Turmeric and Mustard Sourdough Bread

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

This bread is delicious, unique, and smells amazing while it is baking. It has a soft, chewy crumb and crackly, crispy crust. The beautifully golden colour comes from turmeric and mustard sauce. It's pleasantly mustardy in flavour and great with some aged Cheddar (or smoked Gouda), Bresaola, or liver pate. It go well with a bowl of soup too.

 

Turmeric and Mustard Sourdough Bread

adapted from Magazine BROT 4/2020

Soaker	Dough
25 g Mustard seeds 55 g Pepitas (shelled pumpkin seeds) 70 ml Boiling water	350 ml Water, cold tap water 75 g Active rye sourdough starter 130 g Medium rye flour 400 g Plain flour 13 g Medium-hot mustard sauce 1 g Freshly milled black pepper 1 1/2 tsp Turmeric powder 1 tsp Honey 1 g Fresh yeast 1 1/2 tsp Sea salt 1 tbsp Ghee or lard

1. Place mustard seeds and pepitas in a bowl and pour the boiling water over. Leave to soak for at least 2 hours.
2. Place all ingredients except salt and ghee / lard in the bowl of your table mixer. Mix slowly for 4 minutes. Increase the speed and knead for another 4 minutes. Add the sea salt and knead for a further 2 minutes. Now add in ghee or lard in small pieces and knead for a further 3 minutes. The dough will almost come away from the bowl.
3. Cover the dough and leave to rest at room temperature for 3 hours, stretching and folding after 60 and 120 minutes.
4. Place the dough on a lightly floured work surface. Gently pat it into a rectangular and shape the dough into an oval or a round.
5. Place the dough, seam-side up, in a floured proofing basket. Cover with a shower cap or clean towel and place it in a fridge for 10-12 hours.
6. Preheat your oven to 250C/480F with a Dutch oven inside.
7. Turn your dough out on a piece of parchment paper. Make a double slash or a single long slash lengthwise along the top of the bread with a sharp knife or a lame. Place the dough with the parchment paper into the Dutch oven. Cover and bake for 25 minutes. Remove the lid and lower the oven temperature to 220C/430F and bake another 20 to 25 minutes, or until the loaf is golden browned. It should sound hollow when tapped on the bottom.
8. Carefully remove the bread from the Dutch oven and cool completely on a wire rack before slicing.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com