Sourdough Turmeric and Onion Bread

Sourdough turmeric and onion bread step-by-step recipe with photos.

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• About this recipe
• Ingredients
• Tips and tricks
• Sourdough turmeric and onion bread step-by-step recipe with photos
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About this recipe

The slight tang from the sourdough when combined with caramalised onions and earthy turmeric makes this bright sourdough bread absolutely delightful. This 'Indianised' flavour of sourdough tastes absolutely divine when slathered with a generous helping of butter.

I have shared earlier how to make the no-knead sourdough bread. This bread is a slight variation of the same with the addition of onions and turmeric. The caramalised onions and earthy turmeric, when baked in the naturally leavened bread, tastes so wonderful. You may choose to increase or reduce the amount of turmeric depending on your preference.

Ingredients

Sourdough starter: This is the key ingredient to make any sourdough bread. Make sure the starter is active and bubbly.

Flour: I use bread flour to make this bread.

Filtered water: Always use filtered water to make sourdough bread.

Turmeric: The amount of turmeric I used in this recipe gives the bread a bright yellow colour along with a strong turmeric flavour.

Onions: I use red onions to make this bread.

See the recipe for basic no-knead sourdough bread here.

Tips and tricks

The addition of turmeric gives a beautiful golden colour to the bread. I add 2 tsp of turmeric powder which makes this bread very bright and gives a distinctive turmeric flavour. Add less if you prefer a mild turmeric flavour.

Make sure the onions are caramelised but not burnt.

Handle the dough carefully while doing stretch and fold, given the onions may make it slightly tricky to handle.

Make sure the starter is active. The night before you plan to make the dough, take the starter from the fridge and feed it in 1:1:1 ratio of starter:flour:water. See the detailed process here.

It is important to note that the time taken for the starter to activate depends on many factors. For example, the ambient temperature, the nature of the starter itself, etc. If your starter activates at a much faster rate, you can activate it the same day you are making the dough. Or, you can use either less starter or cold water to slow down the activation.

I have made this sourdough with bread flour, but you can choose any flour – for example, a combination of plain flour and whole wheat flour.

Sourdough turmeric and onion bread step-by-step recipe with photos

1. Combine starter and water. Add flour, mix well and let it rest

2. Add salt, turmeric powder and caramalised onions

3. Combine everything well

4. Gently pull the dough to perform stretch and fold

5. Continue to stretch and fold at 30 minutes interval

6. Let the dough sit for bulk fermentation

7. Dough after bulk fermentation

8. To shape the dough, pick both the sides of the dough and bring to center

9. Roll it to form a log

10. Place in a well-dusted kitchen towel for cold proofing

11. Next morning remove the dough from the fridge and score it once the oven is preheated. Place in the hot dutch oven and bake with the lid on

12. Next bake without the lid

13. Let the bread cure. Cool it completely before slicing

Recipe card

Watch sourdough turmeric onion bread story here.