Turmeric Sourdough
An autumnal themed sourdough loaf, shaped like a pumpkin with turmeric to give it a golden glow. You will need to begin the sourdough starter at least one week before making this loaf, ensuring you ha...
Ingredients
250 g. strong flour
260 g. dark rye flour
500 g. warm water
For the loaf
350 g. water
550 g. strong flour
1 tsp. Salt
2 tsp. ground turmeric
plain flour, as needed
1 cinnamon stick, to finish
Instructions
STEP 1/7
For the starter:
Add 50 g of strong flour into the jar
Add 50 g of dark rye flour
Add 100 g of warm water into the jar
Mix until combined
Cover the jar with a wet tea towel
Leave to rest in a warm place for 48 hours until small bubbles form and the mixture smells slightly beery
Cover and leave for another 24 hours if nothing has happened yet
Discard half of the starter
Add another 50 g of each flour and 100 g of warm water into the jar
Mix until combined
Cover the jar with a wet tea towel
Leave to rest in a warm place for 24 hours
Discard half of the starter
Add another 50 g of each flour and 100 g of warm water into the jar
Mix until combined
Cover the jar with a wet tea towel
Leave to rest in a warm place for 24 hours
The starter should be more bubbly each day and the smell will become more sour and tangy
Repeat the process for two more days until the starter is ready to use
STEP 2/7
Lift the Chef Patissier XL head and fit the head shield
Fit the Dough tool to the machine
Attach the EasyWarm bowl to the machine
Add the strong flour, water, turmeric, salt into the EasyWarm bowl, fit the splash guard
Transfer 300 g of the sourdough starter into the EasyWarm bowl
Mix on speed Min for 1 minute
Mix on speed 1 for 4 minutes
Or use the Dough Kneading pre-set if applicable
Remove the Dough tool from the machine
Oil your hands, lift the dough and oil the EasyWarm bowl
Fold the dough over twice on itself
Prove at heat setting 2, speed off, for 2 hours
Or use the Dough Proving pre-set if applicable, increase the time to 2 hours
STEP 3/7
Transfer the dough to a lightly oiled airtight container
Fold the dough over on itself twice
Seal the container
Prove for 2 hours
Uncover the dough
Fold the dough over on itself twice
Place back in the container and seal
Refrigerate overnight for 12 hours
STEP 4/7
Remove the dough from the fridge
Remove the lid
Cover the dough with a tea towel
Let rest for 1 hour or until the dough reached a room temperature
Transfer the dough to a lightly floured work surface
Fold the dough over on itself
Cover with a tea towel
Let rest for 30 minutes
STEP 5/7
Dust the round proofing basket with flour
Retrieve the dough
Dust the top lightly with flour
Flour your hands
Gently pull the edges into the centre
Starting from the top end, take hold of both sides of the dough
Stretch the dough and fold forming a length of 'stitches' going down the length of the dough - about six
Roll the dough over from the top down in three tight rolls
Form some 'stitches' on each side of the dough
Shape into a tight ball
Dust the top of the dough with flour
Place into the prepared round proofing basket
Turn the dough over as you transfer it into the floured proofing basket, so the smooth side goes into the basket first
Make sure the seal is placed on top
Cover with a tea towel
Leave to proof for 1 hour or until doubled in size
STEP 6/7
Preheat the oven to 250ºC
Place a tray of hot water into the bottom of the oven
Line a large baking tray with parchment paper
Cut the string into 4 equal pieces – approx. 40 cm long
Arrange the lengths of string on the paper in a starburst shape on the baking tray
Retrieve the proofing basket
Turn the dough out onto the pieces of string
Dust the top with flour generously
Gently bring two ends of string up and over the dough into the middle
Do not tie tightly, the string should just sit against the dough surface, not cut into it
Cut off the excess string above the knot
Repeat the same with the remaining string
Even up the segments as you go so you have an evenly divided pumpkin shape
Use a bread lame of sharp knife to cut diagonally into each segment creating a wheatsheaf pattern
STEP 7/7
Transfer the baking tray into the oven
Add more hot water into the tray at the bottom of the oven
Bake at 250ºC for 30 minutes and reduce the heat
Bake at 190ºC for 20 minutes or until hollow-sounding when tapped
Remove from the oven
Turn out onto a wire rack for 15 minutes
Use scissors to cut away the string
Gently release all the pieces from the loaf, discard the string
Pierce or cut a hole in the centre of the loaf
Push a cinnamon stick into the hole to create the pumpkin 'stalk'
Let cool completely.
Serve.
Always use organic flour for sourdough breads, treated commercial flour can inhibit the growth of natural yeasts If you live in a city, your water will likely have been treated with chlorine which can inhibit the growth of natural yeasts. Use cooled boiled water for your starter and your bread dough, for best results. We also recommend using a water filter to purify the water.
We recommend storing your starter in a 350-400 g glass jar with sealable clip top lid.
