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 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
Sourdough Turmeric and Onion Bread
Ingredients
Instructions
Notes
I made this today. I’ve been wanting to make this since I first saw it. It’s delicious!!
Your recipe is very similar to my weekly sourdough with the exception of mine only using 50g of starter. My usual routine is to mix before bed on Saturday and proof in my proofer box at 72F (22C) overnight. Well, I got up at 5AM today to check on it and it was already more than double and escaping the bowl. I stayed up and baked it right away, worried that I had over-proofed it. It turned out perfect!
Thanks for sharing this, I’ll be making this again.
Hi John,
Thanks for your feedback. I am really glad to hear you liked my recipe. I have started using a proofer as well. It’s amazing how it maintains a steady temperature even in the cold Melbourne nights.
Hello, Shilpa,
I baked your Sourdough Turmeric and Onion bread today. What a superb recipe. The bread was delicious and beautiful inside and out. The color was amazing, the crumb was even, and the crust was perfect, crispy and thin. It should also be called “Foolproof.”
I have had problems with many recipes on the internet for sourdough bread, in particular with dough stiffness. Resolved with additional water but your recipe I did not need any adjustments (used King Arthur flour). I wish I could attach pics of my bread to this, The bread also responded so well to scoring. Made 2 loaves, giving one to a close friend who loves turmeric and yellow (quilter), so your bread was a perfect gift.
The only things I did differently were done because I have problems with the cook of my oven (standard electric Whirlpool, American range). After 20 minutes I placed my dutch oven on a sheet pan (reduce over browning on bottom). After 10 minutes uncovered, I tented with foil for last 10 minutes. Then after loaf was done I left it in the oven, turned off, and door ajar (help dry out the crumb).
I am so impressed by your recipe that I will certainly try more of them and look to see if you have published a cookbook.
Highly appreciate your work. Thank you!
Hi Marilyn,
Thank you so much for your kind words, you made my day. I am so glad you enjoyed the recipe. I hope you like some of my other recipes as well.
Also thanks for sharing your tips. I will try your sheet pan tip, especially for my sourdough raisin bread.