Combine starter, water, flour

Mix well and let it rest

Add turmeric, caramelised onions and salt

Combine everything well

Gently pull the dough and perform stretch and fold

Continue to stretch and fold at 30 mins interval. Then let the dough sit for bulk fermentation

Dough after bulk fermentation

Shape the dough into a log

Place in refrigerator overnight for cold proofing

Next morning remove dough from fridge and score

Place in a hot dutch oven and bake with lid on for 20 minutes

Remove the lid and bake again for 20 minutes

Cool completely before slicing