Leaner Turmeric Hazelnuts Sourdough

Turmeric hazelnut sourdough

Turmeric hazelnut sourdough

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)
230g            Water
100g            Leaven 100% hydration
 1-2g            Instant yeast
    7g            Salt
   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…

Delicious hazelnuts ended up garlanding and not embedded in bread!

Delicious hazelnuts ended up garlanding and not embedded in bread!

 

 

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