How many ways can we jazz up sourdough bread? Well, it turns out the possibilities are practically endless! Today, I’m sharing my Turmeric Swirl Sourdough. This recipe isn’t your run-of-the-mill sourdough; it’s a vibrant yellow, full of flavor bread.
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Here’s What You’ll Need for this Turmeric Swirl Sourdough:
- 400 grams all-purpose flour
- 280 grams water (140 grams for each dough)
- 80 grams sourdough starter (40 grams for each dough)
- 8 grams salt
- 1 teaspoon turmeric powder
How to Get the Marbled Look
We start by dividing our dough ingredients into two separate mixing bowls, adding the turmeric to only one of the bowls. Both dough mixtures are allowed to ferment fully, following the directions provided on the recipe card for the bulk fermentation stage. Once this fermentation process is complete, we take the plain dough and gently stretch it out, creating a thin rectangular shape (look at the pictures below). Then, we perform the same maneuver with our turmeric-infused dough. This is where the magic happens—placing the long strip of turmeric dough over the plain dough and rolling it up with care. As you roll, the colors merge and create this beautiful Turmeric Swirl Sourdough.
Turmeric, the Magic Spice
Being a strong believer in the power of natural remedies and an explorer of herbs and spices with therapeutic potential, my love for turmeric runs deep. This golden spice is not just beautiful in appearance but it also has many benefits. Allow me to shed light on why turmeric occupies a special place in my heart: Turmeric stands as a true hero in the realm of natural wellness. It contains a compound called curcumin. Curcumin is packed with antioxidants and anti-inflammatory properties which can combat inflammation, support joint health, and enhance digestion. Sounds pretty amazing to me!
Healthy Turmeric Swirl Sourdough
Sourdough bread, in my book, is a stomach-friendly superstar that goes down easier than other types of bread, thanks to its natural fermentation process. During the long fermentation process, friendly bacteria and yeasts work their magic. They start breaking down gluten and phytic acid, making sourdough a gentler choice for digestion. And here’s another secret: the longer the fermentation, the less gluten you’ll find, which is a welcome relief for folks with gluten sensitivities. Now combine this with the antioxidants and anti-inflammatory properties of turmeric, and you have yourself an extra healthy bread. Win, Win!
Turmeric Swirl Sourdough
Course: SidesCuisine: AmericanDifficulty: Medium8
servings20
minutes47
minutes150
kcalPreparation time does not include the fermentation time.
Ingredients
400 grams all-purpose flour
280 grams water (140 grams for each dough)
80 grams sourdough starter (40 grams for each dough)
8 grams salt (4 grams for each dough)
1 heaping teaspoon turmeric powder
Directions
- In one mixing bowl, combine 200 grams of flour, 140 grams of water, 40 grams of sourdough starter, and 4 grams of salt. This will be your plain sourdough mixture.
- In another mixing bowl, add the remaining 200 grams of flour, 140 grams of water, 40 grams of sourdough starter, 4 grams of salt, and 1 teaspoon of turmeric powder. This will be your turmeric-colored dough.
- Mix each mixture into a shaggy dough using wet hands or a bread whisk for about one minute.
- Cover both bowls and let them rest for 1 hour.
- After one hour, with the dough still in the mixing bowl, perform a series of stretch and fold on both doughs. Pull on one side of each dough, lift it out and up, then fold it back into the dough. Repeat this process on all four sides of both doughs.
- Cover both bowls and let them rest for another hour.
- Repeat the stretch and fold series one more time on both doughs.
- Cover the bowls and let them rest for 4-8 hours, depending on the room temperature. Look for signs of good fermentation: the dough should double in size, be bubbly on top, and jiggle when you shake the bowl.
- Shaping the Dough
- Start with the plain dough. Place it on a slightly wet counter or tabletop. With wet fingers, carefully stretch it into a thin rectangular shape, then fold it into thirds lengthwise.
- Do the same with the turmeric-colored dough.
- Place the long strip of turmeric dough over the plain dough and gently roll it up into a ball shape. Pull this dough towards you using the countertop to create tension on it. Do this until you have a firmer ball-shaped dough. Use a bench scraper to pick up the dough ball and place it in a lightly floured proofing basket, ensuring the prettier side of the dough faces down.
- Proofing
- Cover the dough with a dish towel and let it rest on the counter for 1-2 hours until it increases in size by about 40%.
- Alternatively, if you are not ready to bake your bread just yet, you can let it rise for 30 minutes, then cover with plastic (without touching the dough) and place it in the refrigerator for up to 24 hours before baking.
- Preheat and Bake
- Preheat your oven to 450°F (230°C) with a Dutch oven inside.
- Transfer the dough onto a piece of parchment paper, flipping it from the proofing basket with the “good side” facing up.
- Using a kitchen razor or a sharp knife, score the dough to your liking. You can get creative and score flower-like patterns or just score one line over the top of the dough.
- Place the dough with parchment paper into the preheated Dutch oven, cover with the lid, and bake for 24 minutes.
- Remove the lid and bake for an additional 23 minutes.
- Cooling
- Once baked, remove the bread from the Dutch oven immediately and place it on a baking rack to cool completely.
- Letting the bread cool for 4-6 hours before slicing is best.
We provide the information accompanying this recipe for your general knowledge only. We’ve thoroughly tested the recipe to ensure accuracy in measurements and instructions. However, individual results may vary due to the variability in ingredient types, cooking equipment, and preparation methods. You should not treat the nutritional information as dietary or medical advice. It is best to consult with a registered dietitian or healthcare professional for specific health or nutritional concerns. We accept no responsibility for any inaccuracies or misrepresentations of the information we provide. When using this recipe, please remember that cooking is both an art and a science, and we encourage you to trust your judgment and enjoy the culinary journey.
Nutrition Facts
8 servings per container
- Amount Per ServingCalories150
- % Daily Value *
- Total Fat
2g
4%
- Total Carbohydrate
25g
9%
- Dietary Fiber 2g 8%
- Protein 5g 10%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.