Chili Cheddar and Turmeric Sourdough Bread Recipe | Delicious and Soft Crumb
This Chili Cheddar and Turmeric Sourdough Bread Recipe is out of this world! Even if you are a beginner to sourdough you can jump out of your comfort zone and make this recipe. The dough is really easy to work with and it can all be made easily in a stand mixer if you have one making this truly a great recipe for everyone to make. The recipe uses undrained cans of chilis because all of that juice in the can from the chilis is going to give your dough maximum flavor and makes the crumb soft and lovely. The yellow color comes from the ground turmeric and adds only a slight flavor to the dough which works incredibly well against the briny flavor of the chilis. Pair all of that with the sharp notes from cheddar cheese and cracked pepper, and you can just eat this bread on its own, it is incredible!
Ground turmeric has a rich history dating back thousands of years. It is derived from the root of the Curcuma longa plant, which is native to Southeast Asia. Turmeric has been used for centuries in traditional medicine and cooking, and it has also played a significant role in religious and cultural ceremonies. Its vibrant golden-yellow color and earthy flavor have made it a staple in many cuisines, particularly in Indian, Southeast Asian, and Middle Eastern dishes.
When it comes to coloring sourdough loaves, ground turmeric works exceptionally well due to its intense coloration properties. The bright yellow pigment in turmeric, known as curcumin, infuses the dough with a beautiful golden hue, giving the bread an appealing appearance. Additionally, turmeric adds a subtle hint of warmth and earthiness to the flavor profile of the sourdough, enhancing its overall taste. Apart from its coloring and flavor-enhancing abilities, turmeric also offers potential health benefits, making it a versatile and beneficial ingredient for sourdough baking. Its natural antimicrobial and antioxidant properties add to the appeal of using ground turmeric in sourdough recipes.
Here’s Why You’ll Love This Recipe
The flavor. Period. It’s truly one of a kind!
The juice from the canned chilis makes the crumb in this recipe deliciously soft.
You can easily swap out the cheese for any favorite cheese you love and even add a dash of fresh herbs!
Chili Cheddar and Turmeric Sourdough Bread Recipe | Delicious and Soft Crumb
Ingredients
Instructions
- Prepare this levain the night before you plan to make the bread.
- Take 47 grams of your sourdough starter and mix it with the flour and water.
- Let it sit in a covered container overnight to ferment and grow.
- Place the water and levain into the bowl of your stand mixer fitted with the dough hook and give it a little mix.
- Add the remaining ingredients, including the diced cheese and cans of chilis (do not drain them), and let the dough knead for 10 minutes on medium to low speed. On my Ankarsum mixer that is speed 3.
- After 10 minutes let the dough rest in the mixer for 15 minutes.
- After 15 minutes turn the mixer on again for about 20 seconds. This will replace the traditional hand folding of the dough. Repeat this step 3 more times with 15 minutes of rest in between each.
- Transfer the dough to a straight-sided container and let it rise until it has grown in volume by almost 100%. This means that the dough looks like it has just about doubled in size in your container.
- After the dough has risen, flour the top slightly and dump it out onto a clean surface, and divide the dough into two.
- Pre-shape the dough by forming each into a tight ball, dust the tops slightly with a bit of flour, flip them upside down so that the smooth side is on your counter and then cover and let them sit for 15 minutes.
- After 15 minutes, form each dough tightly so that they fit nicely inside two 1lb bread loaf pans and dust them all around with a light coating of rice flour. This will prevent them from sticking to the pan as they cold ferment in the fridge overnight. I also like to line my pans with parchment paper first.
- Either cover the pans with a large plastic bag or kitchen towel and place them into the fridge to cold ferment for at least 12 hours before baking.
- Preheat your oven to 450°F and then remove the two doughs from the fridge.
- Score the top of each straight down the center and then brush water all over the top of them. I am generous with the water.
- Get a second loaf pan of the same size and rest it upside down directly on top of the pan housing your bread loaf to create a faux lid.
- Place the bread into the oven and bake the bread for 20 minutes.
- After 20 minutes remove the upper bread pan that was acting like a lid and do a second scoring, this time right through the edges that have opened up from your initial scoring.
- Return them to the oven and this time continue to bake the breads for 40 minutes uncovered.
- Let the loaves cool completely before slicing, if you can resist!
Notes
Hi-Protein Bread Flour: I use flour from Central Milling called hi-protein. It has 13.5% protein and is exceptional for sourdough bread. You don't have to use this brand if you cannot acquire some, but any other brand of flour with at least 13% protein is ideal for sourdough baking.
Loaf Pans: Please ensure that the loaf pans you are using can handle heat up to 450°F. I like to use pans that can handle heat higher than that so that I don't have to worry about any coatings or metal being ruined over time.
Nutrition Facts
Calories
163.85Fat
3.87 gSat. Fat
1.9 gCarbs
25.93 gFiber
1.53 gNet carbs
24.39 gSugar
0.43 gProtein
6.43 gSodium
217 mgCholesterol
9.38 mgIron
0.79 mgVitamin B3
0.67 mgManganese
0.41 mgCalcium
82.07 mgPlease note that the nutritional information on this website is calculated using online tools and may need to be more accurate. Use it as a rough guide only. We cannot be held responsible for any loss or damage caused by relying solely on this data. You are responsible for ensuring that any nutritional information you use is accurate and useful. For more information, click here.
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