Seeded Turmeric Discard Bread - Bread Code

My usual sourdough routine has been streamlined and I generally don't have discard. In fact if I want to make pancakes I have to build extra levain when I'm prepping bread so I can make pancakes later. So when Hendrik at The Bread Code  posted a video of this bread, and said it was one of his favorites, I knew I had another bread to try. I slowly built up some discard but the process was very slow and actually took a few months to build up enough to make a tiny loaf of bread. This entire loaf was about 350g total weight!  

FULL RECIPE AND CALCULATIONS HERE

Because of how small the loaf is I ended up baking it in a small spring form cake pan covered with a stainless steel bowl! It actually worked out quite well. 

Sensei's Report Card

Tasting Notes: Nutty, Flavorful, and Sour! The old was nice and sour and that carried over well into the bread. The nuts provide a nice contrast to the sour. The turmeric adds a wonderful color and a slight flavor that is hard to describe. It's just a subtle flavor in the background that is pleasant.     

Time/Effort: 4 hours...maybe? Because you are using a large amount of preferment (discard) it was quick to mix up, prove and bake. I did this after work on Friday night and it was baked before bedtime. It also made for a tasty breakfast toast with coffee the next morning. 

Would I make it again: Yes! But for me I would have to plan a week or two in advance. Build the extra amount of levain I would need for this loaf, and then give it a couple weeks in the fridge to age and slow ferment.

If you want more information for this bake please check out the video that inspired it here: