Orange Turmeric Sourdough Bread |
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06/Apr/2012 |
My sourdough bread making experiments are continuing and this week I had a go at this recipe, which sounded interesting. I scaled it down a bit since it called for more starter than I had, and I only have a 400g loaf tin.
My scaled down recipe contained:
- 250g plain flour
- 30g rye flour
- 280g starter
- 1tsp turmeric
- zest of 1 orange
- juice of 1 orange (came to 70g)
- 20ml water
I did not need to add much water since my starter was quite runny. The original recipe called for '75% hydration' starter but I have no idea what the 'hydration' of mine is, since I add flour and water in a fairly irregular manner without keeping track of the exact amounts of each. This is the first recipe I have used which specifies a particular hydration of starter - equal weights of flour and water give 100%, which is how mine started off but over the weeks it will have changed quite a bit.
I deviated from the original recipe with the proving and rising steps too. Instead of putting it in the fridge for 9 hours, I left it in the cold oven overnight. The weather has recently turned cold again and the kitchen temperature is around 18c, significantly lower than the 23-25c specified.
I baked the loaf for about half an hour at gas mark 7 (equivalent to about 250c). The texture was good, with a hard crust on top and soft underneath. The orange flavour came through quite well but the turmeric was less noticeable. The only other times I have made spiced bread has been when I put chilli flakes in a pizza base. I will have to experiment with other spices and flavourings.