Turmeric Mixed Sesame Sourdough 🍞🌾 (Sourdough Bread with Turmeric, Mixed Sesame, and Herb Powder)

Name: Turmeric Mixed Sesame Sourdough 🍞🌾 (Sourdough Bread with Turmeric, Mixed Sesame, and Herb Powder)
Total time: 2700 s
Yield: Serves 3-4 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour (250 grams); 3/4 cup water (190 grams); 1/4 cup toasted mixed sesame seeds or quinoa (40 grams), as desired; 3 tablespoons sourdough starter (45 grams); 2 tablespoons black pepper and your favorite herb powder; 1/2 teaspoon turmeric; 1 teaspoon salt

Boon🍭🍰🥯🥨🍛 @Boonthanit

สมุทรปราการ, ไทย

While practicing, I found that making sourdough during the day and baking it the next day works better—the dough and starter rise more nicely, or maybe it's just my imagination. My small oven can only do so much, but I'm very happy with the results! 🍞 I tried a recipe I found online: Butter Milk by Sam.

Boon🍭🍰🥯🥨🍛 @Boonthanit

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Ingredients

Bake for 45 minutes; long fermentation time

Serves 3-4 servings

2 cupsall-purpose flour (250 grams)
3/4 cupwater (190 grams)
1/2 tablespoon honey
1/4 cuptoasted mixed sesame seeds or quinoa (40 grams), as desired
3 tablespoonssourdough starter (45 grams)
2 tablespoonsblack pepper and your favorite herb powder
1/2 teaspoonturmeric
1 teaspoonsalt

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Steps

Bake for 45 minutes; long fermentation time

1

Feed your starter, then mix it with water, flour, salt, turmeric, herb powder, and black pepper until well combined. Let the dough rest for 30 minutes.
2

Add the toasted quinoa or sesame seeds. Stretch and fold the dough to incorporate, then let it rest for 30 minutes. Repeat the stretch and fold process 3-4 times, resting 30 minutes between each round. After the final round, let the dough rise for another 30 minutes.
3

Shape the dough on a lightly floured surface. Fold in the four corners, then roll it into a log. Place the dough in a proofing basket, cover, and let it rest for 1 hour. Refrigerate for 8 hours. Preheat your oven. Let the dough sit at room temperature before baking, score the top, and bake for 40 minutes at 450°F (230°C).
4

Once baked, cool the bread on a wire rack before slicing. My oven is small and short, so the loaf doesn't rise as much, and I have to gently pry it out. 😅
5

This time, I served it with a salad dressed with olive oil and lemon juice, topped with fresh okra, olives, and capers. Delicious! 🍞🥗