Turmeric Sourdough

I love turmeric; not only because of its powerful health benefits, but because of its flavor. I guess I could simply had adjusted one of my recipes and added turmeric, however I made this one specifically to add turmeric. It turned out wonderful and I also was pleased with the oven spring  and scoring. I have baked it a few times and one can adjust the amount of turmeric to its own taste. So, all in all a great experiment. Before I proceed to share with you the recipe I would like to provide a few benefits of turmeric: 
* Anti-inflammatory
*Antioxidant
*Anti-carcinogenic
* Full of nutrients, such as, protein, vitamin C, vitamin , potassium, magnesium, zinc and more.

Starter Ingredients:

40 g of Starter
300 g of Water at Room Temperature 
250 g of Whole Wheat Flour
100 g of White Bread Flour

Mix above ingredients and let them rest covered at room temperature for 8-12 hours or until very active (bubbly).

Turmeric tea:

 410 g of Water
   10 g of Turmeric powder (adjust to your liking)
When the starter has ripened 8-12 hours later, place 410 g of water in pan with 10 g of turmeric powder and let it reach about 120ºF. Remove from heat at let it cool down to about 100ºF.

Autolyse ingredients:

420 g of Turmeric Tea (100ºF)
250 g of Whole Wheat Flour
200 g of White Bread Flour 
Mix well by hand or mixer about 2 minutes. Let rest at room temperature for 20-40 minutes.

Final Dough: 

Add Starter and autolyse ingredients (92ºF) together.
Add 12 g of salt.

 Mix well by hand or mixer for about 6 minutes. It will be a very smooth dough. Final temperature will be about 83ºF.

Do 2 stretches and folds in the first hour. Bulk ferment at room temperature for 2 hours and then leave in the refrigerator overnight. 
Next day, early morning, remove from refrigerator and shape. Proof for 2 and half to 3 hours (at room temperature 70ºF) or (as I did mine) proof in the the refrigerator for about 7 hours.

Preheat oven with baking stone to 515ºF at least 30 minutes prior to baking. Set a container with water at bottom shelf at least 15 minutes prior to baking. Score bread, reduce oven temperature to 425ºF and bake for 15 minutes. After first 15 minutes reduce temperature to 400ºF, remove water container and bake another 20 minutes or until golden.

Enjoy and please, let me know how yours turned out!
Sissy.