Tumeric Lemon Bread


Bread Flour 1000
Turmeric Powder 20-30
O-tentic Durum 40
Salt 20
Real Butter 30
Honey 50
Lemon zest 10-12
Water 670
Base total 1810

Working Method

Tumeric Lemon Bread
  • Mix all ingredients until gluten is fully developed.
  • Bulk fermentation for 20 minutes with plastic cover.
  • Cut the dough into 250 g each.
  • Rest and intermediate proof the dough for 20 minutes.
  • For the final stage, shape the dough into 250 g with cutting as a design.
  • Proof and final fermentation for 45-60 minutes.
  • Bake for 18-20 minutes at 220°C with initial steam.

About this recipe

Complexity level: