Why I Created This Recipe
Turmeric is one of my favorite spice of all time! I love making myself a cup of turmeric chai latte for breakfast every morning. Hence, I wanted to make some sourdough bread using turmeric and my other favorite spice cinnamon. 💛 This cinnamon turmeric sourdough is so warming and comforting that it makes the perfect winter breakfast. Imagine waking up to some turmeric sourdough toasts with vegan butter. Doesn’t it sound like the best breakfast?🤗
Check out the following blog posts for more turmeric recipes:
- Turmeric Steel Cut Oats
- Chai Carrot Apple Streusel Bread
- Comforting Dahl Dinner Plate
- Ultimate Vegan Winter Salad
- Sourdough Pumpkin Spice Baked Oats
- Cauliflower Cheese Sauce
- Pumpkin Sourdough Protein Pancakes
Turmeric – The Super Spice
Turmeric is in fact a relative of ginger, easily distinguished by its brilliant yellow flesh that will permanently stain. So, be careful when you use it. Apart from its appealing color, turmeric is also super nutritious. The main active ingredient in turmeric is curcumin. Curcumin does not only have powerful anti-inflammatory effect, it is also a very strong and effective antioxidant.
For almost every sourdough I bake, I usually add 10-30% of ancient grains in my recipes. Recently, I have been using spelt flour quite often as I love the flavor of spelt a lot. Spelt is known for its extensibility, hence it can be a little tricky to handle. I found that using 25%-30% spelt flour of the total flour weight works best. Also, with proper dough handling, spelt can add lots of nutrition and flavor to your bread. This ancient grain provided a more varied and complex flavor profile, hence greatly improved the depth of flavor of this turmeric sourdough.
Love Spelt? Take a look at my other recipes using spelt flour.
- 100% whole grain (50% spelt + 50% whole wheat ) recipe
- New & Improved – Vegan Sourdough Cinnamon Rolls
- Blueberry Sourdough (that tastes like Blueberry Cheesecake)
- Chocolate Sourdough Focaccia (better than chocolate cake)
- Matcha & Black Sesame Spelt Sourdough
- Masala Chai Apple Sourdough (tastes like an apple pie)
Cinnamon Turmeric Sourdough with Chocolate & Dried CherriesCourse: Baked Goods, Bread, Breakfast, SourdoughCuisine: SourdoughDifficulty: Medium
This cinnamon turmeric sourdough is so warming and comforting that it makes the perfect winter breakfast. Imagine waking up to some turmeric sourdough toasts with vegan butter.
- Prepare the Levain
- Feed your starter using 1:2:2 (starter:flour:water) ratio. Cover loosely and let it rise until it tripled in size, around 5-6 hours.
- In a large mixing bowl, mix flour and water until everything (except maple syrup and cinnamon) is incorporated into a dough. Cover and let it rest for 2 hours.
- Mixing the Dough & Bulk Fermentation
- Once your levain has peaked, add 60g of levain to the dough. Mix until you feel the dough has strengthened. Cover and rest for 30 minutes.
- Add 6g sea salt, the extra 15g of water and maple syrup to the dough and mix until everything is incorporated.
- Cover and let the dough rest for 30-45 minutes, or until the dough has relaxed.
- Perform one set of stretch & fold. Let it rest for 30-45 minutes, or until the dough has relaxed.
- Perform lamination on your dough, sprinkle dark chocolate chips, dried cherries and ceylon cinnamon on the dough during lamination. Make sure they are evenly distributed.
- Rest for 45 minutes or until the dough has relaxed. Perform one set of coil fold.
- Perform one more set of coil fold after 45 minutes. Then leave the dough to rest until the dough has increased by roughly 50% in volume.
- Shape the dough and transfer to a banneton dusted with rice flour. Rest for 15 minutes at room temperature. Then retard the dough in the fridge overnight or 16 hours.
- In the morning, preheat the oven to 250°C for 1 hour with a dutch oven inside. I love baking with my challenger pan.
- After 1 hour, take the dough out from the fridge. Score the dough using a bread lame. I used my UFO lame from Wire Monkey. Transfer it to the challenger pan using a parchment paper. Place 2-4 ice cubes beside the bread, cover the pan immediately and bake for 20 minutes covered.
- Remove the cover after 20 minutes, lower the temperature to 220°C and bake for another 10 minutes.
- For the last 10 minutes, further lower the temperature to 210°C.
- Turn off the oven and leave the oven door a crack open for 15 minutes.
- Remove the loaf from the oven and place it on the cooling rack until it’s completely cooled.