I remember really liking the savory flavor of my last Turmeric + Almond sourdough loaf so I decided to make it again. Due to time constraints, rather than using my sourdough starter, I used bakers yeast. The color of this bread is ridiculously yellow.
Schedule: I based this loaf off of my bakers yeast schedule.
- 450g bread flour
- 50g dark rye flour
- 390g filtered water @ 93’F
- 11g sea salt
- 2g bakers yeast
- 60g almonds
- 1 1/2 tsp ground turmeric
I started with a 30 minute autolyse with the flour, turmeric and the water.
After mixing the salt, yeast and almonds into the dough, I performed 4 stretch and folds within the first 90 minutes, separated by 20 minutes. The kitchen was hovering around 68’F so I went with a full 5 hour bulk fermentation.
I proofed for 45 minutes in a banneton before placing it in a dutch oven.
I baked the loaf in a preheated dutch oven at 450’F for 20 minutes covered, then removed the lid of the dutch oven and baked for an additional 30 minutes.
If you like turmeric, you’ll be a fan of this bread. The turmeric flavor comes through very well and the color it lends is incredible. The crust ended up nice and firm and the crumb is well formed.
I really like the amount of sliced almonds in this bread. You can taste them without it being overpoweringly almondy.
My Baking Notes
- Ambient Temperature: 68’F
- Started autolyse @ 8:50am
- Water temp: 91’F
- Dough was 86’F at autolyse
- Mixed @ 9:30am
- Dough was 77’F after mixing
- 4 stretch and folds over first 90 minutes
- Started proof @ 2:35pm
- Into oven @ 3:20pm