How to Make Turmeric Sourdough with Sunflower Seeds and Cherries 💛🍒
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- čas přidán 7. 08. 2024
- Turmeric Sourdough. You can find the full recipe on my blog linked below.
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0:00 - Introduction
0:32 - Autolyse
2:52 - Making Turmeric Paste
3:46 - Mixing
14:03 - Fold #1
15:02 - Fold #2
15:40 - Shaping
21:19 - Scoring & Baking
23:27 - Crumb Shot!
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How nice! I have same exact mixer (in exact same color), so should be able to follow this verbatim, except the fancy baking oven
You can def make this in any dutch oven or sourdough baking setup! Can't wait to see you bake this.
Cheers from Brasil! I love the way you show the step by step and make it accessible for us home bakers hahah
Thank you for watching Gabriel, glad it is helpful.
Pretty color on that bread. Interesting to observe your stand mixer technique. I've been hesitant to mix my sourdough breads for too long out of some uninformed fear of something(?). This undermixing has resulted in the need for lots of stretch and folds which inevitably extend my bulk fermentation time and throw off my plans and recipes. Looking forward to trying this one!
Awesome can’t wait to see it!
I absolutely love your content. I know content creation isn’t always easy but I so appreciate you sharing your knowledge 😊
Thank you so much! It’s a challenge for sure.
I couldn’t find the levain feeding video, can you please advise? Thank you for all your amazing videos! Keep them coming!
I just updated the description of this video to have a link to it. Thanks for the heads up I meant to link that originally!
Very clear the steps for making this bread. Just one question, when you bake the second loaf for how long do you heat the Dutch oven before you cook the loaf?
Between loaves about 10-15 min. Thanks for watching!
Wonderful tutorial! Learnt so much and can’t wait to try! One question tho, what’s your room temperature for fermenting this dough if I may ask? Thanks in advance!
Thanks for watching. My room is usually around 20-21°C/68-69.5°F in fall/winter. In summer when it's warmer I shorten the bulk or slightly decrease the amount of levain in the final dough.
Great video! You mentioned that the dough at the end of the mixing should come together. However, when I'm mixing my dough, it sticks to the sides of the bowl. Should I mix the dough for a longer time, or is there something wrong with my starter?
Yes I would mix longer. It wouldn’t be your starter if it’s just in mixing phase.
@@matthewjamesduffyThank You for the answer. I'll try it next time.
How long would you have to knead this by hand? Or what is acceptable to do by hand - just more stretch and folds and a longer bulk fermentation or a longer autolyse?
It really depends who is mixing. I would take 5-6 min for each step but others maybe 10-15. Its also really hard to add the turmeric paste by hand but it is possible! I would not do a longer bulk ferment or autolyse.
so you’d mix for less time by hand versus the mixer? is there another sign to look for to tell when it’s developed enough gluten or would you just use the window pane test?
@@sonnyiscoolful I meant 5-6 min per step. I would mix it longer by hand. There are lots of signs. The dough sticks to itself, it feels tighter, smoother texture, resistance, springiness. The best way to learn is to do it and make notes.