TURMERIC AND BLACK CUMIN BREAD

STEPS

Autolysis: Pour the water, turmeric, and flour into a large bowl. Mix briefly with a wooden spoon to thoroughly combine. Let stand for a 30- to 60-minute autolysis.

Adding the starter: Add the starter by mixing it into the dough using a wooden spoon or a dough mixer with a kneading hook. Knead until the starter is completely incorporated.

Cover with a cloth and let stand for another 20 minutes.

Incorporating the salt: Add the salt and knead again until it is well integrated into the dough.

First rise and folds: Lightly round the dough with wet hands, cover, and let stand for 2 to 3 hours, depending on the room temperature. Make a first fold after 30 minutes, adding the black cumin seeds, and then three more folds at 45-minute intervals.

Transfer the dough into a greased container, fold down one last time, and put into the refrigerator overnight.

Dividing and pre-shaping: The next day, turn the dough out onto a work surface. Divide it into two halves with the pastry cutter, or leave it as is to make one large loaf. Pre-shape, without pressing too hard.

Relaxation and shaping: Let the dough stand for 15 minutes at room temperature. Then shape it into round or rectangular loaves. Place it into bannetons floured with rice flour.

Second rise: Let the dough stand again for 3 to 4 hours, depending on the room temperature, or put it into the refrigerator to slow down the process overnight.

Scoring: Transfer the loaf or loaves to a piece of parchment paper and score as you see fit.

Baking: Quickly transfer the dough into a baking dish that has been preheated for 30 minutes in the oven at about 480°F (250°C). Bake covered for 20 minutes. Uncover the dish and bake for another 20 minutes.