Sourdough Turmeric Sunflower Bread
Infuse your kitchen with the warm, earthy aroma of Sourdough Turmeric Sunflower Bread—a vibrant twist on a classic loaf that's as healthy as it is flavorful. This artisan bread combines the tangy depth of a naturally fermented sourdough starter with the golden hue and subtle spiciness of turmeric, creating a visually stunning and nutrient-packed centerpiece. Sunflower seeds add a delightful crunch and nutty undertone, perfectly complementing the soft, chewy crumb. With a cold fermentation process that enhances both taste and texture, and a signature bake in a hot Dutch oven for a crisp, crackling crust, this bread is a showstopper. Perfect for sandwiches or served toasted with a smear of butter, it's a wholesome, handcrafted masterpiece that's worth the time and care.
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Ingredients
- 450 g All-purpose flour
- 50 g Whole wheat flour
- 100 g Active sourdough starter
- 350 ml Water
- 1 tsp Turmeric powder
- 10 g Salt
- 50 g Sunflower seeds
Directions
Step 1
In a large mixing bowl, combine all-purpose flour and whole wheat flour. Add the turmeric powder and mix them thoroughly.
Step 2
Add the active sourdough starter and water to the flour mixture. Mix well using your hands or a silicone spatula until just combined. The dough will be sticky.
Step 3
Cover the bowl with a damp cloth and let it rest for about 30 minutes. This resting period is called autolyse, which helps the flour to absorb water and gluten to start developing.
Step 4
After 30 minutes, sprinkle salt over the dough and begin kneading it using the stretch and fold method. Pull a section of the dough up and fold it over itself. Repeat this process around the dough, turning the bowl as you go, for about 2-3 minutes until the salt is well incorporated.
Step 5
Add the sunflower seeds to the dough and continue performing the stretch and fold technique every 30 minutes over a period of 2 hours (4 sets of stretch and folds in total). Cover the dough with a damp cloth between each set.
Step 6
After the final set of stretch and folds, cover the dough again and let it bulk ferment at room temperature for about 4-5 hours, until it has increased in size by about 50-75%.
Step 7
Lightly flour a clean surface and carefully turn the fermented dough onto it. Gently shape the dough into a round or desired shape using a bench scraper to help. Be cautious not to deflate it too much.
Step 8
Prepare a proofing basket by dusting it generously with flour or line a bowl with a clean kitchen towel sprinkled with flour. Place the shaped dough seam side up into the basket.
Step 9
Cover the proofing basket and place it in the refrigerator for 12-14 hours or overnight. This cold retarding enhances the flavor and texture of the bread.
Step 10
When ready to bake, preheat your oven to 475°F (245°C) with a dutch oven inside for at least 30 minutes.
Step 11
Take the dough out of the refrigerator, and gently tip it out of the proofing basket onto a parchment paper. Score the top with a sharp razor or lame to allow for expansion during baking.
Step 12
Carefully place the dough, along with the parchment paper, into the preheated dutch oven. Cover with the lid and bake for 20 minutes.
Step 13
After 20 minutes, remove the lid and reduce the oven temperature to 450°F (230°C). Bake for an additional 15-20 minutes until the bread is a deep golden brown.
Step 14
Remove the bread from the oven and allow it to cool on a wire rack for at least 1 hour before slicing.
Nutrition Facts
| Serving size | (1018.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2157.9 |
| Total Fat 30.8g | 0% |
| Saturated Fat 3.6g | 0% |
| Polyunsaturated Fat 16.4g | |
| Cholesterol 0mg | 0% |
| Sodium 3957.3mg | 0% |
| Total Carbohydrate 403.7g | 0% |
| Dietary Fiber 25.6g | 0% |
| Total Sugars 2.7g | |
| Protein 64.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 145.1mg | 0% |
| Iron 26.4mg | 0% |
| Potassium 1205.7mg | 0% |
Source of Calories