Looking for a healthy and delicious bread recipe? This quinoa sourdough is your perfect choice! With 82% hydration, the dough yields a moist crumb and a crispy crust. The addition of quinoa and black wheat not only brings a unique flavor but also provides a rich source of nutrients.

Credit for this tutorial goes to LANON'S friend - Odessa @cremebruleebakes (IG).

Ingredients

Instructions

1. Soak quinoa in water for 1 hr. Strain and boil with 60g of water on low heat until soft.
2. Mix starter with flour and water, then let it rest for 30 mins.
3. Add salt, and then let it rest for 30 mins.
4. Stretch and fold the dough, and then let it rest for 30 mins.

5. Laminate the dough, adding the quinoa, and let it rest for 40 mins.

6. Perform 3 sets of coil folds (CF), 30 mins apart, then let the dough rest for 1.5 hrs after the last CF.

7. Shape the dough, place it into a banneton, and put it in the fridge overnight.

8. Total bulk fermentation (BF) time is 5.5 hrs at 26°C. Cold retard (CR) for 12 hrs and bake at 230°C/446°F for 20 mins in a Dutch oven with the lid on, and then at 215°C/419°F for 24 mins with the lid off.