Turmeric and Pepper Bread

It has the color of the sun and a distinctive, inviting appearance, ideal for accompanying cheeses and soups. Interestingly, combining turmeric with a pinch of black pepper increases the body's ability to absorb its active ingredients.

• 400 g Type “2” flour
• 100 g Type “0” flour
• 370 g Water.
• 100 g Licoli (liquid cultured sourdough)
• 20 g Whole salt
• 5 g Diastatic malt
• 1 tablespoon turmeric
• a sprinkling of black pepper

Step 1.
Refresh the Licoli (liquid cultured sourdough starter)

2nd Step

Mix the type 1, type 0 flours, turmeric and diastatic malt in a bowl (photo 1)

Pour 350 g of water (in summer use cold water) (Photo 2)

Knead for about 3 minutes, the dough should be lumpy and not fully formed. (photo 3)

Cover the bowl and let it rest for at least 60 minutes at room temperature.

3rd Step

After 60 minutes, add the sourdough starter and knead for about 4 minutes, cover, and let rest for an hour. (Photo 4)

4th Step

Dissolve the salt in 20 g of water and continue kneading for another 5 minutes.

Cover and let the dough rest for 60 minutes, after which it will need to be folded once in a bowl, covered, and let rest for an hour. (Photo 5)

Step 5.

Proceed to rolling with the addition of black pepper, shaping and resting for 30 minutes.

WATCH VIDEO 1, 2 and 3

Step 6

Separate a ball of about 100 g from the dough (Photo 6). Gently pre-shape it, rounding both the large and small parts. Let it rest on the surface for half an hour.

After resting, take the ball, flour it well, and roll it out into a disc with the help of a rolling pin. (photo 7)

Brush the central part of the disc with oil (photo 8)

Then take the loaf, wet the surface with a little water and turn it over onto the plate of seeds so that they stick well and, (photo 9, 10, 11)

Always upside down, place it on the disk so that the side with the seeds is on the oil-brushed side. (photos 12, 13)

At this point, lift the edges of the disc and slowly wrap the loaf. (photos 14, 15, 16, 17)

Place the dough in a floured proofing basket and let it rise for another two hours or so (photos 18 and 19).

Turn out onto the peel and cut a cross with a sharp razor blade, only cutting the topping, being careful not to cut the loaf as well.

WATCH VIDEO 4

For any further clarification or doubt about this recipe you can write to me on my creailtuopane page .