#sourdoughbread #turmeric #No-knead
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Turmeric powder has an anti-inflammatory effect and is one of the superfoods. Sourdough bread made with turmeric and black pepper powder has a beautiful color and subtle turmeric aroma. This time, because I didn't have time to bake the bread, I kept it in the refrigerator for 48 hours. This long, low-temperature fermentation makes the bread softer, chewier, and crispier on the outside.
✏️Ingredients
👉Sourdough:
Levain 20g
Strength flour 70g
Water 70ml
*After mixing, leave it at room temperature for 12 hours (6 hours in summer) before using it. If not used immediately, place it in the refrigerator.
👉Main dough:
Water at room temperature 180ml
Sourdough 140g
Organic strength flour 280g
Sea salt 6 g
Turmeric powder 6g
Freshly ground black peppercorns
9:00 - Mix
9:30 - Stretch and fold for the first time (30 minutes)
11:00 - Stretch and fold for the second time (1.5 hours)
12:30 - Stretch and fold for the third time (1.5 hours)
13:30 - Rounding and resting (1 hour)
14:00 - Leave at room temperature for 30 minutes before refrigerating (30 minutes)
Total 5 hours
*The fermentation time of natural yeast is relatively long, and the indoor temperature will also affect the fermentation time. Fermentation is faster in summer and slower in winter. The above is a fermentation schedule with an internal temperature of approximately 21 degrees; The schedule will vary depending on the indoor temperature.
To speed up the fermentation time, I put the dough in the oven with the light turned off but with the light on and added a cup of hot water to increase the temperature.
**Stretching and folding the dough makes the dough ferment more evenly, makes the gluten more elastic, the dough more structured and maintains its shape and also the dough will be less sticky.
📭CONTACT ME：graceliu1224@gmail.com
18 фев 2024
