Turmeric & Crushed Chili Pepper Sourdough Bread | Squirrelly Girl
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🌶️ Golden Turmeric & Crushed Chili Pepper Sourdough
Golden. Savory. Warm. Spicy. And definitely not boring.
This is not your average loaf of sourdough.
This Golden Turmeric & Crushed Chili Pepper Sourdough combines earthy turmeric with the warm kick of crushed chili peppers to create a gorgeous golden loaf with just enough heat to keep things interesting.
Turmeric gives the bread its beautiful golden-yellow color and subtle earthy flavor, while crushed chili pepper adds a savory warmth that builds with every bite.
The crust gets beautifully crisp, the crumb stays soft and chewy, and those little red chili flakes scattered throughout make every slice look as good as it tastes.
Golden bread + chili heat + sourdough tang = seriously good bread. 🌶️💛
🌶️ Why You'll Love This Sourdough
Naturally colored with turmeric.
Just enough heat to wake things up.
Deeply golden and crunchy.
Soft, flavorful and satisfying.
🍞 The Quick Version
4–6 hours
2–4 hours
8–16 hours
40–45 minutes
1 large loaf
🥣 Ingredients
- 100 g active sourdough starter
- 350 g water
- 500 g bread flour
- 10 g fine sea salt
- 6 g ground turmeric
- 5 g crushed red chili pepper flakes
For a noticeably hotter loaf, increase the crushed chili pepper to 8–10 g. Start with 5 g for a balanced level of heat.
1. Mix the Dough
Add the water and active sourdough starter to a large mixing bowl.
Stir until the starter is mostly dispersed throughout the water.
Add the bread flour, turmeric, and salt.
Mix until all of the flour is hydrated and a shaggy dough forms.
Cover the bowl and let the dough rest for approximately 30 minutes.
2. Add the Crushed Chili Pepper
Sprinkle the crushed chili pepper evenly over the rested dough.
Using wet hands, gently stretch and fold the dough several times to begin distributing the chili throughout.
A few concentrated little pockets of chili are part of the fun.
3. Stretch & Fold
Over the next 2 hours, perform approximately 3–4 sets of stretch-and-folds, spacing each set about 30 minutes apart.
To perform a stretch and fold, gently grab one side of the dough, stretch it upward, and fold it over the center.
Rotate the bowl and repeat on all four sides.
As the dough develops strength, it will become smoother, stronger, and more elastic.
Keep your hands slightly wet when working with the dough. It makes the folds much easier without adding extra flour.
4. Bulk Fermentation — 2–4 Hours
After completing your stretch-and-folds, cover the dough and allow it to continue fermenting at room temperature for approximately 2–4 hours.
The dough should become noticeably lighter, puffier, smoother, and slightly jiggly.
You may also see bubbles developing around the edges and throughout the dough.
The dough does not need to double during bulk fermentation.
Fermentation speed depends on room temperature and starter activity. Use the 2–4 hour window as a guide while paying attention to the dough's appearance and feel.
5. 🥖 Shape the Loaf
Turn the fermented dough onto a lightly floured work surface.
Gently shape the dough into a round boule, creating surface tension without aggressively pressing out the air.
Place the shaped loaf seam-side up into a well-floured banneton.
6. Overnight Cold Fermentation
Cover the banneton well and place the shaped dough directly into the refrigerator.
Let it cold ferment overnight for approximately 8–16 hours.
This slow fermentation develops flavor while making the cold dough easier to score and handle.
Once shaped, the loaf goes directly into the refrigerator for its overnight fermentation.
7. Score & Bake
The next day, preheat your Dutch oven to 450°F (232°C) for at least 30–45 minutes.
Remove the cold dough from the refrigerator.
Carefully turn the dough onto parchment paper and score the top using a sharp bread lame or razor.
Carefully transfer the loaf into the hot Dutch oven.
Cover and bake at 450°F (232°C) for 20 minutes.
Remove the lid and reduce the oven temperature to 425°F (218°C).
Continue baking for another 20–25 minutes, until the crust is deeply golden brown.
A deeply browned crust adds incredible flavor and creates a beautiful contrast with the golden turmeric crumb.
8. 🌬️ Cool Completely
Remove the loaf from the Dutch oven and place it on a wire rack.
Allow the bread to cool completely before slicing, ideally for at least 1–2 hours.
Cutting into sourdough while it's still hot can compress the crumb and create a gummy texture.
The golden loaf can wait. Your perfect crumb is worth it. 💛
🍽️ What Goes With Turmeric Chili Sourdough?
This savory loaf is fantastic with:
- 🥑 Avocado toast
- 🫘 Hummus
- 🥕 Roasted vegetables
- 🍳 Eggs
- 🍗 Grilled chicken
- 🥣 Soups and stews
- 🧀 Sharp cheeses
- 🧈 Butter and flaky sea salt
Toast a slice, add butter, and call it dinner.
👩🍳 Sourdough Pro Tips
🌾 Weigh Your Ingredients
A kitchen scale makes sourdough much more consistent and repeatable.
🌶️ Adjust the Heat
Start with 5 g of crushed chili pepper and increase it if you prefer a hotter loaf.
💛 Don't Overdo the Turmeric
Six grams gives the loaf a gorgeous golden color and earthy flavor without overpowering the sourdough.
⏱️ Watch Your Fermentation
Allow approximately 2–4 hours of bulk fermentation after the stretch-and-fold stage while watching the dough for signs that fermentation is progressing.
🔥 Preheat Your Dutch Oven
A properly heated Dutch oven helps create better oven spring and a beautifully crisp crust.
🔪 Let It Cool
Cutting into sourdough too early can compress the crumb. Patience pays off.
Baker's Warning
This bread is golden, gorgeous, and slightly spicy.
Side effects may include putting chili pepper into every sourdough recipe you make from now on.
Additional symptoms may include asking, "I wonder what this would taste like with cheese?"
We accept no responsibility. 🌶️🐿️
🧤 A Quick Chili Reminder
Wash your hands thoroughly after handling crushed chili pepper, especially before touching your eyes or face.
📦 How to Store It
Store the completely cooled loaf in a bread bag or airtight container at room temperature.
For longer storage, slice the loaf and freeze the slices in a freezer-safe bag or container.
Toast individual slices directly from frozen whenever the craving hits.
📚 Continue Your Sourdough Journey
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🌶️💛 Happy Baking!
Golden turmeric.
Crushed chili pepper.
A beautiful sourdough crust.
And just enough heat to keep things interesting. 🌶️🐿️