb structure here or do you think it’s more so hydration and ideal proofing times?