Tumeric Tartine Sourdough

Tumeric Tartine Sourdough


150g Bob Red Mill’s Artisan Bread flour (50%)
30g Rye (10%)
60g Spelt (20%)
90g Japanese Bread Flour (30%)
60g Levain (20%)
224g Cold water (77%)
6g salt (2%)


Mix all ingredients with cold water, cover and autolyse in fridge for 1 hour.
Take out from fridge and perform 3 sets of stretch and fold every 30 mins. Bulk until puffy about 1-1.5 hours at 28-30C.

Preshape, bench rest 20 minutes and final shaping then into banetton. Final proof in fridge for about 18 hours before preheating oven to 260C for 30 mins. I usually place the dough into freezer while preheating. When ready, score and bake for 20 minutes covered, 10 minutes at 200C without cover.


  1. Pat said

    How much tumeric did you put in?


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