Bewitching Kitchen is a food blog and I like to keep it focused on the subject with only small detours into two passions of mine: science and fitness. I must say, though that a couple of recent posts by bloggers I follow echoed deeply inside me, so I share them with you. First, I invite you to read A Texan New Yorker’s take on chili. I must make that recipe in honor of a family I admire and already miss immensely. Then, please stop by Cecilia’s site, who just published a post called “I am an immigrant.” While you are reading it, keep in mind that I am one, one who got her green card and naturalization through long, complex processes several years ago. Her article is a very well-written piece describing the pleasure and pain associated with leaving your home country and starting all over somewhere else. I firmly believe that we are stronger when we are together. That prejudice and divisiveness should be fought against.
When we have friends over, I love to welcome them with a loaf of homemade bread. I did that when our friends Denise and Helio stayed with us over a weekend (see my post here), and last month did it again when our friend Cindy stopped by briefly on her road trip from St Louis to Oklahoma. I made a batch of parsnip hummus and thought that a loaf of sourdough with a subtle hint of Middle Eastern spices could be a good option to enjoy it with it. I did not want to add anything else to the bread, was hoping for a nice, golden crumb, with no nuts or goodies to distract from the spice components. I know you cannot judge if I succeeded as far as taste is concerned, but what do you think of its looks?
CURRY TURMERIC SOURDOUGH
(from the Bewitching Kitchen)
200g sourdough starter
325g cold water
450g white bread flour
50g spelt flour
1/2 teaspoon curry
1/4 teaspoon turmeric
1 ½ tsp fine sea salt
In a large bowl, whisk the sourdough starter with the water. Add the flours, spices and salt. Stir until you have a soft, sticky mass. Cover the bowl and leave it for 10 minutes. Perform a series of quick kneads, 10 seconds or so, making sure you incorporate as much of dried bits of flour as possible, but if something remains stuck to the bowl, don’t worry about it. Leave the dough to rest for 10 minutes.
Remove the dough to a slightly oiled surface. Wash and dry the bowl, Coat it very lightly with oil. Knead the dough again for a quick 10 second period and put it back in the clean, oiled bowl. Wait 30 minutes. Perform another cycle of kneading, or if you prefer, use the folding method, in which you stretch one side of the dough way up in the air, bring it over the full extension of the dough, turn it, repeat it four or five times from all directions. Wait 1 hour, with the dough covered lightly. Perform another series of kneading or folding. Wait one more hour, knead again. Wait 2 hours, divide the dough in two, and shape each half in a round or oblong shape.
Place in an appropriate containers lightly coated with flour, seam side down. Leave them for a final proof for 4 hours.
Invert the dough on parchment paper, slash the surface, and bake at 435 F with initial steam for a total of 45 minutes. I like to use a Dutch oven covered for the first 25 minutes, then remove the lid and allow the bread to brown uncovered for the final 20 minutes.
Cool the bread on a rack before slicing.
to print the recipe, click here
Comments: Such a pleasure to work with this dough! All soft and bubbly, with the delicate scent of curry… I actually made two loaves, and decided to shape one as a batard, a shape I find very tricky to achieve. You can see, there is room for improvement…
My batard formed a little bulge in one side, and I also would prefer a more pointed edge. Well, gotta keep trying. Still tasted pretty amazing, and as we all know, beauty is skin deep. HA!
The mandatory crumb shot! What I love the most about this bread is the smell not only while it baked, but when a slice is gently warmed in the toaster oven next day. The hummus went perfectly well with it, but it was superb as a player in the ultra fashionable avocado toast. I smashed a slice of ripe avocado over the bread, sprinkled drops of lime juice and a light dust with Tajin. Sorry, no pictures, I think the blogosphere is already crowded with avocado toast photos, no need for me to add yet another one. But, do try it if you make this bread.
I am submitting this post to Bread Box Round Up,
hosted by Karen, the Bread Baking Goddess.
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