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Curcuma bread

Do you like exotic spices ? Well, curcuma is an exotic spice of a vibrant yellow color and a special taste. When added to bread, you get this ...

I totally forgot that breads that contains sugar needs a lower temperature to be baked and to avoid being brown. Luckily I have not ruined this one ... but it faded away the cocoa powder decoration so I had to use a light trick to make it more visible for this photo. Enjoy!


Ingredients:
  • 1000g bread flour 
  • 500g water (at 20ºC)
  • 200g sourdough (100% hydrated)
  • 10g fresh yeast
  • 20g salt
  • 50g milk powder
  • 50g sugar
  • 10g curcuma


Directions:
  1. Mix all ingredients for 4 minutes on a low speed and 15 minutes on a higher speed. 
  2. Bulk fermentation 1h30 at room temperature.
  3. Preshape 3 oblong loaves and let the dough relax for 15 minutes.
  4. Shape the final loafs.
  5. Final fermentation in lightly floured bannetons 1h30 at 24ºC. 
  6. Preheat the oven at 260ºC with the baking stone inside.
  7. Bake with steam in the first 15 minutes at 240ºC and continue for another 30 minutes reducing the temperature to 200ºC.

This recipe was inspired from Le Larousse du pain - Eric Kayser, page 142.

7 comments:

Tiziana Bontempi said...

Wonderful Denisa

Denisa V said...

Thank you very much, Tiziana.

Susan@LunaCafe said...

Beautiful! Can you tell us how you did the cocoa powder decoration? Thanks! :-)

Denisa V said...

Thank you, Susan. I have used a stencil (a cut plastic foil with a decoration) over which I have sprinkled cocoa powder.

Radim Capek said...

hello.
How are you doing the flour painting on the top of the bread?
Thank you RC

Radim Capek said...

I mean How that ists so precise and its stick to the crust.

Denisa V said...

Radim Capek, before baking the bread, I first use a spray with water to moisture the surface of the loaf and then, I put a stencil over the bread and sprinkle flour. I remove the stencil carefully and this is how I get the pattern.

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