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Popped quinoa sourdough bread

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    Popped quinoa sourdough bread


    Ingredients:⁣
    Sourdough levain⁣
    15 g active sourdough starter⁣
    30 g bread flour⁣
    30 g water, at around 78F/26C⁣
    Main dough⁣
    270g bread flour⁣
    30g whole grain emmer flour⁣
    249g water, at around 78F/26C⁣
    60g sourdough levain⁣
    6g salt⁣
    25g popped quinoa


    Method:⁣
    1. Make the levain:⁣
    Mix up the levain and rise at around 78F/26C for 5 hours or until peak. ⁣
    2. Prepare the main dough:⁣
    3 hours after mixing up the levain, you can start preparing the main dough: ⁣
    •In a bowl, add flours and water, and mix until just combined. Cover and rest/autolyse for 2 hours - until the levain is ready. ⁣
    3. Add levain and salt:⁣
    •Add levain to the main dough and hand mix using the Rubaud mixing method (or whatever mixing method you prefer). I mixed for about 3 minutes. ⁣
    •Rest 30 minutes. ⁣
    •Add salt and hand mix for another 3-4 minutes. ⁣
    4. Fermentation process:⁣
    I let my dough ferment/proof for 6.5 hours at 75F/24C, including one lamination and four coil folds. I added the quinoa during lamination. Each fold was separated by around 60 minutes in this order: fold, lamination, fold, fold, fold. ⁣
    5. Overnight rest:⁣
    When the dough had finished fermenting, I shaped it, placed it in my banneton, and transferred it to the fridge for an overnight cold-proof. ⁣
    6. Bake:⁣
    I baked the bread directly from the fridge in a preheated cast iron combo cooker at 500F/260C for 20 minutes. Removed the lid, turned down the heat to 430F/220C, and baked for another 15-20 minutes until dark golden.⁣
    *to make popped quinoa: add quinoa to a dry pan. Heat up on high heat while stirring, until the quinoa starts to ‘pop’ and turn golden brown.
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