Sourdough bread with turmeric and nigella

 A while ago I bought a new oven for my kitchen at home, one with all kinds of 'bells and whistles': the Bosch Serie 8 oven pyrolysis HBG8755S1. The first time I baked floor loaves in it, I could cry. They came out very different from my old straightforward oven.

Bus bread and small soft buns immediately wen
t well, both on the top / bottom heat setting and on the convection setting, but floor bread with a crispy crust was a completely different story. A few weeks have now passed and I can smile again when I bake floor bread in it, although the crust is a bit less crispy than in my old oven. I'll just continue to experiment 😀.

This afternoon I already shared a photo of this bread on my Facebook page From Levine's kitchen and an old workshop participant wondered if I now also bake at home, while I have my own 'school'. Yes, I also regularly bake bread at home. Then I only bake 1 loaf or 2 smaller ones or I bake test recipes for my 3rd book. This can be done nicely between all kinds of other activities in the house. I know myself, when I go to the workshop room I already know in advance that I can enjoy myself there all day and then chores at home will not work out ....

I bake this bread regularly and one time I only use French flour T65 and the other time I replace half of the T65 with semolina. Sometimes I omit the nigella seeds or replace them with black sesame seeds or sunflower or pumpkin seeds. Everything is possible!

Today I added a little bit of instant yeast to the dough due to the time. The dough will then rise a little faster. Below the recipe is a photo of the bread with only sourdough as a leavening agent and without seeds.

Sourdough bread with turmeric and nigella

1 large loaf or 2 smaller ones

Levain:

20 grams sourdough, 100% hydration

90 grams of French flour T65

90 grams of water

Dough:

the levain

200 grams of French flour T65

200 grams of semolina

200 + 35 grams of water, 20 - 25 ° C

2 grams of turmeric

8 grams of salt

10 grams of olive oil

20 grams of nigella seed

2 grams of instant yeast (optional)

Further:

olive oil to grease hands and bowl

(rye) flour to dust the dough and rice baskets

2 proof baskets

pizza shovel or cutting board covered with baking paper

pizza / bread brick (or baking tray lined with parchment paper)

roasting tray, low baking tray or DeSh ~ Steam

Levain: Mix sourdough, T65 and water in a bowl. Cover the bowl and let the mixture sit at room temperature for 8 - 12 hours.

Autolysis: Mix levain, T65, semolina and 200 grams of water in the bowl of a stand mixer / spiral kneader in ± 2 minutes to a rough dough. Cover the bowl and let the mixture sit for 30 minutes.

Kneading: Add turmeric, salt, olive oil and yeast (optional) and knead for 6-10 minutes into a smooth dough. Slowly add the remaining 35 grams of water towards the end of the kneading time. Note: It is a slightly sticky dough, do not add extra flour or flour.

1st rising and folding: Shape the dough into a ball and place the dough ball in a bowl lightly greased with olive oil. Fold the dough after 30 and 60 (stretch & fold): stretch the top of the dough and fold it back over itself, do this also with the bottom and with the sides. Turn the dough over and cover the bowl. After the last fold, allow the dough to rise further until it has approximately doubled in volume.

Shaping: Pour the dough onto a work area lightly sprinkled with (rye) flour. Divide it into two equal pieces with a dough cutter (does not apply if you want to bake 1 large loaf). Loosely round the pieces of dough (possibly with the help of a dough cutter) and let the dough balls rest, covered, for 20 - 30 minutes. Round the dough again to make round loaves (boules) or shape it into elongated loaves (batards). Click here for a movie about forming a batard. Sprinkle the dough pieces with (rye) flour and place them with the seam upwards in rice baskets also sprinkled with (rye) flour. Cover the proof baskets with a shower cap or bubble wrap.

2nd proof: Let the dough rise at room temperature until it has almost doubled in volume. Dough with the addition of yeast will have risen in ± 60 minutes. Dough without yeast will take longer to rise, 2-4 hours. The dough is good if you push it with a finger, the print remains visible for a moment and then slowly bounces back.

Preheating the oven: Preheat the oven with a pizza / bread brick in it 1 hour before putting the bread in it to 230/240 ° C (top / bottom heat). Heat the roasting tray, low baking pan or DeSh ~ Steam with it.

Tip: If you don't have a pizza / bread brick, you can also bake the bread on a baking tray covered with baking paper.

Baking: Carefully release the dough from the rising baskets onto the pizza shovel or cutting board. Cut the dough a few times with a sharp (serrated) knife or lame. Slide the dough, paper and all, onto the hot stone. Pour ± 1 dl water into the heated roasting pan (watch out for your hands!). Close the oven door immediately.

Bake the loaves for 20 minutes, pull it