Turmeric Sourdough

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    9hrs 10mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    539

An autumnal themed sourdough loaf, shaped like a pumpkin with turmeric to give it a golden glow. You will need to begin the sourdough starter at least one week before making this loaf, ensuring you have an active starter. Follow our instructions carefully and read our essential tips before you begin. We recommend storing your starter in a 350-400 g glass jar with sealable clip top lid.

recipe updated Dec 20, 2022

Ingredients

  • Strong white bread flour icon
    Strong white bread flour
    800 g
  • Rye flour icon
    Rye flour
    250 g
  • Water icon
    Water
    500 g
  • Water icon
    Water
    350 g
  • Salt icon
    Salt
    1 teaspoon
  • Ground turmeric icon
    Ground turmeric
    2 teaspoons
  • All purpose flour icon
    All purpose flour
    as needed
  • Cinnamon stick icon
    Cinnamon stick
    1

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Chef Patissier XL
  • kCook icon Jar
  • kCook icon Easywarm bowl
  • kCook icon Airtight container
  • kCook icon Lightly floured surface
  • kCook icon Proofing basket - round
  • kCook icon Baking tray - large
  • kCook icon Cooling rack

Step preview

  1. Making the starter:
  2. Add strong white bread flour, rye flour and water to a clean jar
  3. Mix until well combined
  4. Cover the jar with a wet kitchen towel
  5. Leave to rest in a warm place for 48 hours until small bubbles form and the mixture smells slightly beery
  6. Discard half of the starter
  7. Add strong white bread flour, rye flour and water to the jar
  8. Mix until well combined
  9. Cover the jar with a wet kitchen towel
  10. Leave to rest in a warm place for 24 hours
  11. Discard half of the starter
  12. Add strong white bread flour, rye flour and water to the jar
  13. Mix until well combined
  14. Cover the jar with a wet kitchen towel
  15. Leave to rest in a warm place for 24 hours
  16. Discard half of the starter
  17. Add strong white bread flour, rye flour and water to the jar
  18. Mix until well combined
  19. Cover the jar with a wet kitchen towel
  20. Leave to rest in a warm place for 24 hours
  21. Discard half of the starter
  22. Add strong white bread flour, rye flour and water to the jar
  23. Mix until well combined
  24. Cover the jar with a wet kitchen towel
  25. Leave to rest in a warm place for 24 hours
  26. The starter should be bubblier each day and the smell will become sourer and tangier
  27. Making the dough:
  28. Attach Dough Tool
  29. Add water, strong white bread flour, salt and ground turmeric to the EasyWarm Bowl
  30. Transfer 300g of the starter into the EasyWarm bowl
  31. Mix with splashguard fitted - 1 min, Speed Min
  32. Mix with splashguard fitted - 4 min, Speed 1
  33. Transfer the dough onto a work surface
  34. Fold the dough over twice on itself
  35. Grease the EasyWarm bowl
  36. Return the dough to the bowl
  37. Remove Dough Tool
  38. Prove with splashguard fitted - 2 hr, 2
  39. Grease an clean airtight container
  40. Transfer dough to airtight container
  41. Fold the dough over on itself twice
  42. Seal the container
  43. Prove - 2 hr
  44. Uncover the dough
  45. Fold the dough over on itself twice
  46. Place back in the container and seal
  47. Chill overnight in fridge - approx 12 hr
  48. Remove the dough from the fridge and remove the lid
  49. Cover the dough with a kitchen towel
  50. Let rest until room temperature - 1 hr
  51. Transfer dough to lightly floured surface
  52. Fold the dough over on itself
  53. Cover with kitchen towel - 30 min
  54. Dust a clean proofing basket lightly with all purpose flour then set aside
  55. Retrieve the dough
  56. Dust with all purpose flour lightly
  57. Gently pull the edges into the centre
  58. Starting from the top end, take hold of both sides of the dough
  59. Stretch the dough and fold forming a length of 'stitches' going down the length of the dough, about six
  60. Roll the dough over from the top down in three tight rolls
  61. Form some 'stitches' on each side of the dough
  62. Shape into a tight ball
  63. Dust with all purpose flour lightly
  64. Transfer shaped dough to proofing basket
  65. Cover with kitchen towel
  66. Prove until doubled in size - 1 hr
  67. Baking the dough:
  68. Pre-heat oven - 250°C
  69. Line a clean baking tray with parchment paper then set aside
  70. Cut string into 4 equal pieces, approx. 40 cm long
  71. Arrange the lengths of string on the paper in a starburst shape on the baking tray
  72. Retrieve the dough and turn out onto the pieces of string
  73. Dust with all purpose flour generously
  74. Gently bring two ends of string up and over the dough into the middle
  75. Tie the string and cut off the excess string above the knot
  76. Repeat the same with the remaining string
  77. Even up the segments as you go so you have an evenly divided pumpkin shape
  78. Use a sharp knife to cut diagonally into each segment creating a wheatsheaf pattern
  79. Bake then reduce heat - 30 min, 250°C
  80. Bake until hollow-sounding when tapped - 20 min, 190°C
  81. Remove from oven
  82. Transfer bread to cooling rack
  83. Let cool - 15 min
  84. Use scissors to cut away the string
  85. Gently release all the pieces from the loaf, discard the string
  86. Pierce or cut a hole in the centre of the loaf
  87. Add cinnamon stick to the bread
  88. Push a cinnamon stick into the hole to create the pumpkin 'stalk'
  89. Let cool completely
  90. Serve
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