Another attempt at the turmeric hazelnut sourdough, but this time a leaner one than the previous one which was really a sort of pain viennois (an enriched bread with milk and some butter but lighter than a brioche) with the spice addition.
Turmeric hazelnut sourdough
330g T65 flour (bread flour)
100g Leaven 100% hydration
1-2g Instant yeast
4g Turmeric powder
70g Hazelnuts, toasted
Autolyse 1hr with flour, water and turmeric.
Add leaven, yeast, salt. I used the mixer and started gently then increased the speed until the dough more or less cleared the bowl. I added the hazelnuts by hand.
Proofed 1hr before popping it into the fridge.
Shaped cold from fridge, then proofed for another hour or so before baking.
* I think I under-proofed so the next time I will either keep it out a longer time before popping it into the fridge or proof a longer time before baking.
Was quite pleased with this one. The quantity of turmeric was just right – enough to come through subtly without being overpowering (or overwhelming for the leaven!) and hazelnuts, always delicious. Makes great bread for sandwiches too. Maybe the next time, I could add just that tiniest pinch of extra turmeric, just to push the envelope…