Sourdough turmeric and onion bread step-by-step recipe with photos.
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.
See the recipe for basic no-knead sourdough bread here.
FEW KEY THINGS TO REMEMBER WHEN MAKING SOURDOUGH TURMERIC ONION BREAD:
- 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.
- I have made this sourdough with bread flour, but you can choose any flour – example, a combination of plain flour and whole wheat flour.
Sourdough Turmeric and Onion Bread
Ingredients
Instructions
Notes
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
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