Wood-Fired Quinoa SourdoughOct 23, 2023Posted by Forno BravoPrint
Sourdough bread is delicious! But 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.
Thanks to Andrea Colonese for this recipe. Follow him at @jamestownbreadproject on instagram.
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Wood-fired Quinoa Sourdough
- 665 g Water
- 741 g Flour
- 180 g Whole wheat
- 28 g Salt
- 450 g Levain (Starter)
- 3/4 cup Cooked quinoa
- 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 450-450F for 25-30 minutes.