Public Recipe
Henry's Marbled Sourdough Bread
Shared on 8/9/2025
Handle gently to preserve contrast. For black/green/red marbles, replace turmeric with charcoal, spirulina, or beetroot powder.
Prep Time
30 minutes active, 24 hours total
Bake Time
45 minutes
Difficulty
advanced
Yield
1 large loaf
sourdough
Ingredients
- Base White Dough:
- Bread flour — 400g (3¼ cups)
- Warm water — 300g (1¼ cups)
- Active sourdough starter — 80g (⅓ cup)
- Salt — 8g (1½ tsp)
- Golden Turmeric Dough:
- Bread flour — 100g (¾ cup)
- Warm water — 75g (⅓ cup)
- Active sourdough starter — 20g (1 Tbsp)
- Ground turmeric — 4g (2 tsp)
- Salt — 2g (½ tsp)
Instructions
1
Make white dough: mix flour, water, starter; autolyse 30 min. Add salt and mix using Rubaud ~5 min.
2
Make turmeric dough: whisk turmeric into flour, add water, starter, salt; mix until smooth and golden.
3
Bulk ferment both: coil folds every 45 min for first 3 hours; ferment until 50–70% rise, jiggly and light.
4
Pre-shape each into a loose round; rest 20–30 minutes under damp towels.
5
Laminate to marble: roll white dough to ~12×16 in; distribute turmeric pieces and roll, or stack sheets and roll tightly.
6
Final shape as boule or batard, maintaining pattern; place seam‑side up in a floured banneton.
7
Cold retard 12–18 hours; dough should spring back slowly with a slight indentation (poke test).
8
Bake in preheated Dutch oven at 475°F/245°C: 22 min covered, 18–23 min uncovered to ~205°F/96°C internal.
9
Cool at least 2 hours before slicing to reveal the marble.
Equipment
- 2 large mixing bowls
- Bench scraper
- Kitchen scale
- Proofing basket (banneton)
- Dutch oven or Brød & Taylor Baking Shell
- Lame or sharp knife
- Clean kitchen towels
Baker's Notes
Handle gently to preserve contrast. For black/green/red marbles, replace turmeric with charcoal, spirulina, or beetroot powder.
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