Turmeric Cinnamon Raisin Sourdough Bread
Meet Amber—a golden sourdough beauty infused with turmeric, cinnamon, and juicy raisins. She’s warm, a little spicy, and absolutely delicious. And just look at the color! One of my favorite things about making sourdough is naming my loaves (hence, Amber). I start with my go-to sourdough base loaf (Natalie), then add a bit of turmeric to the water, fold in raisins during stretch and folds, laminate with a sprinkle of cinnamon before shaping & cold fermenting overnight.
PREP TIME
29 hours
COOK TIME
50 minutes
INGREDIENTS
10
Serves: 12
Ingredients
- 500 grams500 grams500 grams Bread Flour, King Arthur
- 120 grams120 grams120 grams Sourdough Starter, Homemade
- 300 grams300 grams300 grams Water, warm
- 6 grams6 grams6 grams Turmeric
- 2 tsp2 tsp2 tsp Cinnamon, Ground, this is an estimate, can use more or less
- 0.5 cup0.5 cup0.5 cup Raisins, divided
Mix In Salt
Inclusions
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Make Dough: Dissolve 6g turmeric in the water. Add sourdough starter and bread flour to the turmeric water. Mix until a shaggy dough forms.
- Add Salt: Sprinkle 10g salt over the dough. Dimple in 20g water to help dissolve the salt.
- Rest: Cover and let the dough rest for 30 minutes.
- Stretch & Fold: Perform standard stretch & folds at 30-minute intervals.
- Incorporate Raisins: 2nd stretch & fold: Add ¼ cup raisins and fold. 3rd stretch & fold: Add another ¼ cup raisins and fold.
- Laminate & Cinnamon: Stretch the dough out thin and sprinkle cinnamon over it. Fold back into a dough ball.
- Pre-Shape & Rest: Pre-shape the dough and rest uncovered for 30 minutes.
- Final Shape & Cold Ferment: Shape the dough and place it into a banneton or bowl. Cover and refrigerate overnight for a cold ferment.
- Bake: Preheat oven to 450°F (232°C) with a Dutch oven inside. Place dough in the Dutch oven and bake covered for 30 minutes. Remove cover and bake another 20 minutes until golden brown.
- Cool & Enjoy! Let the bread cool completely before slicing.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Coconut Free Dairy Free Egg Free Nightshade Free Nut Free Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 206 |
| Fat: | 3 g |
| Carbohydrates: | 39 g |
| Protein: | 6 g |
| Cholesterol: | 7 g |
| Sodium: | 362 mg |
| Fiber: | 1 g |
| Sugars: | 4 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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One response to “Turmeric Cinnamon Raisin Sourdough Bread”
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this sounds so comforting!!