Golden Dawn Caraway Sourdough

Combine Bread Flour Type 550, Whole Wheat Flour, Ground Turmeric, and 320g Water in a Mixing Bowl. Mix by hand or with a Dough Whisk until no dry flour remains and a shaggy dough forms. The dough should feel slightly sticky and cohesive. Mixing ensures even hydration and brings the turmeric’s color to life.

Cover the Mixing Bowl and let the dough rest for 45 minutes at room temperature (21–24°C). After resting, the dough will look smoother and more elastic. This rest allows flour to absorb water for better gluten development later.

Add the Active Sourdough Starter and Fine Sea Salt to the dough along with the remaining 30g Water. Mix thoroughly by pinching and folding using clean hands until fully incorporated—the dough will feel stickier but cohesive. This step distributes the starter and salt for even fermentation and flavor.

Let the dough rest, covered, for 2.5 hours at 24°C. During the first 10 minutes, sprinkle in the Caraway Seeds and gently fold the dough to distribute. Every 30 minutes, perform a series of stretch and folds (3 sets in total) directly in the Mixing Bowl. The dough will become smoother and more elastic with each fold, developing strength and trapping aromatic seeds throughout. Bulk fermentation grows flavor and structure.

Turn the dough out onto a lightly floured surface using a Dough Scraper. Shape it gently into a round, cover with a clean towel, and let rest for 20 minutes. The dough should relax and hold its shape softly. Resting eases final shaping and keeps the crumb open.

Shape the dough into a tight round or oval loaf. Place seam-side up in a floured Proofing Basket. The dough should feel taut and smooth on the surface. Proper shaping gives the loaf structure and an even oven rise.

Cover and let the shaped dough proof at 24°C for 2 hours, or until slightly puffy and soft to the touch. Alternatively, refrigerate overnight for deeper flavor (8–12 hours at 4°C). This step allows the bread to rise for a light, open crumb.

Place the Dutch Oven with lid into the oven and preheat to 250°C (482°F) for at least 30 minutes. The Dutch Oven should be searing hot. Preheating captures steam for a crisp, blistered crust.

Carefully invert the dough onto a piece of parchment, score the top with a Bread Lame or sharp knife, and transfer to the hot Dutch Oven. Cover and bake at 250°C for 20 minutes, then remove the lid and reduce to 220°C. Bake uncovered for another 25 minutes until deep golden and aromatic. The crust should crackle and the bread sound hollow when tapped—this ensures a caramelized, crisp finish.

Remove the bread from the Dutch Oven and cool on a Wire Rack for at least 1 hour. The crust will sing with tiny cracks as it cools, and the crumb will set. Cooling preserves texture and flavor. Serve in generous slices, feeling the golden crumb and catching the perfume of caraway and turmeric—each bite a bright beginning to any meal. This bread is a sunbeam on your table, welcoming and warm.