Ginger Turmeric Sourdough Loaf
Serves 8
10 mins prep
55 mins cook
65 mins total
Ginger Turmeric Sourdough Loaf is special and vibrant loaf of bread that combines the warm, spicy notes of ginger and the earthy richness of turmeric all wrapped up into a homemade loaf of sourdough bread. Not only does it taste delicious, but there are also so many health benefits with this recipe!
In the morning, feed your sourdough starter.
In the afternoon when your starter is active and bubbly, assemble your dough.
Dough assembly
In a large mixing bowl, whisk together your sourdough starter, water, and honey until the sourdough starter is fully dissolved. Add the flour, turmeric, ginger and salt. Mix until everything is combined and a shaggy dough forms.
Cover and let rest for 45 minutes.
After resting, pull the edges of the dough up and towards the middle, rotating the bowl each time until a semi – smooth dough ball forms. Cover and let rest for another 45 minutes.
Repeat the stretch and folds 2 - 4 more times every 30 minutes to1 hour apart.
Cover your bowl with a damp tea towel and let rest on the counter to bulk ferment for 8-10 hours.
The next morning
The next morning, your dough should have doubled in size.
Turn your dough over onto a clean workspace and shape into a ball. Cover and let rest for a "bench rest" for 10 minutes.
After resting, flip your dough over and shape into the shape of your banneton. (round or oval, aka batard or boule)
Place seam side up in your banneton, stitch the center of your dough by pinching the dough in the middle from the top to the bottom.
Cover and let rest in the fridge for at least 2 hours, or up to 3 days.
Baking
When you're ready to bake your bread, preheat a Dutch oven in the oven at 450 degrees for 20 minutes.
Turn your dough over onto a piece of parchment paper. Lightly flour the top and score the surface of the dough with a sharp razor or sharp knife. This can be one simple slash from top to bottom, or a pretty design.
Carefully place your dough into the hot Dutch oven. Cover with the lid and bake at 450 for 25 minutes.
Remove the lid of the Dutch oven and bake for an additional 23 - 25 minutes until golden brown.
Carefully remove your bread using the parchment paper and let cool completely before slicing and serving!
