Sourdough turmeric and onion bread step-by-step recipe with photos.
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.
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.
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.
Step by step instructions
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
- 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
Click here to watch sourdough turmeric onion bread web story.