Keep whatever remnants of starter you have in the jar after making this recipe, do not clean the jar, begin the feeding and discarding process again or store it in the fridge until you want to begin the process again. You can keep your starter indefinitely; if you keep it out, it will need feeding with flour and water every day, or you can keep it in the fridge and feed it once a week.
Make sourdough crackers with your discarded starter, or other recipes can be found online
Turmeric Sourdough
An autumnal themed sourdough loaf, shaped like a pumpkin with turmeric to give it a golden glow. You will need to begin the sourdough starter at least one week before making this loaf, ensuring you ha...
Ingredients
250 g. strong flour
260 g. dark rye flour
500 g. warm water
For the loaf
350 g. water
550 g. strong flour
1 tsp. Salt
2 tsp. ground turmeric
plain flour, as needed
1 cinnamon stick, to finish
Instructions
STEP 1/7
For the starter:
Add 50 g of strong flour into the jar
Add 50 g of dark rye flour
Add 100 g of warm water into the jar
Mix until combined
Cover the jar with a wet tea towel
Leave to rest in a warm place for 48 hours until small bubbles form and the mixture smells slightly beery
Cover and leave for another 24 hours if nothing has happened yet
Discard half of the starter
Add another 50 g of each flour and 100 g of warm water into the jar
Mix until combined
Cover the jar with a wet tea towel
Leave to rest in a warm place for 24 hours
Discard half of the starter
Add another 50 g of each flour and 100 g of warm water into the jar
Mix until combined
Cover the jar with a wet tea towel
Leave to rest in a warm place for 24 hours
The starter should be more bubbly each day and the smell will become more sour and tangy
Repeat the process for two more days until the starter is ready to use
STEP 2/7
Lift the Chef Patissier XL head and fit the head shield
Fit the Dough tool to the machine
Attach the EasyWarm bowl to the machine
Add the strong flour, water, turmeric, salt into the EasyWarm bowl, fit the splash guard
Transfer 300 g of the sourdough starter into the EasyWarm bowl
Mix on speed Min for 1 minute
Mix on speed 1 for 4 minutes
Or use the Dough Kneading pre-set if applicable
Remove the Dough tool from the machine
Oil your hands, lift the dough and oil the EasyWarm bowl
Fold the dough over twice on itself
Prove at heat setting 2, speed off, for 2 hours
Or use the Dough Proving pre-set if applicable, increase the time to 2 hours
STEP 3/7
Transfer the dough to a lightly oiled airtight container
Fold the dough over on itself twice
Seal the container
Prove for 2 hours
Uncover the dough
Fold the dough over on itself twice
Place back in the container and seal
Refrigerate overnight for 12 hours
STEP 4/7
Remove the dough from the fridge
Remove the lid
Cover the dough with a tea towel
Let rest for 1 hour or until the dough reached a room temperature
Transfer the dough to a lightly floured work surface
Fold the dough over on itself
Cover with a tea towel
Let rest for 30 minutes
STEP 5/7
Dust the round proofing basket with flour
Retrieve the dough
Dust the top lightly with flour
Flour your hands
Gently pull the edges into the centre
Starting from the top end, take hold of both sides of the dough
Stretch the dough and fold forming a length of 'stitches' going down the length of the dough - about six
Roll the dough over from the top down in three tight rolls
Form some 'stitches' on each side of the dough
Shape into a tight ball
Dust the top of the dough with flour
Place into the prepared round proofing basket
Turn the dough over as you transfer it into the floured proofing basket, so the smooth side goes into the basket first
Make sure the seal is placed on top
Cover with a tea towel
Leave to proof for 1 hour or until doubled in size
STEP 6/7
Preheat the oven to 250ºC
Place a tray of hot water into the bottom of the oven
Line a large baking tray with parchment paper
Cut the string into 4 equal pieces – approx. 40 cm long
Arrange the lengths of string on the paper in a starburst shape on the baking tray
Retrieve the proofing basket
Turn the dough out onto the pieces of string
Dust the top with flour generously
Gently bring two ends of string up and over the dough into the middle
Do not tie tightly, the string should just sit against the dough surface, not cut into it
Cut off the excess string above the knot
Repeat the same with the remaining string
Even up the segments as you go so you have an evenly divided pumpkin shape
Use a bread lame of sharp knife to cut diagonally into each segment creating a wheatsheaf pattern
STEP 7/7
Transfer the baking tray into the oven
Add more hot water into the tray at the bottom of the oven
Bake at 250ºC for 30 minutes and reduce the heat
Bake at 190ºC for 20 minutes or until hollow-sounding when tapped
Remove from the oven
Turn out onto a wire rack for 15 minutes
Use scissors to cut away the string
Gently release all the pieces from the loaf, discard the string
Pierce or cut a hole in the centre of the loaf
Push a cinnamon stick into the hole to create the pumpkin 'stalk'
Let cool completely.
Serve.