Marbled Turmeric and Black Pepper Sourdough Bread
Tina BevkI love experimenting with sourdough, and this turmeric and black pepper sourdough quickly became a favorite. The bold yellow color from turmeric combined with a little heat of black pepper makes this loaf stand out both visually and in flavor. Plus, the marbled effect from mixing two separate doughs gives it a unique, artisan look.
If you need an interesting bread to go along a charcuterie board or something like that…this one is it!
Ingredients
- All-purpose flour – Provides the structure for the sourdough, but keeps it soft.
- Water – Hydrates the flour and activates the fermentation process.
- Salt – Brings out the flavor and helps with gluten development.
- Active sourdough starter – Gives the bread rise and structure.
- Turmeric – Adds a vibrant yellow color and mild earthy flavor.
- Black pepper – Balances the turmeric with warmth and spice.
See recipe card for quantities.
How to Make Turmeric Sourdough
Mix the Dough (Separately): In one bowl, mix flour, water, salt, starter, and turmeric. In another bowl, mix flour, water, salt, starter, and black pepper. Cover both bowls and let rest for 30 minutes.
First and Second Stretch & Folds (Separate Doughs): Perform two sets of stretch and folds, one every 30 minutes, keeping the turmeric and black pepper doughs separate. To do a stretch and fold, wet your hands, grab one side of the dough, stretch it up, and fold it over. Rotate the bowl and repeat on all four sides.
Combine the Doughs (During Third Stretch & Fold): On the third stretch and fold, gently combine both doughs in one bowl by placing one on top of the other. Perform the stretch and folds as usual, folding the two doughs together to create a marbled effect. Be careful not to overmix to keep the colors distinct. Let the dough rest for another 30 minutes.
Bulk Fermentation: Cover and let the dough ferment at room temperature for 4–6 hours, or until it has increased in size and looks puffy.
Shaping the Dough: Lightly flour a surface and turn out the dough. Shape it into a round or oval shape. Place the shaped dough into a floured banneton or a bowl lined with a cloth.
Second Rise (Proofing): Let the dough proof for 1–3 hours at room temperature until slightly puffy.
Bake: Preheat the oven to 240°C (465°F) with a Dutch oven inside for 30 minutes. Transfer the dough onto parchment paper and place it in the hot Dutch oven. Cover with the lid and bake for 30 minutes. Lower the oven temperature to 230°C (450°F), remove the lid, and bake uncovered for 10 more minutes. Let the bread cool completely on a wire rack before slicing.
Hint: if you want the dough colors to mix more or less, experiment with adding one dough to the other during different rounds of stretch and folds. Mixing them together sooner will mix them more, while mixing them together later will give more of a marbled effect.
Baking Schedule
Option 1: Same-Day Bake
- 8:00 AM – Mix turmeric and black pepper doughs separately.
- 8:30 AM – Combine doughs and let rest.
- 9:00 AM – Start stretch and folds (repeat every 30 min).
- 12:30 PM – Shape dough and second rise.
- 2:30 PM – Bake at 240°C (465°F) for 30 minutes covered, then 10 minutes uncovered.
Option 2: Overnight Cold Proof
- 4:00 PM – Mix and combine doughs.
- 4:30 PM–8:30 PM – Bulk fermentation.
- 8:30 PM – Shape the dough and refrigerate overnight.
- 7:00 AM (next day) – Bake directly from the fridge, at 240°C (465°F) for 30 minutes covered, then 10 minutes uncovered.
Substitutions & Variations
- Less earthy– Use less turmeric. This will also depend on how strong your turmeric spice is, but with turmeric, I find that you can quickly go overboard!
- Less spice – Use only 1g black pepper for a milder taste.
- Extra crunch – Add seeds (sunflower, sesame) for texture. I like to add pumpkin seeds, I think they make a nice contrast!
💭Crucial Success Tips
Don’t over-mix the doughs, as keeping them distinct creates the marbled effect. Use finely ground black pepper because It distributes more evenly in the dough. Keep in mind that proofing time varies on your kitchen temperature, so don’t be afraid to go by the dough, not by the clock!
FAQ
Yes! You can leave it out or reduce it for a milder version.
This keeps the turmeric and black pepper flavors distinct and creates a unique marbled effect.
Yes! Use a preheated baking stone and place a tray of hot water in the oven for steam, or use a two-pan method.
Marbled Turmeric and Black Pepper Sourdough Bread
Equipment
Ingredients
Turmeric Bowl:
- 210 g all-purpose flour
- 150 g water
- 4 g salt
- 50 g active sourdough starter
- 3 g turmeric
Black Pepper Bowl:
- 210 g all-purpose flour
- 150 g water
- 4 g salt
- 50 g active sourdough starter
- 2 g black pepper finely ground
Instructions
- Mix the Dough (Separately): In one bowl, mix flour, water, salt, starter, and turmeric. In another bowl, mix flour, water, salt, starter, and black pepper. Cover both bowls and let rest for 30 minutes.
- First and Second Stretch & Folds (Separate Doughs): Perform two sets of stretch and folds, one every 30 minutes, keeping the turmeric and black pepper doughs separate. To do a stretch and fold, wet your hands, grab one side of the dough, stretch it up, and fold it over. Rotate the bowl and repeat on all four sides.
- Combine the Doughs (During Third Stretch & Fold): On the third stretch and fold, gently combine both doughs in one bowl by placing one on top of the other. Perform the stretch and folds as usual, folding the two doughs together to create a marbled effect. Be careful not to overmix to keep the colors distinct. Let the dough rest for another 30 minutes.
- Bulk Fermentation: Cover and let the dough ferment at room temperature for 4–6 hours, or until it has increased in size and looks puffy.
- Shaping the Dough: Lightly flour a surface and turn out the dough. Shape it into a round or oval shape. Place the shaped dough into a floured banneton or a bowl lined with a cloth.
- Second Rise (Proofing): Let the dough proof for 1–3 hours at room temperature until slightly puffy.
- Bake: Preheat the oven to 240°C (465°F) with a Dutch oven inside for 30 minutes. Transfer the dough onto parchment paper and place it in the hot Dutch oven. Cover with the lid and bake for 30 minutes. Lower the oven temperature to 230°C (450°F), remove the lid, and bake uncovered for 10 more minutes. Let the bread cool completely on a wire rack before slicing.
Notes
- If you want the dough colors to mix more or less, experiment with adding one dough to the other during different rounds of stretch and folds. Mixing them together sooner will mix them more, while mixing them together later will give more of a marbled effect.
- Don’t over-mix the doughs, as keeping them distinct creates the marbled effect.
- Use finely ground black pepper because It distributes more evenly in the dough.
- Keep in mind that proofing time varies on your kitchen temperature, so don’t be afraid to go by the dough, not by the clock!
Nutrition
How To Store Turmeric Sourdough
- Room temperature – Store in a bread bag or wrapped in a clean towel for up to 3 days.
- Freezer – Slice and freeze for up to 3 months.
- Refresh – Toast or reheat in a 180°C oven for 5–10 minutes.
Author: Tina Bevk
Tina, from the blog “Stretch and Folds,” balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.
