This cinnamon turmeric sourdough is so warming and comforting that it makes the perfect breakfast. Imagine waking up to some turmeric sourdough toasts with vegan butter.
Cinnamon Turmeric Sourdough with Chocolate & Dried Cherries [Vegan]
For the Bread:
- 1 cup bread flour
- 1/3 cup spelt flour
- 1 cup water
- 1/4 cup levain (100% hydration)
- 1 teaspoon salt
- 1 tablespoon water (added together with salt)
- 1/2 teaspoon turmeric
- 1 tablespoon maple syrup (optional)
- 1 teaspoon ceylon cinnamon
For the Add-Ins:
- 1/3 cup dark chocolate chips for baking
- 1/4 cup dried cherries
To Prepare the Levain:
- Feed your starter using 1:2:2 (starter:flour:water) ratio. Cover loosely and let it rise until it tripled in size, around 5-6 hours.
For the Autolyse:
- In a large mixing bowl, mix flour and water until everything (except maple syrup and cinnamon) in incorporated into a dough. Cover and let it rest for 2 hours.
For Mixing the Dough & Bulk Fermentation:
- Once your levain has peaked, add 60g of levain to the dough. Mix until you feel the dough has strengthened. Cover and rest for 30 minutes.
- Add 6g sea salt, the extra 15g of water and maple syrup to the dough and mix until everything is incorporated.
- Cover and let the dough rest for 30-45 minutes, or until the dough has relaxed.
- Perform one set of stretch & fold. Let it rest for 30-45 minutes, or until the dough has relaxed.
- Perform lamination on your dough, sprinkle dark chocolate chips, dried cherries and ceylon cinnamon on the dough during lamination.
- Make sure they are evenly distributed.
- Rest for 45 minutes or until the dough has relaxed. Perform one set of coil fold.
- Perform one more set of coil fold after 45 minutes. Then leave the dough to rest until the dough has increased by roughly 50% in volume.
- Shape the dough and transfer to a banneton dusted with rice flour. Rest for 15 minutes at room temperature. Then retard the dough in the fridge overnight or 16 hours.
- In the morning, preheat the oven to 250°C for 1 hour with a dutch oven inside. I love baking with my challenger pan.
- After 1 hour, take the dough out from the fridge. Score the dough using a bread lame. I used my UFO lame from Wire Monkey. Transfer it to the challenger pan using a parchment paper. Place 2-4 ice cubes beside the bread, cover the pan immediately and bake for 20 minutes covered.
- Remove the cover after 20 minutes, lower the temperature to 220°C and bake for another 10 minutes.
- For the last 10 minutes, further lower the temperature to 210°C.
- Turn off the oven and leave the oven door a crack open for 15 minutes.
- Remove the loaf from the oven and place it on the cooling rack until it’s completely cooled.