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.
Step by step instructions
Combine starter and water. Add flour, mix well and let it rest (step 1)
Fry onions until they are caramelised and let them cool completely. Add salt, turmeric powder, and caramelised onions (steps 2,3).
Combine everything well (step 4).
Gently pull the dough to perform stretch and fold (steps 5,6).
Continue to stretch and fold at 30 minutes intervals (steps 7-10).
Let the dough sit for bulk fermentation. The dough rises and doubles after bulk fermentation (steps 11,12).
To shape the dough, pick both sides of the dough and bring it to the center. Roll it to form a log (steps 13,14).
Place in a well-dusted kitchen towel for cold proofing (step 15).
Next morning remove the dough from the fridge and score it once the oven is preheated (step 16).
Place in the hot dutch oven and bake with the lid on. Next bake without the lid (steps 17,18).
Tips and tricks
The addition of turmeric gives a beautiful golden colour to the bread. I add 2 teaspoon 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 sourdough 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.
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.
Recipe card
Sourdough Turmeric and Onion Bread
Ingredients
- 100 grams sourdough starter active, see notes
- 500 grams bread flour
- 375 grams filter water
- 10 grams salt
- 2 tablespoon oil
- 125 grams onions
- 2 teaspoon turmeric powder
- Rice flour to dust the banneton
Instructions
- Saute onions in oil until they are caramalised. Let it cool completely
- Combine active starter and water together
- Slowly add the flour and mix well making sure there are no dry bits of flour. Let it rest for 1 hour
- Next add salt, onion and turmeric powder to the dough. Mix well, making sure they are incorporated well
- Perform six sets of stretch and fold at an interval of 30 minutes. Wet hands, grab a portion of the dough and slowly stretch it taking care not to break it and fold it towards the centre over the dough. Keep turning the bowl and repeat the process until all parts of the dough is covered. Carefully flip the dough and round it up. This completes one set of stretch and fold. Repeat this process six times at an interval of 30 minutes. See the pictures below or the video here to see the technique
- Let the dough sit for bulk fermentation until it is almost double and has bubbles on the top
- Dust the banneton well with rice flour
- Shape the dough. Flip the dough onto a well-dusted bench. Pick one side of the dough and fold it to the centre. Pick the other side and fold it to centre. Now hold the dough gently and tuck it to form a log. Carefully place the dough seam-side up on the banneton
- Cover the dough loosely and place it in the refrigerator overnight for cold fermentation
- Next day, place the dutch oven in the oven and preheat at 230 C (450 F) for 45 minutes
- Take the dough out of the fridge once the oven is preheated
- Score the dough using a blade or sharp knife
- Place in the dutch oven and close the lid. Bake for 20 minutes
- Take the lid off the dutch oven and bake for 20 minutes
- Turn off the oven and let the bread sit in the oven for 15 minutes for curing
- Cool completely, slice and serve
Notes
Click here to watch sourdough turmeric onion bread web story.
John
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.
Shilpa
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.
Marilyn Yunker
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!
Shilpa
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.