Wood-Fired Quinoa Sourdough

Sourdough bread is delicious! Not only that, it uses just a few ingredients, making it a simple food project.

It will take time to make, but it is worth it.

Jump on the sourdough train and make your own. This recipe is a quinoa variation, and trust us, it tastes really good.

Happy baking!

Watch YouTube Shorts Video 

Note: Prepare 450g  of levain the day before the bake.

Levain Ingredients (At ~75% hydration): 

• 258g flour
• 192g water
• 1 tbsp levain (mother)

Steps:

1. Mix the flour, water, and levain in a bowl.
2. Cover with clothe.
3. Let it rest in room temperature until the following day (10-12 hours).

Quinoa Sourdough

Print Recipe Pin Recipe

Prep Time 1 day d

Cook Time 30 minutes mins

Ingredients

  

• 665 g Water
• 741 g Flour
• 180 g Whole wheat
• 28 g Salt
• 450 g Levain (Starter)
• 3/4 cup Cooked quinoa

Instructions

 

• Mix all the dry ingredients with warm water, holding back a couple of tablespoons if the following applies:

  -The temperature is slightly colder or is at room temperature.

  -You are prepping during the cold hours in the summer - early morning at late evening.
• Add levain into a bowl with your mixer on slow speed. Once it is incorporated into the mix, increase the speed of the mixer and let the dough mix for 6-8 minutes to develop to gluten.

  Add the rest of the water slowly while mixing on slow speed. Add more water of the dough is too stiff.
• Put the dough in an oiled tub or bowl and cover it.
• Fold it twice after about 20 minutes. Cover it again and let it grow for 45 minutes to 2 hours depending on the room's temperature - the warmer the room, the shorter the resting time.
• Divide the dough into 4 pieces of 570g each (20 oz)
• Make tight balls without tearing the skin and let it rest (covered) for another 20-45 minutes.
• Shape the dough into round or batard (football shape) and place them in baskets.
• Let them proof for 2-4 hours. The warmer the temperature, the shorter proofing time.
• Bake the bread at 450-470F for 25-30 minutes.

Submitted by: Andrea Colognese of Jamestown Bread Project