Turmeric Sourdough Bread with Caramelized Onions

5 from 45 votes

Turmeric Sourdough Bread with Caramelized Onions

Turmeric sourdough bread is a variation of a traditional sourdough. This bread combines the tangy notes of sourdough with turmeric's warm, earthy flavor and the mild sweetness of caramelized onions.

Prep Time1

Cook Time40

Fermentation Time1

Total Time1 1 40

Course: Main Course

Cuisine: All

Diet: Diabetic, Hindu, Vegan, Vegetarian

Servings: slices or 1 loaf

Calories: 184kcal

Author: Shilpa Kerur

Equipment

Kitchen scale
Dutch oven
Mixing bowl
Bench scraper
Dough scraper
Banneton
Bread proofer
Bread lame or razor blade to score the dough
Oven mitts
Cooling rack
Bread knife

Ingredients

100 grams sourdough starter active
500 grams bread flour
375 grams filter water
10 grams salt
2 tablespoon oil
125 grams onions finely chopped (approximately ½ onion)
2 teaspoon turmeric powder
Rice flour to dust the banneton

Instructions

Caramelize the onions:

Heat a wide, heavy-bottomed skillet or pan over medium-low heat and add the cooking oil.
Add the sliced onions to the pan, spread them out in an even layer, and cook them slowly over low heat, stirring occasionally.
Once the onions reach a deep golden brown color and have a sweet and rich flavor, they are caramelized. Let them cool before using them.

Make the initial dough:

Combine the active sourdough starter with water until it is fully incorporated.
Slowly add the flour and mix well making sure there are no dry bits of flour. Let it rest for 30 minutes.
Next, add the salt, onions, and turmeric powder to the dough. Mix well and incorporate them as much as possible.

Bulk Fermentation:

Perform six sets of stretch and fold at an interval of 30 minutes. With wet hands, grab a portion of the dough and slowly stretch it taking care not to break it, and fold it towards the center over the dough. Keep turning the bowl and repeat the process until all parts of the dough is covered. Carefully flip the dough and round it up. This completes one set of stretch and fold. Repeat this process six times at an interval of 30 minutes.
Let the dough sit for bulk fermentation until it is almost double and has bubbles on the top. This may take 3-4 hours depending on the ambient temperature.

Shaping and cold fermentation:

Dust a round or oval banneton well with rice flour.
Flip the dough onto a lightly floured surface. Pick one side of the dough and fold it to the center. Pick the other side and fold it to the center. Now hold the dough gently and tuck it to form a log. Carefully place the dough seam-side up on the banneton.
Cover the dough loosely and place it in the refrigerator overnight for cold fermentation and final rise.

Bake the turmeric sourdough bread:

The following morning, place the Dutch oven in the oven and preheat to 450 F (230 C) for 45 minutes.
Once the oven is preheated, take the dough out of the fridge. Flip it onto a parchment paper or baking sheet.
Score the dough using a blade or sharp knife.
Carefully take the Dutch oven out of the oven. Place the scored dough along with the baking paper into the hot Dutch oven and immediately close the lid.
Place it back in the oven and bake for 20 minutes.
Take the lid off the Dutch oven and bake for another 15 minutes.
Turn off the oven and keep the door ajar. Let the bread sit in the oven for 15 minutes for curing.
Cool completely, slice, and serve.

Notes

I add two teaspoons of turmeric powder, making this bread bright with an intense turmeric flavor. Add less if you prefer a mild turmeric flavor.

Either red or yellow onions can be used for this turmeric sourdough bread. Take time to caramelize the onions for a sweet and savory flavor properly. Cook them on low heat, stirring occasionally, until they turn golden brown and soft.

When incorporating the caramelized onions into the dough, gently fold and distribute them evenly throughout the dough to ensure an even flavor distribution. See here for more tips on how to handle sourdough with add-ins.

Nutrition