Wild Yeast

TURMERIC AND BLACK CUMIN BREAD

Ingredients

200 g of active starter

300 to 350 g of water

500 g of type T65 (high-gluten) wheat flour

3 tablespoons of powdered curcuma

3 tablespoons of black cumin seeds

10 g of salt

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 ...