Cooked quinoa gives a slightly nutty taste and a chewy texture to this bread, and using red quinoa specifically gives the loaf a dramatic colour. I have used quinoa in sourdough breads before, but never in this quantity – the finished loaf is peppered with quinoa throughout the crust and crumb.
This is another high hydration loaf that benefits from the “stretch and fold” method of kneading. The quinoa adds a little water to the mix too, but shouldn’t be a problem as long as it is worked in with the rest of the ingredients.
Red Quinoa Sourdough makes 2 large loaves
- 250g red quinoa, soaked overnight, cooked and cooled
- 400g rye starter at 150% hydration
- 400g strong white flour
- 400g wholemeal flour
- 20g salt
- 650g lukewarm water
- Refresh the starter at least 8 hours prior to mixing, or overnight.
- Combine all of the ingredients in a large bowl. Autolyse for 20 minutes.
- Stretch/fold the dough 10 times. Rest in the bowl for 10 minutes, then repeat this process twice more.
- Stretch/fold every 30 minutes for the first three hours of the bulk ferment (6 times in total).
- Rest for a further one and a half hours.
- Divide the loaves and shape into rounds. Rest for 5 minutes, then shape and place into well floured bannetons. I flour my bannetons with rice flour. Flour the loaves well and place into plastic bags.
- Retard in the fridge overnight.
- The day of baking, preheat the oven to 235˚C with a ‘Dutch oven‘ (le creuset style pan with lid) on the middle shelf.
- Bake the first loaf straight from the fridge: turn the loaf out onto a well floured bread peel or the back of a baking tray. Remove the Dutch oven carefully, and take off the lid. Slide the loaf into the Dutch oven, replace the lid, and place back into the oven. Bake for 30 minutes with the lid on, and a further 15 minutes with the lid off.
- Repeat with the remaining loaf.
- Cool on a wire rack for at least 1 hour before slicing.