For the ferment
1tsp fast action yeast
40g white bread flour
40g warm water
For the dough
350g white bread flour
50g wholemeal flour
250g cold water
2 tsp salt
For the fold-ins
50g shallots, diced
40g extra virgin olive oil
1tsp ground turmeric
0.5tsp black pepper
Mix the ferment ingredients together. Cover and leave for 4 hours; it should have doubled in volume and be frothy.
Next, mix the other two flours and water together roughly but evenly then cover and leave 2 hours.
Now mix the ferment into the dough, without the salt, and leave covered for 20 minutes. Then sprinkle on the salt and gently mix this through the dough. Cover and leave the bowl at room temperature for an hour.
Meanwhile, place the shallots, oil, turmeric and black pepper in a heavy bottomed pan and sauté for 5 minutes. Remove from heat and allow to cool.
When the dough has sat for an hour, dampen the work bench with a little water and pat the dough out into a rectangle. Spread the turmeric mixture on it and then roll it up like a swiss roll. Work the dough until you have no visible yellow streak and the colour is uniform. Place it back in the bowl, cover and leave the dough to rise.
Allow the dough to prove for 3- 4 hours at room temperature, turning and folding every 30 minutes, until the dough is puffy and almost doubled in size.
Shape into desired form and place seam side down to prove for around 30 minutes or until puffy.
Heat the oven to 220C fan, bake with a steam tray in the base of the oven for 30-40 minutes until golden.