Sourdough Practice Log ❤️ Turmeric Country Loaves

🍞Ingredients: (Makes two loaves, using large bannetons) 30g active sourdough starter fed at 1:1:1

Whole wheat flour 110g, spelt flour 60g, bread flour 500g, ground turmeric 6g, sea salt 7g, water 525g.

🍞Instructions:

1️⃣At 6:00 AM, build the levain by feeding 30g of mature, active sourdough starter at a 1:1:1 ratio.

2️⃣Around 2:00 PM, the levain has nearly tripled in volume.

3️⃣Mix all the flours (500g + 110g + 60g) with 525g of water until no dry flour remains, then autolyse for 1 hour.

4️⃣Once the levain passes the float test, add it to the autolysed dough, mix until evenly incorporated, and let it rest for 30 minutes.

5️⃣Add the salt, mix until thoroughly incorporated, and let it rest for 30 minutes.

6️⃣Wet both hands with water and perform the first set of stretch and folds. Perform another set of folds every 45 minutes for a total of 4–5 sets. After the final fold, let the dough rest for 1 hour.

7️⃣Shape the loaves, place them into bannetons, and transfer to the fridge overnight for a cold retard of 12–16 hours.

8️⃣The next day, preheat the oven to 250°C with the Dutch oven and lid inside. Wear heavy oven mitts to avoid burns. Score the loaves, place into the hot Dutch oven, and bake covered for 20 minutes. Remove the lid, lower the oven temperature to 225°C, and bake for another 20–25 minutes.

9️⃣Take care to protect your hands from the heat when removing the loaves.

🔟Let the loaves cool completely on a wire rack for 2 hours before slicing.

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