Turmeric Sourdough Bread

Recipe

Recipe:
•65 g levain 100 % hydration
•270 g bread flour
•30 g whole wheat flour
•207 g water + 60 g fresh turmeric blend (filter it)
•8 g salt + 15 g water

Methods:
9 am build levain 50:50

9 am mix flour and turmeric infused water, knead until no dry flour, rest 4 hour (autolyse)

1 pm add levain (use it when peaked), mix until incorporated, 30 mins rest

1.30 pm add salt + water, mix until incorporated, rest 30 mins

2 pm stretch & fold #1 rest 45 mins

2.45 pm stretch & fold #2 rest 30 mins

3.15 pm coil fold #1 rest 30 mins

4.45 pm coil fold #2 rest 30 mins

4.15 pm coil fold #3 rest 30 mins

4.45 pm preshape, rest 20 mins

5.05 shape, place in fridge

Cold proof 12 - 16 hours

Bake at 260 c for 20 mins, open lid bake at lower temperature 230 c for 20 mins

Let it cool on a wire rack for 30 mins - 1 hour

My Baking Gallery

Hi I'm Sharon, I'm a self taught baker who bakes at home.

I'm a 20 years old girl and a student who loves sourdough bread 🥰, I began to learn sourdough bread baking around June 2020, yes I'm a newbie 🥺.

I'll share my recipes here, if you guys have any questions lemme know 😊
Thanks for visiting ! 🥰😘

Sourdough Bread Recipe

70% Hydration

This hydration is perfect for beginners who want to start baking sourdough bread, the result still have open crumb and soft inside.

Recipe:

225 g bread flour 90%
25 g whole wheat flour 10%
50 g levain 20%
5 g salt 2%
175 ml water 70%

Sourdough Bread Recipe

72% Hydration

225 bread flour 90%
25 g bread flour 10%
50g levain 20%
5 g salt 2%
180 ml water 72%

Chocolate Babka

No eggs and butter ❌

Recipe for one loaf:

Tangzhong/ Water Roux
100 ml water
20 g bread flour

Dough:
290 g bread flour
125 ml milk
80 ml vegetable oil
Tangzhong
6 g yeast
40 g sugar
20 g powder milk
1 tsp salt
Chocolate paste (you can use nutella 😍)

Healthy Snacks

Sourdough Discard Crackers

Recipe:

100 g ap flour
25 g whole wheat flour
40 ml olive oil
100 g sourdough discard
1 tsp salt
1 tsp garlic powder
3 g oregano
3 g sesame seeds
Cheese (Optional)

Methods:
1. Combine all ingredients, knead it untilI'm all ingredients are mixed, make it like a ball shape
2. Cover and rest 30 to 40 mins
3. Roll the dough, until 2 mm thick
4. Cut it with knife into squares
5. Make holes, use fork
6. Bake at 190c for 12 - 15 mins
7. Cool it on a wire rack
8. Store in an air tight container

Patongko with Pandan Custard

🌿🌿🌿🌿

Recipe:

Patongko/ Cakwe/ Youtiao
350 g bread flour
7 g yeast
200 ml milk
50 ml vegetable oil
3 g salt
20 g sugar

Pandan custard:
380 ml milk
70 g sugar
5 g pandan leaves 5 g suji leaves + 20 ml water
36 g corn starch flour
2 egg yolks

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