175gbread flourI used Central Milling's Artisan Bakers Craft Plus
Dough Ingredients
130gwater (plus more for cooking the quinoa)
300gbread flourI used Central Milling's Artisan Bakers Craft Plus
9gsalt
8ghoney
140gcooked quinoa (55 g dry)This is the already cooked weight. Follow the instructions on the package for how to cook it. You'll need about 1/4 cup dry quinoa simmered in about 1/2 cup water.
rice flour (for dusting)optional
Instructions
Make the leaven (or levain)
In a large mixing bowl or container like this one, weigh out the sourdough starter using your kitchen scale.
Then, add 257 g water, 70 g whole wheat flour and 175 g bread flour. Mix to combine.
Cover the mixture and let rest at room temperature overnight or refrigerate it until it is bubbly and about doubled in size.
Mix the dough and cook the quinoa
After the leaven has grown in volume and is very bubbly, add 130 g water and 300 g bread flour. Mix by hand gently to combine. Some of the flour might still be dry. Cover, and let rest at room temperature for 45 min to 1 hour.
In the meantime, cook the quinoa according to the package directions and let it cool. I cooked 1/4 cup dry quinoa in 1/2 cup water for 15 minutes.
Then, add the salt, cooled cooked quinoa, and honey to the dough. Mix well to combine until the quinoa feels well distributed in the dough. It might take several minutes of hand mixing. Cover, and let rest for half an hour.
Then, perform one set of stretch and folds by gently lifting up the sides of the dough and folding toward the middle of the dough. Cover, and let rest for 30 minutes.
After 30 minutes of resting, stretch and fold the dough again. Cover, then refrigerate it overnight or for about 12 -48 hours. The dough will be increased in size, soft and billowy. I took my dough out of the refrigerator after about 22 hours at 36°F. Yours might take longer or shorter time depending on the temperature of your refrigerator.
Shape the dough
Remove the dough from the container onto the counter. If you are making two small loaves, divide into two pieces. A slightly damp counter will prevent the dough from sticking.
Form each piece of dough into a taut ball by gently pulling the dough underneath (see video). Then rest each dough ball seam-side down on the counter for 20 minutes.
Next, transfer each loaf into bowls or bannetons lined with kitchen towels. It helps to dust the kitchen towels with flour (rice flour works well). The loaves will be seam-side up in the bannetons or bowls. Dust the loaves with flour, and cover with a kitchen towel or plastic wrap.
Refrigerate the shaped loaves for 24-48 hours. My loaves were in the refrigerator for about 34 hours at 36 °F.
Bake the loaves
Preheat your oven and Dutch oven to 500°F. I usually preheat for at least 20 minutes after it reaches 500 °F to make sure it is thoroughly heated.
Remove a shaped loaf from the refrigerator and slash the dough across the top to allow steam to escape during baking. Transfer to the Dutch oven, cover and bake for 25 minutes.
After 25 minutes, decrease the oven temperature to 450 °F and uncover the Dutch oven. Bake for another 20-40 minutes or until golden brown.
Allow the bread to cool for a few hours, then slice and eat!
Calories per serving 244kcal
Notes
This recipe makes two loaves. All calories are approximate and depend on your individual ingredients.