Turmeric-Cinnamon Sourdough (Part 1)

Thought I’d try my hand at a laminated sourdough leveraging some different techniques than I usually employ.

These techniques involve adding Spelt flour, dividing the dough into two parts adding Turmeric to the second.

I started by mixing the flour with water and letting it autolyse for 2 hours.

I added sourdough levain and salt later about 45 minutes spacing.

I then stretched out the regular and then the yellow hued turmeric dough.

This is where my experiment took an unexpected turn. I’m was meaning to sprinkle cinnamon. Unfortunately, I had left the turmeric on the counter. Yep…Oops!

I didn’t realize my mistake until after lamination.

Dough laminated

I sprinkled Cinnamon on top and tried a bit of additional folding. Before putting into my proving box for another 3 hours.

Dough going into my prover for 3 hours

I’m going to do 3 coil folds every hour before shaping and putting into a banneton overnight.

The coil folds develop strength in the dough.

After about three hours and periodic coil folds I have the dough shaped and in the banneton to sit overnight in the fridge.

In the banneton

Well… we’ll see how this experiment turns out tomorrow. To be continued…

Published by Jim Hayden

Enterprise Transformation Consultant by day; Baker by night! Learning all the time! Iterative and incremental improvement always!

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