The sliced surfaces to show the thin crust, open crumb and the melon seeds.
After the Purple Sweet potato, the Red Beetroot and the Blue Butterfly pea, here’s the Yellow Turmeric bread! A No Knead version containing melon seeds, dried basil and of course turmeric powder.Lovely oven rise, thin crust and open crumb. Able to taste the turmeric and the nutty melon seeds. A hint of basil. Quite like it!
Ingredients:
400g bread flour
2 tsp Turmeric powder
2 tsp dried basil powder
2 tbsp melon seeds
1/2 tsp sea salt
1/2 dry yeast.
280g filtered water
The night before baking, mix the water, turmeric powder and yeast. Let this stand for a few minutes. Combine the dry ingredients in a glass bowl, and then add the water mixture to the flour mixture, and stir to mix the dough until it’s even.
The dough at the start of proofing overnight.
After 12 hours overnight proofing.
Proofing in a Banneton basket.
Method:
For those who are familiar with the No Knead method of baking bread, just follow the same procedures. Final proof took 1 hour 45 minutes. Bake at 235˚C in a hot Dutch Oven for 30 minutes, and then with the DO cover off, another 15 minutes at 210˚C to brown the crust.
Hot out of the Dutch Oven. Cooling on a metal rack.
Sliced to show the thin crust and the open crumb. Soft chewy and aromatic, with nutty flavours!
*If you have two pennies, spend one on a loaf and one on a flower. The bread will give you life, and the flower a reason for living.” – Chinese Proverb.
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