Sourdough with Quinoa
This sourdough with quinoa recipe uses both whole wheat and all-purpose flour. The addition of quinoa gives the loaves a toasty flavor. This recipe makes two loaves.
Servings 16 slices
Equipment
- Dutch oven
- kitchen scale
- sourdough starter
Ingredients
Leaven (Levain) Ingredients
- 167 g sourdough starter
- 510 g water
- 480 g whole wheat flour
Dough Ingredients
- 250 g water
- 600 g all-purpose flour
- 20 g salt
- 200 g cooked quinoa This is the already cooked weight. Follow the instructions on the package for how to cook it. You'll need slightly under 1/2 cup dry quinoa.
- rice flour (for dusting) optional
Instructions
Make the leaven (or levain)
- In a large mixing bowl or container like this one, weigh out the 167 g sourdough starter using your kitchen scale.
- Then, add 510 g water and 480 g whole wheat flour. Mix to combine.
- Cover the mixture and let rest at room temperature overnight for about 10-14 hours. It will double or triple in size.
Mix the dough
- After the leaven has grown in volume and is very bubbly, add 250 g water and 600 g all-purpose flour. Mix by hand gently to combine. Some of the flour might still be dry. Cover, and let rest at room temperature for 1 hour.
- After 1 hour, add the salt and mix to incorporate. Then cover and rest again for 30 minutes.
- 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. Add the 200 g cooked quinoa to the dough, and continue stretching and folding the dough until the quinoa is incorporated. 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 hours.
- Remove the dough from the refrigerator and rest it at room temperature for about 2.5 hours. During this time, do three sets of stretch and folds about 45 -60 minutes apart.
Shape the dough
- Then, remove the dough from the container onto the counter and 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 towl or plastic wrap.
- Refrigerate the shaped loaves for 24-48 hours.
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 244 kcal
Notes
This recipe makes two loaves.
All calories are approximate and depend on your individual ingredients.
I cooked the quinoa by simmering 1 cup quinoa with 2 cups water. This made extra quinoa. I only added 200 g of the cooked quinoa to the dough.
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